Name: Beetroot & avocado nori rolls with wasabi dipping sauce
Prep time: 40 min
Total time: 40 min
Yield: Serves 15, as a canapé
Ingredients: 1 tsp wasabi; juice of ½ lime; 2 tbsp dark soy sauce or tamari; 1 tsp sesame oil; 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

Home
Recipes
Beetroot & avocado nori rolls with wasabi dipping sauce

Beetroot & avocado nori rolls with wasabi dipping sauce

Sophie Godwin – Cookery writer

Save recipe

Serves 15, as a canapé

Easy

Prep: 40 mins

no cook

A star rating of 4 out of 5.2 ratingsRate

loading...

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

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Easy spring rolls

A star rating of 4.3 out of 5.19 ratings

Cauliflower tempura

A star rating of 4.6 out of 5.17 ratings

Simple sushi

A star rating of 4 out of 5.16 ratings

Ingredients

Nutrition

Units:

MetricUS

For the dipping sauce

1 tsp wasabi
juice of ½ lime
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
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

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal32
fat2g
saturates1g
carbs1g
sugars1g
fibre1g
protein1g
salt0.3g

Method

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.

Recipe from Good Food magazine, January 2017

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now