So it turns out making sushi at home is kind of complicated! Not sure how people roll them up so fast and make everything look so pretty- I had a good amount of sticky rice stuck to my hands, face, and clothes by the time I finished. Plus my roll looked a little wonky, but it was fun and I had a good laugh! I prefer the rice on the outside, but I’m thinking it is much easier to just roll it on the inside. Keeping my hands and knife a little wet when cutting the roll really helped with the stickiness a lot, so that’s a good trick to know. I wanted to do something interesting with the wasabi so I added roasted beets and ginger for some flavor, and of course the gorgeous color. I topped the sushi with mango as well, though for some reason it looks like cheese in the photos! I send my sister a picture and she responded with “and then I added some Kraft singles,” which made me burst out laughing. When all was said and done though, I really liked it! A healthy and fun dinner to make. It might not look like the lunch I get most days from Beyond Sushi, but I’m working on it.

Ingredients:
2 cups sticky rice (I bought pre-cooked to save time)
Seaweed (nori) sheets
3 small red beets, peeled and cubed
2 tablespoons light mayonnaise
1 tablespoon wasabi
1 inch cube fresh ginger
Small avocado, sliced thin
1 Daikon radish, cut into matchsticks
1 large carrot, cut into matchsticks
1 mango, sliced thin for topping
Soy sauce, for serving (optional)

Preheat oven to 350 degrees. Drizzle the beets with olive oil and cook for about 15-20 minutes, or until fork tender. In the meantime, cut the vegetables. When the beets are done, place into the food processor with mayo, wasabi, and ginger. Blend until smooth. Place a piece of the seaweed onto a sushi rolling mat and gently spread the sticky rice covering the seaweed. At this point you can either flip it over so the rice is facing down, and fill the center so the rice is on the outside when you roll it up (like I did) or you can add your fillings on top of the rice to have the rice on the inside. Once you add the filling, gently roll the sushi mat from the bottom up and tuck the sushi under, creating the rolls shape. Continue using the mat to push the roll until you have a complete piece. With a sharp knife, cut the individual pieced from the roll. Top each piece with mango and beet wasabi mayo. Serve with soy sauce!