Vegetable Maki Rolls
HB-5598 · Hand-built original · Japanese
Crisp, colourful maki of pickled carrot, cucumber, avocado and takuan over seasoned rice.
JapaneseMain course40 minServes 4685 kcalVegetarianVeganDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: vegetables
Pairs well with: miso soup, edamame, seaweed salad
Servings:4quantities adjust to match
Ingredients
- 21¼ oz cooked short-grain rice
- 4 tbsp rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- 4 sheets nori
- 1 carrot, julienned and pickled lightly
- 1 cucumber, julienned
- 1 avocado, sliced
- 3½ oz pickled daikon, in strips
- soy sauce and pickled ginger, to serve
Method
- Dissolve the sugar and salt in the rice vinegar and fold it through the warm rice; cover and leave to cool to body temperature.
- Lay a sheet of nori shiny-side down on a rolling mat. With wet hands, spread the rice over three quarters of the sheet, leaving the far quarter bare.
- Line the carrot, cucumber, avocado and pickled daikon across the centre of the rice in neat rows.
- Roll away from you with the mat, pressing gently but firmly to make a tight cylinder. Rest seam-side down for 5 minutes.
- Repeat with the remaining sheets, slice each roll into 8 pieces with a wet knife, and serve with soy sauce and pickled ginger.
Prep: 30 min · Cook: 10 min · Total: 40 min
Nutrition (per serving, where published)
685 kcalCalories
12 gProtein
141.5 gCarbs
6.9 gFat
1 gSaturates
3.1 gFibre
0.2 gSugars
586 mgSodium
0 mgCholesterol
420 mgPotassium
20 mgCalcium
1.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data