Vegetable Maki Rolls
Crisp, refreshing, and colorful vegetable maki rolls wrapped in seasoned sushi rice and nori seaweed.
Ingredients
- •2 cups short-grain Japanese sushi rice (400g)
- •2 1/4 cups water (540ml)
- •1/4 cup seasoned rice vinegar (60ml)
- •4 sheets nori seaweed
- •1 medium cucumber, julienned
- •1 large avocado, sliced
- •1 medium carrot, peeled and julienned
- •2 tablespoons toasted sesame seeds
- •Soy sauce for serving
- •Pickled ginger and wasabi for serving
Instructions
- 1
Rinse the sushi rice in a fine-mesh strainer under cold water until the water runs clear, then drain well.
- 2
Combine the rinsed rice and water in a medium saucepan, bring to a boil over medium-high heat, cover with a tight-fitting lid, reduce heat to low, and simmer for 20 minutes.
- 3
Remove the pot from the heat and let it steam covered for an additional 10 minutes.
- 4
Transfer the cooked rice to a large wooden bowl or baking sheet, gently fold in the seasoned rice vinegar using a wooden spatula, and let it cool to room temperature.
- 5
Place a bamboo sushi rolling mat on a clean work surface and lay one sheet of nori shiny side down upon it.
- 6
With wet fingers to prevent sticking, spread a thin layer of cooled sushi rice evenly over the nori, leaving a 1-inch border at the top edge.
- 7
Arrange a line of cucumber, avocado, and carrot slices horizontally across the lower third of the rice.
- 8
Lift the edge of the bamboo mat closest to you, fold it tightly over the filling, and roll it forward into a firm cylinder, sealing the bare nori edge with a few drops of water.
- 9
Repeat the rolling process for the remaining ingredients.
- 10
Using a very sharp, damp knife, slice each sushi roll into 6 to 8 bite-sized pieces and serve with soy sauce, pickled ginger, and wasabi.
💡 Chef tips
- Keep a small bowl of water mixed with a splash of rice vinegar nearby to wet your hands, which prevents the sticky sushi rice from adhering to your fingers.
- Wipe the knife blade with a damp paper towel between cuts to ensure clean, neat slices without squishing the rolls.
- For best results, enjoy these rolls immediately, as the nori will soften and the avocado may brown if stored for too long in the refrigerator.
✅ How it should turn out
The finished vegetable maki rolls have tightly sealed, glossy black exteriors enclosing neatly centered vibrant green and orange vegetables surrounded by tender, perfectly seasoned sushi rice.