Authentic home cooking from Japan, with US measurements. 
Beet Leaf Sushi
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.
Beet Leaf Sushi
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.
Open in Cookpad AppSteps
- 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!
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Jennifer Bell
