For the dipping sauce

For the nori rolls

  • 1 beetroot (about 120g), peeled, ends trimmed and spiralized into thin noodles
  • 3 sheets of nori
  • 1 ripe avocado, thinly sliced
  • 1/2 cucumber, ends trimmed, cut in half widthways and spiralized into thin noodles then patted dry to absorb excess moisture
  • 2 tsp toasted sesame seeds


  • STEP 1

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

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with


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