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This sushi is Western ... and it's pink.

BRILLIANT PINK SUSHI merges traditional Japanese sushi with Western ingredients. Juice from canned pickled beets dyes the sweet-tart rice mixture pink, and diced beets add texture and earthy flavor.

Present the rice with nori and a colorful collection of East-West condiments.

Pickled Beet Sushi

Look for the Japanese ingredients at well-supplied supermarkets or Asian stores.

6 sheets (about 8 in. square) plain or seasoned nori

Pink sushi rice (recipe follows)

Condiments (choices follow)

Soy sauce

Prepared horseradish

If nori is pretoasted and package is just opened, use as is. If not, toast or recrisp:

Over a gas burner, hold each sheet of nori with tongs and pass 1 side 1 inch above flame until nori goes limp, 5 to 10 seconds.

Over an electric burner, cook 1 sheet at a time in a 10- by 12-inch frying pan over medium heat just until nori bubbles slightly, 5 to 10 seconds.

Cut toasted nori into 4- to 5-inch squares. (If you do this step ahead, wrap nori airtight up until the next day.)

To serve, stack nori in a basket. Serve rice on a large platter. Present condiments, soy sauce, and horseradish in containers.

To assemble sushi, place a piece of nori in the palm of your hand. Spoon about 1/4 cup rice into center; add condiments to taste.

Overlap corners of nori to enclose filling. Dip in soy sauce (flavored with horseradish, if desired). Makes 8 to 10 appetizer or 4 main-dish servings.

Per appetizer serving without condiments: 150 cal.; 3.3g protein; 0.2 g fat (0.1 g sat.); 33 g carbo.; 218 mg sodium; 0 mg chol.

Pink sushi rice. Drain 1 small can (about 8 oz.) sliced picled beets; reserve juice. To juice, add enough water to make 1 3/4 cups. Finely dice beets and set aside.

In 2- to 3-quart pan, cover 1-1/2 cups short-grain (pearl) rice with water; stir, then drain. Repeat until water is clear; drain. Add beet juice mixture to rice. Cover; bring to a boil over high heat. Reduce heat to low; cook, without stirring, until liquid is absorbed, 10 to 15 minutes.

Gently stir in 1/4 cup seasoned rice vinegar (or 1/4 cup distilled vinegar with 2 tablespoons sugar and salt to taste).

Spread rice in a 10- by 15-inch baking pan. Let cool to room temperature. If made ahead, cover and store at room temperature up to 6 hours. Do not refrigerate.)

Mix rice, beets, 1/2 cup sliced pickled scallions or cocktail onions, and 1 cup thawed frozen petite peas.

Condiments: 1/2 to 3/4 pound shelled cooked tiny shrimp and about 1/4 cup each unflavored yogurt, sliced on slivered pickled ginger, and seasoned rice vinegar (or 1/4 cup distilled vinegar with 2 tablespoons sugar and salt to taste).
COPYRIGHT 1991 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1991 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Pickled Beet Sushi
Date:Nov 1, 1991
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