Ginger Beet Sushi
Prep time
Total time
This is a sushi roll with roasted beets with ginger, carrots, watercress & a hint of lemon
Recipe type: Rice
Cuisine: American Japanese
Serves: 4 rolls
  • 3 cups traditional sushi Rice
  • ½ teaspoon grated raw beet
  • four 4 x 7 inches nori sheets
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon lemon zest
  • 1 large bee, roasted peeled and cut into thin strips
  • ½ carrot, peeled and cut into match sticks
  • 1 bunch watercress, trimmed
  • Vegetarian Ponzu Sauce for dipping
  1. Toss the grated beet and sushi rice together until the mixture turns pink
  2. place nor vertically on a bamboo rolling mat. Make sure the short end is parallel to the bottom of the mat and the rough side is facing upwards.
  3. dip you fingertips lightly in cool water and spread about ¾ cup of the pinkened sushi rice evenly over the bottom ¾ of the nori
  4. smear ½ teaspoon of the grated ginger across the center of the rice. Sprinkle ¼ teaspoon of the lemon zest over the rice.
  5. arrange ¼ of teh roasted beet, carrot, and watercress horizontally accross the middle of the rice, making sure the fillings extend to both edges of the nori
  6. Wet your fingertips again and slide your thumbs underneath the mat while grasping the fillings with all other fingertips. Roll the bottom of the mat just over the fillings, tuckingthe fillings tightly under the fold. (Do not allow the mat to get stuck inside the roll?)
  7. Lift the edge of the matt. Continue rolling until the roll is complete and the seam is facing down.
  8. Gently shape the roll by pressing your forefingers on top of the mat while simultaneiously pressing your thumbs and middle fingers on the sides.
  9. Allow the roll to rest seam-side down on a cutting board for at least 2 minutes. Repeat with remaining ingredients to make 3 more rolls.
  10. dip the blade of a very sharp knoife in water. Use a swift sawing motion to cut each roll into 5 pieces.
  11. Serve with Ponzu Sauce for dipping
Recipe by Asian Lifestyle Design at