Pink Rice Sushi Roll Made With Creamy Ginger-Tamari Sauce

These delicious, hand are colored pink by beets and contain a rainbow of vegetables.

Servings 4


For the rice:

1 cup rice

1 small grated and peeled beet

3 tablespoons rice vinegar

1 tablespoon

1 teaspoon salt

For the filling:

½  ripe , peeled and thinly sliced

½  red bell pepper, sliced thinly

2 carrots, yellow in color, sliced into long strips

1 cucumber from Persia, sliced into small strips

½  block of cooked , sliced into pieces

4 nori sheets, toasted and split in half

For the Creamy Ginger-Tamari Sauce, combine the following ingredients:

½ cup mayonnaise

1 teaspoon tamari1 milligram of rice vinegar

2 teaspoons of minced fermented ginger

1 teaspoon toasted sesame oil

How to prepare:

In a medium saucepan, combine water and rice. Prepare according package instructions. Transfer the cooked food to a big bowl. Incorporate the beets, vinegar, sugar, and salt with a wooden spoon until slightly sticky. Set aside to cool down.

To create a hand roll, put nori (shiny side down) in the palm of one hand. Spread 14 cup of cooked sushi rice equally over half of the nori using wet hands. Place a little amount of fillings across the rice in a diagonal line.

Roll sushi gently into a cone form, and seal the cone's edge with the remaining rice grains.

In a medium bowl, mix all sauce ingredients together. Serve hand rolls beside sauce.

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