Vegetable Maki Rolls
These vibrant, crisp vegetable maki rolls are a refreshing and healthy plant-based delight perfect for a light lunch or appetizer.
Ingredients
- •2 cups sushi rice (uncooked)
- •2 1/4 cups water
- •1/3 cup rice vinegar
- •2 tablespoons sugar
- •1 teaspoon salt
- •4 sheets nori (dried seaweed)
- •1 large cucumber, julienned into thin strips
- •1 large carrot, julienned into thin strips
- •1 ripe avocado, sliced into thin strips
- •1 red bell pepper, julienned into thin strips
- •Soy sauce for serving
- •Pickled ginger for serving
- •Wasabi paste for serving
Instructions
- 1
Rinse the sushi rice under cold water until the water runs clear, then combine with 2 1/4 cups water in a pot and bring to a boil; cover, reduce heat to low, and simmer for 15-18 minutes.
- 2
In a small bowl, whisk together the rice vinegar, sugar, and salt until dissolved, then gently fold this mixture into the cooked rice and let it cool to room temperature.
- 3
Place a bamboo sushi mat on a flat surface and lay one sheet of nori on it, shiny side down.
- 4
Spread a thin, even layer of rice over the nori, leaving about an inch of space at the top edge of the seaweed.
- 5
Arrange a small amount of cucumber, carrot, avocado, and red bell pepper strips in a line across the center of the rice.
- 6
Using the bamboo mat, lift the edge closest to you and roll the nori tightly over the vegetables, applying gentle pressure to seal the roll.
- 7
Moisten the top edge of the nori with a little water to seal the roll completely.
- 8
Using a very sharp, slightly damp knife, slice each roll into 6 to 8 even pieces.
💡 Chef tips
- Keep a small bowl of water with a splash of vinegar nearby to dip your fingers in; this prevents the sticky rice from clinging to your hands while rolling.
- For the best texture, ensure the vegetables are cut into very thin, uniform matchsticks so the roll stays compact and easy to bite.
- If you have leftovers, wrap them tightly in plastic wrap and keep them in the refrigerator for up to 24 hours, though they are best enjoyed fresh.
✅ How it should turn out
The finished rolls should be tightly packed with vibrant, colorful vegetables, offering a satisfying crunch against the soft, seasoned rice and savory nori.