Vegan Classic Maki Recipe

Instructions for Vegan Classic Maki

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. In a medium pot, combine the rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes. Remove from heat and let it sit covered for 10 minutes.

2. 2

   Season the Rice

   In a small bowl, mix together the rice vinegar, sugar, and salt. Once the rice is ready, transfer it to a large bowl and gently fold in the vinegar mixture. Allow the rice to cool to room temperature.

3. 3

   Prepare the Vegetables

   While the rice is cooling, julienne the cucumber, carrot, and avocado into thin strips.

4. 4

   Assemble the Maki

   Place a bamboo sushi mat on a flat surface. Lay a nori sheet shiny side down on the mat. Wet your hands to prevent sticking, then take a handful of sushi rice and spread it evenly over the nori, leaving a 1-inch border at the top. Lay the julienned vegetables in a line across the rice.

5. 5

   Roll the Maki

   Using the bamboo mat, carefully roll the nori away from you, pressing gently to keep the roll tight. Continue rolling until you reach the border. Moisten the edge of the nori with a little water to seal the roll.

6. 6

   Slice and Serve

   Using a sharp knife, slice the roll into 6-8 pieces. Sprinkle with sesame seeds and serve with soy sauce, wasabi, and pickled ginger on the side.