Sushi beets
I love avocado rolls, but even more than the rolls, I love the holy Japanese trinity of wasabi, soy sauce, and pickled ginger. (Note: don’t confuse the holy trinity with the vegan triumvurate.) In search of a dish to make at home that would be simpler than avocado rolls, I came up with the brilliant idea for sushi beets. The sweetness of the beets is almost, but not quite drowned out by the strong Japanese flavors, but the silky texture is a surprisingly good base for these condiments. This isn’t so much as recipe as it is a cooking concept:
- beets, boiled or roasted, peeled, and sliced
- soy sauce
- wasabi paste
- pickled ginger
- lime juice or rice vinegar (to represent the vinegar in the sushi rice)
If you want to make this even more reminiscent of a maki roll, you could garnish with toasted nori strips.
