Vegetable Maki Rolls
The key to making good maki rolls is to never refrigerate the rice. When rice has been refrigerated it becomes hard, and it completely changes the texture of the rolls. You can buy tied-together sheets of tiny bamboo strips, called “sushi mats,” for a few dollars. They make it easier to keep the rolls tight, but if you don’t have one, plastic wrap also works pretty well.
Recipe information
Yield
makes 14 to 16 pieces
Ingredients
Rice
Rolls
Preparation
Step 1
To prepare the rice: Place the rice and water in a small saucepan and bring to a boil. Cover and cook over medium heat for 20 minutes. Remove from the heat and let cool to room temperature. Place the sugar and rice vinegar in a small bowl and stir until the sugar dissolves. Sprinkle the vinegar mixture over the rice and toss well to coat the rice thoroughly.
Step 2
To prepare the maki rolls: Peel the carrot and cucumber. Scrape the seeds from the cucumber and cut the carrot and cucumber into long strips about 1/4 to 3/8 inch wide. Cut the avocado in half and sink the knife blade a bit into the pit and wriggle the knife slightly to pop the pit out. Beginning at the larger end of the avocado, slide a spoon between the skin and flesh and gently remove the flesh from each half. Cut each half lengthwise into 1/4-inch-thick slices.
Step 3
Place the wasabi powder and water in a small bowl and stir until smooth.
Step 4
Lay a sheet of nori on the bamboo sushi mat or plastic wrap and orient it so that you will be able to roll it away from you. Place half of the rice on the nori. Wet your hands to keep the rice from sticking to them and spread the rice over the nori, leaving a 2-inch border at the top spreading all the way to the bottom and extending about 1/4 inch beyond the nori on both sides. Sprinkle half of the wasabi mixture over the rice. Lay 1 row of carrot, 1 row of cucumber, and 2 rows of avocado across the center of the rice. Using the sushi mat or plastic wrap, carefully roll up the maki roll, starting from the bottom. Run your hands over the roll as you go to create a smooth, firm roll. Wet the top border of the nori with water and firmly press the edge to seal the roll. Repeat the process with the remaining ingredients. (If you are preparing these ahead of time, wrap them in plastic wrap and set aside at room temperature for up to 2 hours.)
Step 5
Trim the ragged ends from the maki roll with a serrated knife and cut each maki roll into 7 or 8 pieces.
Kitchen Vocab
Step 6
Wasabi, the spicy green paste used in sushi, is made from the root of an Asian plant and is often called “Japanese horseradish.” It can be purchased in paste or powdered form. When used in powder form, as we did here, it can be made into a paste by adding water or soy sauce.
Step 7
Nori is the paper-thin sheets of dried seaweed used to wrap sushi. Nori is available in many grocery stores and all Asian markets.
