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Vegan Beet Sushi Rolls with Avocado and Cucumber Recipe

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4.2 from 40 reviews

  • Author: Sky
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This vibrant and fresh vegan sushi recipe features roasted marinated beets, creamy avocado, and crisp cucumber wrapped in nori sheets with perfectly seasoned sushi rice. Served with optional vegan sriracha mayo, tamari, and pickled ginger, it makes a delightful plant-based meal that is both satisfying and beautiful.

Ingredients

For the Beets

  • 2 pink Chioggia beets
  • Extra-virgin olive oil, for drizzling
  • 1 tablespoon rice vinegar
  • 1 tablespoon tamari
  • ½ tablespoon sesame oil
  • ½ teaspoon grated ginger
  • Sea salt, to taste

For the Rice

  • 1 cup uncooked short-grain white rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • 1 teaspoon sea salt

For the Rolls

  • 4 nori sheets
  • 1 Persian cucumber, sliced into strips
  • 1 avocado, pitted and sliced into long strips
  • Sesame seeds, for sprinkling
  • Tamari, for serving
  • Pickled ginger, for serving
  • Vegan mayo and sriracha, optional, for serving

Instructions

  1. Prepare the beets: Preheat your oven to 400°F (200°C). Place whole beets on a piece of foil, drizzle with olive oil, and sprinkle with sea salt. Wrap the beets tightly in the foil and roast on a baking sheet for 45 to 60 minutes until they are soft and fork-tender. Cooling slightly, peel the skins off the beets by rubbing under running water to remove the skins easily. Slice the beets lengthwise into ¼-inch strips.
  2. Marinate the beets: In a small baking dish or shallow bowl, whisk together rice vinegar, tamari, sesame oil, and grated ginger. Add the beet strips and toss to coat evenly. Let them marinate for 15 minutes, tossing again halfway through to ensure uniform flavor absorption.
  3. Cook the rice: Prepare the short-grain white rice according to package instructions or your preferred method. Once cooked, transfer the rice to a large bowl and gently fold in rice vinegar, sugar, and salt while the rice is still warm, allowing the seasoning to absorb thoroughly.
  4. Assemble the sushi rolls: Set a small bowl of water and a clean kitchen towel nearby to keep your hands moist. Place one nori sheet glossy side down on a bamboo sushi mat. With wet hands, spread a handful of seasoned rice evenly over the bottom two-thirds of the nori sheet. Along the bottom edge of the rice, lay strips of marinated beet, cucumber, and avocado without overfilling. Using the bamboo mat, carefully tuck and roll the nori into a tight cylinder, applying gentle pressure to shape the roll. Place the finished roll seam-side down and repeat with the remaining ingredients.
  5. Slice and serve: Using a sharp knife, cut the rolls into bite-sized pieces by wiping the blade clean with a damp towel between cuts to maintain clean slices. Sprinkle the sushi rolls with sesame seeds and serve with tamari, pickled ginger, and optional vegan mayo mixed with sriracha for dipping.

Notes

  • Roasting time for beets varies based on size; test doneness by inserting a fork.
  • Keep your hands wet while handling sushi rice to prevent sticking.
  • Adjust the amount of sriracha in vegan mayo to control spice level.
  • Use a very sharp knife for clean sushi slices and wipe between cuts.
  • For gluten-free option, ensure tamari used is certified gluten-free.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Lunch
  • Method: Baking
  • Cuisine: Japanese

Find it online: https://skysrecipes.com/vegan-beet-sushi-rolls-with-avocado-and-cucumber-recipe/