Japanese Maki Sushi

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Sushi rolls for beginners - easy vegan maki sushi rolls

Prep Time20

Cook Time20

Total Time40

Course: Main Dish

Cuisine: Japanese

Keyword: Algae, Avocado, Carrots, Cucumber, Mushrooms, pepper, Rice

Schwierigkeitsgrad: Difficult

Servings: persons

Calories: 588kcal

Ingredients

For the sushi rice

1 cup sushi rice
1.3 cups water
1 tbsp salt
3 tbsp sugar
4 tablespoons rice vinegar alternatively table vinegar

Suggestions for the filling

5 sheets nori algae
¼ cucumber
¼ pepper
½ avocado
50 g rocket
1 spring onion
½ carrot
1 sesame light or black
1 tbsp fried onions
2 tbsp fresh coriander
1 tbsp vegan cream cheese
50 g mushrooms
2 tbsp teriyaki sauce
50 g wakame salad

Instructions

Cooking the sushi rice:

Place the sushi rice in a colander and rinse thoroughly under running water until the water is clear. Put the rice into a pan with a lid and add 1.3 times the amount of water. Boil for 3 minutes. Then turn the heat to the lowest setting and let the rice soak for 20 minutes. Do not lift the lid in the meantime.
Remove the pot from the heat and replace the pot lid with a clean kitchen towel. Let it rest for another 20 minutes.
In a small bowl mix salt, sugar and vinegar. Pour the mixture over the rice and stir until it is evenly distributed.
Spread the rice on a large plate and cover it with a kitchen towel. Let the rice cool to room temperature. Do not refrigerate as the rice will not become sticky otherwise.

Preparing the sushi rolls:

For the sushi filling, cut the vegetables into thin long stripes. Slice the mushrooms and fry them in a pan until they are brown. Deglaze with teriyaki sauce and set aside in a bowl. Assemble all ingredients for the filling and set them next to your .
Lay a sheet of Nori algae on a sushi roll board, rough side up. Distribute the sushi rice in the lower half of the algae leaf. This works best with a cutlery knife dipped in water. Due to the moisture, the rice does not stick to the knife. Press the rice flat with the flat side of the knife. The rice can easily survive left and right.
The filling can be varied as desired. The combination options are endless. Usually you take 1-4 ingredients. Here are a few suggestions:
- cream cheese, avocado, spring onion, cilantro and mushrooms
- Wakame and sesame
- Cream cheese, cucumber, peppers and rocket
- Avocado, mushrooms and fried onions
- Avocado, carrot and spring onion
The filling is laid out in the middle of the rice in a line. Afterwards the sushi is rolled with the help of the roller board. Start at the bottom and fold first a little bit, so far that the filling is covered. Then you roll in the rest. At the end moisten the algae leaf with a little water and close the roll tightly.
Do the same with the 4 other Nori leaves. Then cut the rolls into 2 cm pieces with a large, sharp and moistened knife. The edge pieces are usually not so nice and may therefore be eaten directly.
Serve on a platter or a large plate with pickled ginger, soy sauce and wasabi.

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