Vegan Maki Rolls
Get ready to savor the vibrant flavors and textures of Vegan Maki Rolls, a plant-based twist on the beloved Japanese classic! These delightful sushi rolls combine the tangy essence of seasoned sushi rice with the crispness of fresh cucumber and carrot, the creaminess of avocado, and the savory touch of lightly marinated tofu. Wrapped in nutrient-rich nori sheets, these rolls are as visually appealing as they are delicious. Perfect for beginners and sushi enthusiasts alike, this recipe guides you step-by-step through the art of rolling sushi with ease. Ready in just an hour, these maki rolls are ideal for a light lunch, dinner, or even as a party appetizer. Serve them alongside pickled ginger, soy sauce, and a dollop of wasabi for a zesty finishing touch. Packed with wholesome ingredients, these Vegan Maki Rolls are your go-to dish for a nutritious and flavorful Japanese-inspired dining experience.
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Recipe Information
Ingredients
- 1 cup sushi rice
- 1.25 cups water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 0.5 teaspoon salt
- 4 pieces nori sheets
- 1 medium cucumber
- 1 medium carrot
- 1 medium avocado
- 4 ounces tofu
- 1 tablespoon soy sauce
- 0.5 teaspoon sesame oil
- 0.25 cup pickled ginger
- 0.25 teaspoon wasabi
Instructions
Begin by rinsing the sushi rice under cold water until the water runs clear. This removes excess starch for better texture.
In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for about 15 minutes or until the rice is tender and water is absorbed.
Turn off the heat and let the rice stand, covered, for an additional 10 minutes.
In a small bowl, mix the rice vinegar, sugar, and salt until the sugar dissolves completely.
Transfer the cooked rice to a large bowl and gently fold in the vinegar mixture. Let the rice cool to room temperature.
While the rice cools, prepare the fillings by slicing the cucumber and carrot into thin strips. Peel and slice the avocado into thin slices. Cut the tofu into thin strips.
Mix the soy sauce and sesame oil in a small bowl, and lightly brush the tofu strips with this mixture to add flavor.
Place a bamboo sushi mat on a clean surface and set a nori sheet shiny side down on the mat.
Wet your hands to prevent the rice from sticking, and evenly spread about 1/4 of the seasoned rice over the nori sheet, leaving a 1-inch border at the top.
Arrange slices of cucumber, carrot, avocado, and tofu in a line across the center of the rice.
Lift the edge of the bamboo mat closest to you, gently roll it over the fillings, pressing firmly, and continue rolling to form a tight cylinder.
Unroll and remove the mat. Using a sharp knife, slice the roll into 6-8 pieces.
Repeat the process with the remaining nori sheets and fillings.
Serve the Vegan Maki Rolls with pickled ginger, soy sauce, and a touch of wasabi for extra zing.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2483 mg | 108% | |
| Total Carbohydrate | 111.2 g | 40% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 19.9 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 1794 mg | 38% | |
*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.
