These delicious, plant-based hand buns are colored pink by beets and contain a rainbow of vegetables.
For the rice:
1 cup sushi rice
1 small grated and peeled beet
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt
For the filling:
½ ripe avocado, 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
4 nori sheets, toasted and split in half
For the Creamy Ginger-Tamari Sauce, combine the following ingredients:
½ cup vegan 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.