Vegetarian Maki Lunch Recipe

Rinse the sushi rice in a fine-mesh sieve under cold running water, swirling with your hand, until the water runs nearly clear (about 3–4 rinses). Drain 10–15 minutes.

Combine the rinsed rice and 3.25 cups water in a rice cooker or heavy pot. If using a pot, bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and rest, covered, 10 minutes.

While rice cooks, warm the rice vinegar, sugar and salt in a small saucepan over low heat or microwave briefly just to dissolve sugar and salt; do not boil. Cool to room temperature.

Transfer cooked rice to a large shallow bowl (wood or nonreactive preferred). Gently fold in the vinegar mixture with a cutting motion to coat grains without crushing. Fan or let rice cool to just warm (body temperature). Cover with a damp towel to keep moist.

Prepare your work station: place a bamboo mat on a flat surface and wrap with plastic film to prevent sticking. Keep a small bowl of water nearby to wet your fingers when handling rice.

Cut nori sheets in half crosswise if you want smaller rolls (makes hosomaki-style). For standard maki, use full nori sheets with rice on the inside or outside depending on preference. Toast nori briefly over a flame or dry skillet if desired for extra aroma.

Make spicy mayo: in a small bowl combine mayonnaise, sriracha and lime/lemongrass zest. Taste and adjust heat. Transfer to a squeeze bottle or set aside.

Prepare the fillings: halve and pit avocado(s), then slice into long thin strips. Peel and seed the cucumber; cut into long, matchstick strips. Julienne carrots if not already prepared.

Assembly (makes about 4 rolls): place a full nori sheet shiny-side down on the mat. With wet fingers, spread a thin, even layer of sushi rice over 3/4 of the sheet leaving a 1–1.5 cm (1/2 inch) border at the far edge. Sprinkle a few toasted sesame seeds over the rice if desired.

Near the edge closest to you, add a line of avocado strips, cucumber strips, and a small line of carrot. Add a thin drizzle (about 1/2 tsp) of spicy mayo across the fillings.

Lift the near edge of the mat and roll away from you, tucking the fillings inside and applying gentle pressure to form a firm roll. Seal the far edge of the nori with a little water. Let rest seam-side down for a minute.

Using a very sharp knife moistened with water, cut each roll into 6–8 pieces, wiping the knife between cuts for clean slices. Arrange on a platter with pickled ginger and wasabi.

Prepare mango and avocado: peel the mango and slice into long, even strips about 1/4-inch thick. Toss mango strips briefly with 1 tsp lime juice to keep them bright. Slice avocado into similar long strips.

If you prefer an inside-out (uramaki) mango roll: place plastic on the bamboo mat, then a sheet of cling film. Put a full nori sheet on the film, spread rice over the nori completely, sprinkle sesame seeds, flip the nori so rice faces down on the film, then add fillings on the nori side. For a simple maki: place nori shiny-side down and spread rice on nori leaving the far edge clear as in AC roll.

Place a line of mango strips and avocado strips near the edge closest to you. Add a few spinach leaves if using. Roll tightly using the mat, seal with water, and rest seam-side down.

Trim and slice each roll into 6–8 pieces with a wet sharp knife. If you made an inside-out roll, you can top with thin avocado slices or a few extra mango slivers for presentation.

Prepare green vegetables: trim asparagus and blanch in boiling water 30–45 seconds until bright green and slightly tender; immediately plunge into ice water and drain. Slice bell pepper into long thin strips. Cut avocado and scallions to length.

Lay a nori sheet on the mat and spread an even layer of rice, leaving the top edge clear (or prepare inside-out as desired). Sprinkle lightly with sesame seeds if wanted.

Arrange a row of asparagus spears, bell pepper strips, avocado slices, scallions and a few spinach leaves or herbs near the edge closest to you. Add a light squeeze of lemon or a drop of soy if desired for flavor, but do not over-saturate.

Roll tightly with the mat, seal the edge with water and rest seam-side down. Cut each roll into 6–8 pieces using a wet sharp knife.

Arrange the AC roll pieces, mango avocado roll pieces and veggie green roll pieces on a serving platter. Garnish with a sprinkle of toasted sesame seeds and any extra herbs.

Serve immediately with soy sauce, pickled ginger and wasabi. Leftover sushi rice can be covered and refrigerated up to 24 hours; assembled rolls are best eaten fresh.