Golden beets nirigi sushi
These golden beets nigiri sushi make a perfect vegan recipe without fish, using brown rice, golden beets, soy sauce and wasabi.
Servings 2 people
- 3 oz golden beets (estimate 0.5 oz per beet slice, 3 sushis per person)
- 6 oz cooked brown rice (or use sticky sushi rice for a stickier variety)
- soy sauce to taste
- wasabi to taste
- greens (for decoration; baby kale, lettuce, parsley)
Prepare the brown rice in advance. For a stickier version, use sushi rice or add a tiny amount of oil or butter to the rice before cooking to help brown rice get stickier once cold. Then let it cool down in the fridge for at least one hour.
Prepare also the beets in advance. You can use golden beets for a yellow to orange color, or cook and store them with red beets, letting the colors blend more as we did for this recipe.
Estimating one ounce of rice, make a nigiri rice ball by pressing firmly the rice grains together several times then setting them on a plate. Put 3 nigiri balls per plate per person or adjust to preference.
Slice the golden beet to match the size of sushi and place the beets bits on top.
Add soy sauce and wasabi to taste, as well as greens on the side for decoration. Tasty and fresh greens can of course be eaten and enjoyed with the vegan nigiri sushi.
Calories: 113kcal | Carbohydrates: 24g | Protein: 2g | Sodium: 34mg | Potassium: 205mg | Fiber: 2g | Sugar: 2g | Vitamin C: 2.1mg | Calcium: 15mg | Iron: 0.8mg