Combine rice, water, beetroot & salt in a saucepan and bring to boil. Cover, reduce heat to low and simmer according to the instructions.

Transfer rice to bowl, remove the beetroot, and add the mirin and coconut sugar. Set aside to cool.

Place a nori sheet (shiny side down) on a bamboo sushi mat over a clean chopping board. Press rice onto nori leaving approximately 2cm of nori empty at the bottom end.

Arrange the vegetables over the rice in the centre.

Lift the bamboo mat & roll firmly over the vegetables and press down. Unroll, then roll again firmly toward the bottom end of the nori, creating one long roll.

Moisten the end of the nori with water to help stick together. Set aside and continue this process with the remaining ingredients.

Cut each roll into 6-8 pieces with a sharp wet knife.

Serve with tamari and a side of pickled ginger.