Ingredients
Makes 4 complete rolls
GARLIC MAYO
Method
- Start by making the garlic mayo. Add all the ingredients, except the grapeseed oil, into a tall cylinder. Using a handheld stick blender, blend the ingredients until smooth. Slowly add the oil while blending until you get a thick emulsion. This takes a few minutes. Once thick and creamy, pour into a squeeze bottle and place in the fridge to cool.
- To make the sushi rolls, add the cooked beetroot to the rice and mirin. Mix through until evenly combined.
- Place 1 sheet of the nori on a bamboo mat, shiny side down. Cover the nori with a layer of rice, about ½ cm thick.
- Next, add vegetables and tofu in a horizontal line across the sheet, leaving a 1 cm gap from the edge closest to you. Once you have a few pieces of each vegetable and tofu on the rice, you are ready to roll.
- To roll, start by pulling up the edge closest to you and roll it over the ingredients. Use the mat to help tuck it in towards yourself to give a tight roll. Continue to roll until sealed closed. Set aside and make the other rolls.
- Once finish, slice the sushi roles into 2 cm-thick pieces and then place on a plate to serve. Squeeze a little garlic mayo over the sushi and top with some edible flowers for extra prettiness.
