Beetroot pinwheel sushi

4 rolls
The good thing about this particular dish is that the fillings can be bought ready prepared making it a quick one once you have cooked your rice. It uses two very western ingredients beetroot and horseradish - more commonly used with meat. The two work well together and if you use a hot horseradish you won't need to serve any wasabe.
Ingredients 2 cooked beetroots dash soy sauce dash rice vinegar 1 teaspoon sugar 1 small jar horseradish sauce 1 batch sushi rice 4 sheets of nori	If you want use fresh beetroot you will need to boil them in their skins for about 2 hours, cool them and then peel them. Otherwise just cut them into slices and then into sticks or batons. Place them in a bowl and mix with soy, vinegar and sugar. Leave to marinate for an hour or so.
	To get the pinwheel effect you will need to push down on the rice a bit as you put it onto the nori seaweed and flatten it out a little. Spread the rice about two thirds over the nori rinsing your hands in a bowl of warm water wherever necessary. Lay a thin line of beetroot over the rice with a teaspoon or two of the horseradish. Roll the sushi as tightly as you can sealing the last bit of nori with a littlewater if it doesn't stick. Use a sushi mat if you have one or just roll free hand. Serve with soy sauce and pickled ginger.

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Rice wine vinegar or rice vinegar is made from fermented rice or rice wine. The Japanese variety is colourless to light yellow and slightly milder and less acidic than Western varieties of wine vinegar. You can use Clear Chinese rice vinegar instead. On many occasions, when I have run out of rice vinegar, I have used white wine vinegar.
Nori seaweed is used for wrapping around rice to create nori sushi but has many other uses. It is dry and made in a similar way to paper - but using seaweed. You will find it in large sheets in most Asian grocers. Nori seaweed is high in fibre, vitamins, protein and minerals. It provides calcium and iron and contains other important trace minerals and is traditionally eaten to strengthen the circulatory system and help lower cholesterol.
Wasabi is a Japanese horseradish with a strong, hot flavour that doesn't leave an afterburn in the mouth. A bit like snuff it can freeze your brain if you take to much - not literally! It can be bought in powder form, in which case you mix it with a little water to form a green paste, or pre mixed in a tube. Use whichever you prefer - the tubed stuff is more convenient. Whenever you serve sushi serve some of this as well along with some pickled ginger and soy sauce.
Pickled ginger is always served with sushi and is meant to be used as mouth cleanser inbetween each bite of sushi. Eating it altogether with the wasabe and soy sauce is great though. It can be found in most Asian stores and is sometimes coloured pink.
A Sushi mat is a device for rolling sushi. It is usually made from bamboo and they are very cheap to buy. Sushi can be rolled without it but but some things like spinach or delicate things like egg rolls can't. If you can't find one locally buy one online.