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    Pink Sushi

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    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.

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