Beet-Pink Parsnip Rice Maki Rolls
4.5(179 ratings)A few tablespoons of beet juice turn plain parsnip rice a vivid pink without changing its flavor much, just adding a hint of earthy sweetness. The color makes these rolls a showpiece for gatherings, especially when stacked cut side up. Wear gloves while mixing if you want to avoid pink fingers for the rest of the day.
- Hands-on
- 45 min
- Soak
- 1 hr
- Total
- 1 hr 45 min
- Serves
- 4
- Level
- Challenging
Method
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Step 1: Grate the beet finely and squeeze it through a nut milk bag or sieve to collect about 3 tablespoons of bright juice.
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Step 2: Pulse the parsnips until rice-sized, then add the soaked cashews, lemon juice, coconut nectar, salt and beet juice and pulse until evenly pink and sticky.
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Step 3: Lay a nori sheet on a bamboo mat, spread a thin layer of pink rice over two thirds of it and sprinkle with black sesame seeds.
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Step 4: Line up avocado slices, cucumber strips and a small bundle of sprouts across the rice, then roll tightly and seal the edge with water.
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Step 5: Repeat with the remaining sheets, chill the rolls for 20 minutes to firm up, then slice into thick rounds with a wet knife.
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Step 6: Stack the pieces cut side up on a wooden board in a loose tower so the magenta rice shows clearly.
Same technique, different aisle
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