Spicy Sesame Beet Maki Roll aka Faux Spicy Tuna Roll
The Juicero beet pack has a little sweetness which lends itself beautifully to pickling and acidity. The color is also stunning. So I decided I would pickle the pulp with some apple cider vinegar, soy, and sesame oil. Use it as a filling for maki rolls. Perfect snack and clean lunch using the leftover pulp. Vegans rejoice, you are gonna love this. It’s inspired by the pickled veggies I buy from Japanese markets. They pickle eggplant, cucumber, turnips, etc and one of my favs is the ume pickled cucumber. It’s so tasty in stews, over rice, and inside sushi. In fact this roll makes me think of spicy tuna which is why I see it as a perfect "Faux Spicy Tuna Roll" for those who can't have fish. Without a further do, lets get to it!
Sesame Beet Maki Roll “Faux Spicy Tuna Roll
Serves 1 Prep Time: 10 minutes
1 pack of Juicero Beet pulp
2 teaspoon apple cider vinegar
1 teaspoon sugar
1 teaspooon sesame seeds
1 tablespoon sesame oil
1 teaspoon soy sauce
1/2 teaspoon siracha
All the essentials to begin rolling:
1 Toasted Nori Sheet (cut in half)
1 cup Cooked Sushi Rice
1/2 tsp Sushi Vinegar
Bamboo Sushi Mat
1. Add all your ingredients into the pulp and mix. Let it sit covered in fridge for a few hours.
2. Use it as filling for your maki rolls.
3. Place your nori on the bamboo mat and spread a thin layer of sushi rice on the end closest to you, but only covering 1/4 of the sheet
4. Add a thin strip of your pulp filling on the rice.
5. Roll tightly and seal with a little water ifthe edge does not stick.
6. Set aside and roll your next one.
7. Slice using a sharp knife and running it through hot water with a touch of vinegar to keep the rice from sticking.