Vegan Classic Maki Roll
Delight in the simplicity and artistry of this Vegan Classic Maki Roll recipe, a plant-based twist on the traditional sushi favorite. Featuring perfectly seasoned sushi rice, crisp cucumber, sweet carrot, and creamy avocado, all rolled in nutrient-rich nori, this recipe is a celebration of fresh, wholesome ingredients. With straightforward instructions and minimal prep, it's perfect for beginners who want to master the art of sushi rolling at home. Serve these elegant, bite-sized rolls with soy sauce, wasabi, and pickled ginger for an authentic and satisfying experience. Whether you're a seasoned sushi lover or exploring vegan options, this recipe is sure to impress.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 0.5 tablespoon sugar
- 0.5 teaspoon salt
- 4 sheets nori sheets
- 0.5 whole cucumber
- 1 small carrot
- 1 whole avocado
- for serving soy sauce
- optional wasabi
- optional pickled ginger
Instructions
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
In a medium saucepan, combine the rinsed rice and 1.25 cups of water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
Remove the rice from heat and let it stand, covered, for 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture with a spatula. Allow the rice to cool to room temperature.
While the rice cools, prepare the vegetables: cut the cucumber and carrot into thin strips and slice the avocado as well.
Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.
Moisten your hands with water to prevent the rice from sticking. Spread about 1/4 of the rice evenly over the nori, leaving a 1-inch border at the top edge of the nori.
Arrange a few strips of cucumber, carrot, and slices of avocado across the center of the rice.
Lift the edge of the bamboo mat closest to you and begin rolling the nori over the filling, applying gentle pressure to keep the roll tight. Continue rolling until you reach the end with the border. Use a little water to seal the edge of the nori.
Repeat the process with the remaining nori sheets, rice, and vegetables.
Using a sharp knife, cut each roll into 6-8 pieces. Serve with soy sauce, wasabi, and pickled ginger if desired.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1591 mg | 69% | |
| Total Carbohydrate | 97.8 g | 36% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.1 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 1447 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
