Vegetarian Maki Special Recipe
Kappa maki, Oshinko maki and Kampyo maki.
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Ingredients
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Rice Preparation
Vegetable Fillings
Method
Rice Preparation
- 1
Rinse the Rice
In a fine mesh strainer, rinse the sushi rice under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a rice cooker, combine the rinsed sushi rice with 2.5 cups of water. Cook according to the rice cooker instructions.
- 3
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Pour this mixture over the rice and gently fold it in with a spatula. Allow the rice to cool to room temperature.
Vegetable Fillings
- 4
Prepare the Cucumber
Cut the cucumber into thin strips, about 1/4 inch wide. Set aside.
- 5
Prepare the Kampyo
Soak the dried kampyo in warm water for about 30 minutes until softened. Drain and cut into strips.
- 6
Assemble the Maki
Place a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of seasoned rice, spreading it evenly over the nori, leaving a 1-inch border at the top. Arrange cucumber, pickled daikon, and kampyo in a line along the bottom edge of the rice.
- 7
Roll the Maki
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly. Continue rolling until you reach the border. Moisten the border with a little water to seal the roll.
- 8
Slice the Maki
Using a sharp knife, slice the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to ensure clean slices.
