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

Beetroot & avocado nori rolls with wasabi dipping sauce

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

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.