Beetroot Sushi

Recipe's preparation

Beetroot Sushi

Weigh rice into TMX basket, rinse under tap until water is clear. Place basket in  TMX bowl and add 900 grams water. If using the egg whisk together lightly & pour onto varoma dish spread with baking paper, place on top of TMX.  Cook for 20mintues, Varoma temperature, on speed 3.5.




Mix together the salt, mirin and rice vinegar till dissolved and set aside.




Once cooked remove rice and place in shallow dish,  empty water from the TM  & chop the beetroot for 3 secs on speed 5. Slice the steamed egg omlette into thin strips & set aside to cool.




When rice has cooled a little, stir through rice vinegar dressing & the chopped beetroot. Wait till rice is just warm, then begin assembling rolls. Use wet hands & place 1/6 of the rice on each sheet of Nori shinny side down onto a sushi mat and spread on the first third of the nori sheets. about 1cm from the bottom of each roll make dent with your fingers a horizontal line. Add a little of each vegetable on all rolls & chosen mayo & optional egg omelette strips. Roll tightly using a mat, or if preferred roll free hand. Use a little water on the top 2cm to seal each roll. Let rolls sit for a few minutes (this softens the Nori)  before cutting into 1.5 CM slices with a very sharp knife.




Chill and serve with soy sauce mixed with a squeeze of lime juice & a dash of water. Other serving sides are more mayo, wasabi paste or pickled ginger.