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Teriyaki Beef Beetroot Sushi


Add sushi rice, water, vinegar and the juice from the beetroot pack into a rice cooker and cook as per rice cooker instructions.

Stir fry beef strips for about 2 mins or until just brown and add soy sauce, garlic, ginger and honey and cook for a further minute. Remove from heat to cool. Chop the drained beetroot, carrots, cucumber and capsicum into thin, even length sticks.

When the rice and beef are cool, it’s time to start assembling the sushi rolls. Place a nori sheet on a sushi rolling mat (available from most supermarkets). With the back of a spoon, spread an even layer of rice onto the nori leaving an approximately 2cm line clear across the top. In a horizontal strip across the centre of the rice, layer the vegetables then beef.

Brush the rice-free strip at the top of the nori with a little water. Roll the bottom of the mat up and tuck over the ingredients in the centre of the mat. Roll towards the top edge, lifting the bottom edge of the mat so that the sushi roll adheres to the wet strip of rice-free nori at the top. Squeeze the sushi roll together into a firm cylindrical shape and repeat for the next sushi roll until all ingredients are used.


 For more Beetroot recipes click here