Beet Leaf Sushi

Name: Beet Leaf Sushi
Yield: Makes about 2 cups cooked rice
Ingredients: About 1 bunch beet stems and leaves; 2 cups cooked rice (about 360 ml, uncooked); 1/2 cup sushi vinegar (about 120 ml)

RASBERY @cook_40020458

Beets aren’t just about the root—the leaves and stems are packed with nutrients, too. I’ve turned them into a colorful sushi dish!
Background of this recipe:
Beet leaves are often thrown away, but they’re actually mild and flavorful vegetables. The stems contain the same anthocyanin pigments as the root, so when you make sushi with them, they react with the vinegar and turn a beautiful color.

RASBERY @cook_40020458

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Ingredients

Makes about 2 cups cooked rice

About 1 bunch beet stems and leaves
2 cupscooked rice (about 360 ml, uncooked)
1/2 cupsushi vinegar (about 120 ml)

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Steps

1

Steam the beet leaves and stems together until tender. (I steamed them for 5 minutes in a waterless pot.)
2

Let them cool until just warm, then finely chop.
3

Add the chopped beet leaves and stems and the sushi vinegar to the cooked rice. Gently fold together with a rice paddle, being careful not to overmix so the rice doesn’t get sticky.
4

Top with toasted white sesame seeds and shiso leaves. Enjoy with borscht made from beet roots!