Chestnut Free Vegan Beet Poke
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Learn more →Ingredients
4 servings
For the beets
- 1 ½ lb beets (about 3 medium), scrubbed
- 1 tbsp olive oil
For the marinade
- 3 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1 tsp fresh ginger, finely grated
- 1 tsp maple syrup
For the rice
- 1 ½ cups sushi rice, uncooked
- 2 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For serving
- 1 large avocado, pitted and sliced
- 1 cup cucumber, thinly sliced
- 2 scallions, thinly sliced (green tops only)
- 1 tbsp sesame seeds
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a baking sheet, drizzle with olive oil, and wrap each beet loosely in foil. Roast for 45–55 minutes, until a knife slides through the center with no resistance.
- 2
While the beets roast, rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups water in a medium saucepan, bring to a boil over medium-high heat, then reduce to the lowest heat setting, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
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