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Classic / Flexitarian Vegetarian Pescetarian Vegan

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Beet Sushi Bowl

Beet Sushi Bowl

A vegetarian rice bowl packed with delicious sushi flavours. Soy marinated beets, and crunchy vegetables are served over rice and topped with a sriracha mayonnaise. Feel free to add or substitute whatever vegetables you have on hand (we recommend steaming edamame, green beans, broccoli or other heartier vegetables). Beets and sriracha mayonnaise can be made in advance.

2 medium beet
1 tsp. salt
1 Tbsp. soy sauce or tamari
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 cup short grain white rice
1.33 cup water
2 tsp. rice vinegar
0.5 tsp. sugar
0.25 tsp. salt
0.25 cup mayonnaise
1 Tbsp. water
1 tsp. sriracha
0.5 tsp. honey or maple syrup
0.5 large cucumber
1 medium carrot
2 green onion
0.5 avocado
1 Tbsp. sesame seeds optional
Serves 2-3

Boil Beets

01

2 medium beet
1 tsp. salt

Cut beets into quarters and place in a medium sized pot. Add enough water to cover by at least 1".

Add salt then bring to a boil over high heat.

Once boiling, reduce heat to medium to medium-low, partially cover and let simmer 30-40 minutes, or until beets are fork tender.

Drain and rinse in cold water. Let cool slightly.

Remove ends and peel (you should be able to remove skin by pushing with with fingers). Cut into 1/4" cubes.

Marinate Beets

02

1 Tbsp. soy sauce or tamari
1 Tbsp. rice vinegar
1 tsp. sesame oil

Combine ingredients in a medium sized bowl. Toss chopped beets in marinade and let sit in fridge.

Cook Rice

03

1 cup short grain white rice
1.33 cup water

Bring to a boil over medium-high heat, stirring occasionally. When boiling stir one last time, place lid on pot and turn heat down to low. Cook 25 minutes - or until rice is fully cooked.

Season Rice

04

2 tsp. rice vinegar
0.5 tsp. sugar
0.25 tsp. salt

Add ingredients to rice and stir or fluff gently with a fork.

Sriracha Mayonnaise

05

0.25 cup mayonnaise
1 Tbsp. water
1 tsp. sriracha
0.5 tsp. honey or maple syrup

Whisk or stir ingredients until well combined. Refrigerate until ready to use.

Prepare Ingredients

06

0.5 large cucumber
1 medium carrot
2 green onion
0.5 avocado

Chop cucumber into 1/4” pieces. Grate carrot. Thinly slice green onions. Slice avocado.

Serve

07

1 Tbsp. sesame seeds optional

Serve marinated beets over rice with cucumber, carrot and avocado. Top with sriracha mayonnaise, sliced green onions and sesame seeds.