Japanese Beetroot Salad
Japanese beetroot salad served with rice sushi is a wholesome meal that is quick and easy to make.
Chef Ranveer Brar Japanese Beetroot Salad Recipe

- Japanese


- 2

Cooking Time

-15-20 Min


- Medium

Preparation Time

- 20 Min


  • 3 to 4 baby beetroots
  • Sugar
  • salt
  • Vinegar
  • Crushed black pepper
  • 2 tsp rice vinegar
  • 2 tsp chopped spring onion greens
  • 1 tsp oil
  • 2 boiled cups sushi rice
  • 1 ½ tbsp green chutney
  • 1 tsp wasabi
  • 2 nori sheets
  • 1 bamboo sushi mat
  • For The Accompaniment :2 tsp chopped cabbage
  • ½ lemon juice
  • ½ tsp wasabi
  • salt to taste


  1. 1

    Boil the baby beetroots and add sugar vinegar, and salt while boiling.
  2. 2

    In a mixing bowl, add boiled sushi rice, green chutney and wasabi.
  3. 3

    Mix well.
  4. 4

    For the sushi, place a nori sheet on the bamboo sushi mat.
  5. 5

    Evenly spread the rice mixture on the nori sheet.
  6. 6

    Start rolling the bamboo sushi mat while holding the nori sheet and make firm sushi rolls and set them aside.
  7. 7

    Cut the boiled baby beetroots into two and add to a mixing bowl.
  8. 8

    Season with salt crushed black pepper, and rice vinegar.
  9. 9

    Add oil and spring onion greens.
  10. 10

    Mix well.
  11. 11

    Cut the sushi rolls into pieces and arrange them in the serving plate, leaving some space between every two pieces.
  12. 12

    Place the beetroot salad between the sushis.
  13. 13

    Mix chopped cabbage, lemon juice, wasabi, and salt.
  14. 14

    Serve as an accompaniment with the beetroot salad.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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