Beetroot & avocado nori rolls with wasabi dipping sauce

Beetroot & avocado nori rolls with wasabi dipping sauce

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(2 ratings)

Prep: 40 mins no cook


Serves 15, as a canapé

The dipping sauce adds real punch to this impressive looking vegan canapé. If you can’t get hold of wasabi, substitute for storecupboard horseradish instead

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal32
  • fat2g
  • saturates1g
  • carbs1g
  • sugars1g
  • fibre1g
  • protein1g
  • salt0.3g
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    For the dipping sauce

    • 1 tsp wasabi



      The Japanese answer to horseradish, wasabi is related to watercress and grows in a similar way,…

    • juice of ½ lime



      The same shape, but smaller than…

    • 2 tbsp dark soy sauce or tamari
    • 1 tsp sesame oil

    For the nori rolls

    • 1 beetroot (about 120g), peeled, ends trimmed and spiralized into thin noodles



      A favourite in 1970s British salads (cooked and pickled in vinegar), beetroot is a root…

    • 3 sheets of nori
    • 1 ripe avocado, thinly sliced



      Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

    • ½ cucumber, ends trimmed, cut in half widthways and spiralized into thin noodles then patted dry to absorb excess moisture
    • 2 tsp toasted sesame seeds


    1. Mix all of the ingredients for the dipping sauce together in a small bowl then set aside.

    2. Cut the spiralized beetroot into thumb-length strips. Lay a nori sheet, shiny side down, onto a sushi rolling mat. Arrange one third of the beetroot, avocado and cucumber in lines across the bottom third of the nori sheet then sprinkle over half the sesame seeds.

    3. Rolling away from yourself, lift the edge of the nori over the filling and continue folding to create a roll. When you get to the edge of the nori, dampen with a little water then continue to fold, sealing everything together into a tight roll.

    4. Repeat with the remaining nori and filling. Trim the ends of the roll to neaten them then slice into 5 pieces. Serve with the wasabi dipping sauce.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    21st Aug, 2017
    All in all this tasted good and the ingredients are pretty virtuous, but maybe rolling sushi isn't my forte. I chopped the avocado into chunks rather than slices so everything fitted a bit better together. Mine looked pretty messy though, which wasn't ideal as was serving it to dinner guests. I'd definitely recommend a very sharp knife to chop the rolls up. The dipping sauce was pretty tasty though - only a mild wasabi hit.
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