Sushi with a beetroot hat


Here is a rather unconventional – but oh so tasty! – sushi recipe by the great Alain Passard. The sweetness of the beetroot and the salty savoury notes of the olive are a perfect marriage in this sushi bite.

Or, for an even stronger sweet/savoury contrast, try adding a slice of fresh fig to your sushi.


  • Sushi rice 200g
  • 1 medium-sized red beetroot
  • Kalamata olive paste (or you can make this at home)
  • Parmesan cheese
  • Olive oil
  • Rice vinegar
  • Baby spicy salad leaves (e.g. baby mizuna, pepper cress, rocket)


  1. Cook the rice, add rice vinegar to taste and leave to cool.
  2. With a mandolin or very sharp knife, slice the beetroot in very thin circular slices - about 2mm thick.
  3. With a teaspoon, shape the rice into small quenelles and poke a little hole in the middle of each one.
  4. In each of the rice quenelles, add some of the kalamata olive paste. Sprinkle with parmesan and cover carefully with a slice of beetroot.
  5. Add a drizzle of olive oil and garnish with the micro leaves.