Vegan Sushi – Maki with Shiitake, Avocado and Cucumber

Vegan Sushi – Maki with Shiitake, Avocado and Cucumber

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Over the years sushi turned out to be a basic dish for me. I eat it almost every week. And most of the times I make it myself. It’s not only cheaper than getting sushi from a sushi bar, but you can also make it just to your taste.

I like best maki sushi. Those are the rolls covered with nori, the roasted seaweed. There are great vegan nigiri sushi (those rice bites topped with another ingredient) with carrot lox or thinly sliced roasted tomato, eggplant or bell pepper. I miss the algae though with this sushi, which adds the typical sushi flavor, as I think.

To make maki sushi at home you’ll need:

– a bamboo mat
– rice – I use simple short grain rice, that I use for rice pudding
– nori
– rice vinegar, mirin, salt and sugar to flavor the rice
– filling of choice (shiitake, cucumber, avocado, bell pepper, carrot, algae salad, carrot lox)

Read the recipe below how to prepare the ingredients.

To roll sushi you’ll only need a bit of practice. But it’s not that hard, as you might think. I took lots of photos during my last sushi session and put them in here as an animated image.

This is how I roll sushi:

1. Place a sheet of nori on the bamboo mat with the shiny side down.
2. Spread the rice on 2/3 of the nori sheet and press it on. It should be 0.20 inches thick. A bowl of water helps keeping your hands wet, so that the rice won’t stick to your hands.
3. Place the desired filling in the middle of the rice. Don’t overfill!
4. Hold the filling with your fingers while you roll up the mat. Roll up until the rice edges touch.
5. Press the roll with the mat to tighten the roll. Make sure, the rice edges are touching.
6. Wet the rest of the nori sheet with water and roll up. If there are dry areas in the roll, wet them, too.
7. Let the roll rest for a couple of minutes while doing another one.
8. Take a sharp (!) knife and halve the roll in the middle. Do so two more times to get 8 equal maki.

Of course I serve the sushi with soy sauce, pickled ginger and wasabi. You’ll find all those thing in a well-sorted supermarket, but a lot cheaper at an Asian supermarket. I buy big there. Soy sauce in 1-liter bottles and sesame in 500 gram packs. Also there are many other great ingredients to get. For example: jackfruit, edamame, fresh enoki and shimeji, rice paper, lots of different noodles and much more…
And, of course, the bamboo mat, that you’ll need to make maki sushi.

So, what are you waiting for? Make your own favourite sushi. Have fun with that!

Love,

Vegan Sushi - Maki with Shiitake, Avocado and Cucumber
 
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Autor/Author:
Gang/Type: Main Dish
Ergibt/Yield: 2 Portions
Zutaten/Ingredients
For the rice:
  • 1 cup (240 ml) short grain rice
  • 2 cups water
  • 1 1/2 tbsp rice vinegar
  • 1/2 tbsp mirin
  • 1/2 tsp salt
  • 1 tsp sugar

For the shiitake filling:
  • 2 big shiitake mushrooms
  • 1 tbsp soy sauce
  • 1 tbsp mirin
  • 1 tbsp sugar

For the other filling:
  • 1/4 avocado
  • 1/4 cucumber
  • 3 tsp sesame

Also:
  • 3 sheets nori
  • wasabi
  • pickled ginger
  • soy sauce
Zubereitung/Instructions
  1. Wash the rice in a fine sieve under running water until the water stays clear. Transfer to a rice cooker, add the water and cook.
  2. Or place with the water in a pot, bring to boil and let simmer with the lid on for 10 minutes. Then turn of the stove and let well for another 10 minutes until all water is absorbed and the rice is done.

  3. While the rice is cooking, pour rice vinegar, mirin, salt and sugar in a screw top jar and shake until sugar and salt have resolved. Pour over the warm rice and fold in. Don't stir, it squashes the rice. Let cool completely.

  4. Cut off the stalks of the shiitake and slice the heads in 0.20 inch-thick slices. Pour in a pot with the other ingredients and bring to boil. Let simmer until all liquid vaporized, let cool.

  5. Peel the avocado and slice in 0.20 inch-thick slices. Also cut the cucumber in 0.20 inch-thick sticks, remove the seeds.

  6. And now it's time to roll the sushi. This is how you do it:
  7. ○ Place a sheet of nori on the bamboo mat with the shiny side down.
  8. ○ Spread the rice on 2/3 of the nori sheet and press it on. It should be 0.20 inches thick. A bowl of water helps keeping your hands wet, so that the rice won't stick to your hands.
  9. ○ Place the desired filling in the middle of the rice. Don't overfill!
  10. ○ Hold the filling with your fingers while you roll up the mat. Roll up until the rice edges touch.
  11. ○ Press the roll with the mat to tighten the roll. Make sure, the rice edges are touching.
  12. ○ Wet the rest of the nori sheet with water and roll up. If there are dry areas in the roll, wet them, too.
  13. ○ Let the roll rest for a couple of minutes while doing another one.
  14. ○ Take a sharp (!) knife and halve the roll in the middle. Do so two more times to get 8 equal maki.

  15. Arrange the makis on a plate and serve with pickled ginger, soy sauce and wasabi. Eat with chopsticks or your fingers.

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