🍣 VEGAN MAKI🍣
Just roll with it 😋🌱
We made two rolls, one with 🥑, 🥒 and spring 🧅 , the other with red pepper 🌶 , 🥕 and 🥑 – try different combinations, they’re all delicious! 🤗
(Makes 2 rolls, 16 pieces)
🍚 250g sushi rice
🍚 1 tbsp rice wine vinegar
🍚 1 tbsp mirin
🍚 2 tbsp caster sugar
🍚 1 tbsp salt
🌊 2 x nori sheets
🥒 1/4 Cucumber
🥑 1/2 Avocado
🌶 1/2 Red pepper
🧅 1 Spring onion
🥕 1/2 Carrot
🍋 Squeeze of lemon juice
🥢Black and white sesame seeds
🥢Vegan sriracha mayo (we use @thaidragonbrand)
1️⃣ Rice 🍚 Rinse rice thoroughly in a bowl. Drain and add to a pan with 330ml cold water. Bring to the boil, cover and simmer for 10 minutes, until water has evaporated. Set aside (covered) for 20 minutes.
Mix rice wine vinegar, mirin, sugar and salt in a small bowl. Combine with sushi rice and allow to cool.
2️⃣ Filling 🥒 🥑 🌶 🧅 🥕 🍋
While rice is cooling, slice chosen ingredients into thin strips – the thinner the better!
Sprinkle a little lemon juice over the avocado to stop it from turning brown.
3️⃣ Time to roll 🌊 If you have a rolling mat place this down, followed by cling film on top. If not (like us), lay sheet of cling film onto a clean flat surface. Place a nori sheet on top, shiny side down.
Using your hands, layer rice evenly over the seaweed, leaving approx 1cm at the top and bottom for the roll to seal. Dip hands in cold water to avoid sticking to the rice.
Arrange the filling in a line around 1cm away from the rice edge. Using the cling film, lift the edge of the nori over the ingredients, tucking under tightly. Apply light pressure and continue to roll into a cylinder.
If required, wet the edge of the seaweed to help seal. Roll back and forth to tighten the roll. Always place sushi seal down!
4️⃣ Serve 🥢
Using a sharp, wet knife, slice each long roll into 8 pieces.
Drizzle with sriracha mayo, sprinkle with sesame seeds and serve with soy sauce ✨🙋🏼♀️🍱