Vegetable Maki Sushi

Vegetable Maki Sushi Vegetable Maki Sushi2
June 16, 2025

Vegetable Maki Sushi

Prep: 20 mins
Cook: 20 mins
Yields: 4 rolls (~24 pieces)
Categories: breakfast, lunch, dinner
Diets: vegetarian, vegan
Difficulties: beginner, intermediate
For beginner

Overview

This easy vegetable maki sushi is perfect for beginners, featuring sticky sushi rice, crisp vegetables, and nori seaweed. It’s a healthy, customizable dish that’s fun to make at home. Ideal for lunch or a light dinner, it requires no raw fish, making it safe and budget-friendly. Serve with soy sauce, pickled ginger, and wasabi for an authentic experience.

Equipment

  • - Bamboo sushi mat (optional, can use plastic wrap)
  • - Sharp knife
  • - Bowl of water (to prevent sticking)

Instructions

1.

Cook Sushi Rice*
  • Rinse sushi rice under cold water until water runs clear (3-4 times) to remove excess starch.
  • Combine rice and 1.25 cups water in a pot or rice cooker. Cook according to package instructions (usually 15-20 minutes). Let stand covered for 10 minutes.
  • Mix rice vinegar, sugar, and salt in a small bowl until dissolved. Gently fold into warm rice. Spread rice on a tray to cool to room temperature.

2.

Prepare Fillings*
  • Slice cucumber, carrot, and avocado into thin, long strips. Set aside.

3.

Assemble Sushi*
  • Place a bamboo mat on a flat surface, cover with plastic wrap for easy cleanup (optional).
  • Lay a nori sheet, shiny side down, on the mat.
  • Wet your hands with water to prevent sticking. Spread ~1/4 cup cooled rice evenly over the nori, leaving a 1-inch border at the top edge.
  • Place a horizontal line of cucumber, carrot, and avocado strips across the center of the rice.
  • Lift the mat’s edge closest to you, rolling tightly over the fillings. Press gently to shape. Wet the top nori border with a little water to seal the roll.
  • Repeat with remaining nori sheets.

4.

Slice and Serve*
  • Wet a sharp knife with water for clean cuts. Slice each roll into 6-8 pieces.
  • Arrange on a plate, sprinkle with sesame seeds if desired, and serve with soy sauce, pickled ginger, and wasabi.

Ingredients

Tips

  • - Use a rice cooker for consistent rice texture.
  • - Don’t overfill rolls to make rolling easier.
  • - Store in the fridge for same-day consumption, wrapped tightly in plastic wrap to prevent rice from hardening.

Nutritional Info

  • - Calories: ~150 kcal
  • - Protein: 3g
  • - Fat: 4g
  • - Carbs: 25g
  • - Suitable for vegetarian and vegan diets.
  • This recipe is inspired by simple sushi techniques from BBC Food and Allrecipes, adapted for home cooks.[]

Leave a Comment

Follow Us Instragram