Beetroot and avocado nori rolls with wasabi sauce

• wasabi1 tsp tsp
• lime↗juice of ½

  juice of ½

• dark soy sauce↗2 tbsp tbsp

  or tamari

• sesame oil↗1 tsp tsp
• beetroot↗1

  (about 120 g), peeled, ends trimmed and spiral‑sliced into thin noodles

• nori↗3 sheets of

  3 sheets

• ripe avocado↗1

  thinly sliced

• cucumber

  ends trimmed, cut in half lengthwise and spiral‑sliced into thin noodles, then dried to absorb excess moisture

• toasted sesame seeds2 tsp tsp

Step-by-step instructions

1. 1

   Mix all the dipping sauce ingredients in a small bowl, then set aside.

2. 2

   Cut the spiral‑sliced beet into strips about the length of a thumb. Place a nori sheet shiny side down on a sushi mat. Lay one‑third of the beet, avocado and cucumber strips along the lower third of the nori sheet, then sprinkle half of the sesame seeds.

3. 3

   Rolling away from you, lift the edge of the nori over the filling and continue rolling to form a roll. When you reach the edge of the nori, lightly moisten it with water, then continue rolling, sealing the roll tightly.

4. 4

   Repeat with the remaining nori and filling. Trim the ends of the roll for neatness, then cut into 5 pieces. Serve with wasabi sauce.