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 1970's British salads (served cooked and pickled in vinegar), beetroot is a…
- 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
Mix all of the ingredients for the dipping sauce together in a small bowl then set aside.
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.
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.
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.