Veggies Maki Mono Recipe
Make Veggies Maki Mono Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Rice
Vegetable Fillings
To Serve
Method
Prepare the Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine mesh strainer and rinse under cold water until the water runs clear, about 2-3 minutes.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed rice and 2.5 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.
- 3
Season the Rice
Once cooked, turn off the heat and let the rice sit for 10 minutes. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice using a wooden spatula.
Prepare the Vegetables
- 4
Slice the Vegetables
Thinly slice the cucumber, carrot, avocado, and red bell pepper into long strips. Set aside.
- 5
Prepare Spinach
Blanch the spinach in boiling water for 30 seconds, then transfer it to an ice bath to stop cooking. Drain and squeeze out excess water.
Assemble the Maki
- 6
Lay out the Nori
Place a sheet of nori shiny side down on a bamboo sushi mat.
- 7
Spread the Rice
Wet your hands to prevent sticking and take a handful of sushi rice. Spread it evenly over the nori, leaving about an inch at the top.
- 8
Add Fillings
Arrange the sliced vegetables and the blanched spinach in a line across the center of the rice.
- 9
Roll the Maki
Using the sushi mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Seal the edge with a little water.
- 10
Slice the Maki
Using a sharp knife, slice the roll into bite-sized pieces. Wet the knife between cuts to ensure clean slices.
Serve
- 11
Plate the Maki
Arrange the sliced maki on a serving platter. Serve with soy sauce, pickled ginger, and wasabi on the side.
