Save to your scrapbook

    Pink Sushi

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Pink Sushi

    This totally vegetarian 'sushi' is made by rolling up a delicious red-pepper and beetroot pâté in sheets of nori - the seaweed used for classic sushi. One of the main flavourings here is tamari, which is a wheat-free Japanese soy sauce.

    • Preparation time: 40 minutes, plus chilling
    • Total time: 40 minutes, plus chilling 40 minutes

    Serves: Serves 6 as a starter


    • 11g pack nori sheets
    • 100g bag watercress, stalks cut off
    • 1 carrot, peeled and cut into julienne strips
    • 2 x 5cm pieces cucumber, cut into julienne strips
    • 1 avocado, peeled and sliced
    • 1 tsp tamari
    • 50ml tamari
    • Pâté
    • 1 small red pepper, deseeded and chopped
    • 1 medium beetroot (raw), peeled and chopped
    • 100ml olive oil
    • 2 tbsp cider vinegar
    • 200g cashew nuts
    • 1 tbsp roughly chopped ginger
    • ½ red chilli, roughly chopped
    • 1 tbsp maple syrup


    1. Put all the pâté ingredients into a blender and blend till completely amalgamated and smooth; you'll need to stop and scrape down the sides a few times to get a smooth purée. Refrigerate the mixture for 2-3 hours to firm up or, if you're in a hurry, freeze it for 30 minutes.
    2. Lie a nori sheet on a sushi rolling mat or clean tea towel. Arrange a handful of the watercress on the lower half of the sheet then spread about 1½ tbsp of the pâté over the watercress. Arrange some carrot, cucumber and avocado over the pâté, then a little more watercress. Carefully roll up the seaweed to create a neat roll, using a dab of tamari to seal the sushi. Slice in half with a sharp knife, or slice into small pieces if you prefer. Repeat with the remaining ingredients, then serve immediately.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars