Pink Rice Sushi Rolls with Ginger-Tamari Cream Sauce

Assemble your friends, it’s sushi night! You will need sushi rice, which you may prepare yourself or get from a supermarket. And the brilliant pink hue is derived from beets. 


For the rice:
1 cup sushi rice
1 small beet, peeled and grated
3 tablespoons rice vinegar
1 tablespoon sugar
1 teaspoon salt

For the filling:
½ ripe avocado, peeled and sliced into thin segments
½ red bell pepper, cut into thin matchsticks
2 yellow carrots, shredded into long strips
1 Persian cucumber, cut into thin strips
½ block baked teriyaki tofu, cut into strips
4 toasted nori sheets, cut in half

For the Creamy Ginger-Tamari Sauce:
½ cup vegan mayonnaise
1 teaspoon tamari
1 teaspoon rice vinegar
2 teaspoons finely chopped pickled ginger
1 teaspoon toasted sesame oil

How to prepare:

In a medium saucepan, add rice and 1¾ cups water. Cook according to package directions. Once cooked, transfer to a large bowl. With a wooden spoon, incorporate beets, vinegar, sugar, and salt until slightly sticky. Set aside to let cool.

To form a hand roll, place nori (shiny side down) in one hand. With damp hands, spread ¼ cup cooked sushi rice evenly over half of nori in a square. Place a small amount of fillings in a diagonal line across rice.

Gently roll sushi into a cone shape, and seal the edge of the hand roll with a few remaining grains of sushi rice.

For sauce, in a medium bowl, whisk together all ingredients. Serve hand rolls with sauce on the side.

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