Check out Yemekama's first recipe created only for our community. Taste the flavor of a healthy lifestyle!
Ingredients
1 large golden beetroot (diced)
1 medium yellow onion (thinly sliced)
3 spring onions (thinly sliced)
3 cups sushi rice, (1 cup of sushi rice = 1 1⁄4 cups of water)
3 tbsp. of soy sauce
1 tbsp. of sesame oil
2 tbsp. of rice vinegar (for glaze)
4-5 tbsp. of rice vinegar (for the rice)
1 tbsp. of honey or brown sugar
1 thumb-sized piece of ginger (thinly sliced)
1⁄2 tbsp. of fish sauce (optional, recommended)
1 jalapeno (thinly sliced, seeds out)
1 four finger pinch of sesame seeds
Preparation
Preheat oven to 180 C ̊ on Fan setting. Soak the rice for at least 10 minutes in warm water (not boiling!). Meanwhile, in a small saucepan, combine the rice vinegar with a pinch of salt and bring to a simmer. Drain the rice. Cook the rice for 15 minutes over low-medium heat keeping the lid on. Then turn off the heat and let steam for 15 minutes. Once cooled, drizzle rice with vinegar until desired sweetness and stickiness.
Next, roast the beetroot. Cover in olive oil and salt, and roast for approx. 45 minutes or until soft and tender. Set aside to cool.
In the meantime, combine onions, soy sauce, sesame oil, rice vinegar, honey/brown sugar, fish sauce, jalapeno and ginger in a large bowl. Mix glaze aggressively for maximum taste. Once cooled, gradually add beetroots to the glaze. Combine until glossy.
Serve the rice topped with beetroot, garnish with spring onions, sesame seeds and coriander. Plate nonchalantly.
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