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Golden-Red Ombre Beet Nigiri with Red Quinoa Sticky Rice

nigiri sushi on wood board

Gluten-Free, Vegan

That’s right, ombré sushi. You heard it here first! Not only is this bite-sized dish beautiful to look at, it’s also delicious and nutrient-packed.

Prep Time: 45 minutesCook Time: 1 hour 10 minutesServings: 6 (24 pieces)


Beet Nigiri

  • 3 gold beets
  • 1 red beet
  • 1 tablespoon coconut oil
  • 2 tablespoons wasabi

Red Quinoa Sticky Rice

  • 2 cups sushi rice 
  • 1 cup cooked red quinoa
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons organic sugar
  • 1 teaspoon salt


  • 1 tablespoon tamari
  • 1 teaspoon sesame oil
  • 1 tablespoon lemon juice (about juice of ¼ a lemon)
  • 2 teaspoons maple syrup

Special Instruction: 

  • Optional: Store roasted beets in fridge overnight to achieve a richer ombré color


  1. To make Red Quinoa Sticky Rice: Rinse sushi rice until the water is clear. Soak the rice in 3 cups of water for 30 minutes. Bring the rice and water to boil. Cover with lid, and simmer for 20 minutes until all the water is absorbed. Remove from heat, keep covered for 10 minutes.
  2. Place rice vinegar, sugar and salt in a saucepan. Heat until ingredients are combined. Remove from heat, and let mixture come to room temperature.
  3. Mix rice vinegar mixture with sushi rice by gently tossing rice. 
  4. Cook red quinoa according to instructions on the package. Incorporate 1 cup of cooked red quinoa into the rice mixture. Toss until rice and quinoa are fully incorporated. 
  5. Once the quinoa rice mixture is cooled, form oblong shaped balls with damp hands. Each ball should be about 1 inch in length. This will be the base for the nigiri. 
  6. To make the Beet Nigiri: Preheat the oven to 400˚F (200˚C).
  7. Remove stems from beets. Slice beets into quarters. Coat beets in a thin layer of coconut oil, about 1 tablespoon.
  8. Place beets in a baking dish and bake for 40 minutes, or until easily pierced with a fork.
  9. Remove beets from the oven, let cool. Remove skin with hands. If you are not satisfied with the ombre coloring of the gold beets, store both gold and red beets in a covered baking dish overnight in the fridge to let the juices seep out. 
  10. Once satisfied with ombre coloring, slice gold beets into nigiri shape– trapezoid shape– and set aside. Use red beet for another recipe.
  11. Mix tamari, sesame oil, lemon juice, and maple syrup in a clean bowl. Brush marinade mixture on beets. Grab a pinch of wasabi, and swipe on one side of each beet slice. Place beet slice on red quinoa rice ball, with wasabi side facing down.
  12.  Serve with tamari!

Nutrition Info: 

1 serving (4 pieces)

Calories: 198

Carbohydrates: 34 g

Protein: 4 g

Fat: 5 g

Sat fat: 2 g

Sugar: 10 g

Added sugar: 4.5 g 

Fiber: 2 g