Vegetable Maki Rolls
Makis aux légumes
40 min · Hard · 320 kcal per serving
Ingredients
For one serving.
- Sushi rice(Riz à sushi)150 g
- Nori sheets(Feuilles de nori)4
- Cucumber(Concombre)1
- Avocado(Avocat)1
- Carrot(Carotte)1
- Rice vinegar(Vinaigre de riz)2 tbsp
- Soy sauce(Sauce soja)2 tbsp
Preparation
Step by step, from pantry to plate.
Rinse the sushi rice under cold water until the water runs mostly clear, then cook it with the amount of water your rice needs until tender.
Transfer the rice to a bowl and gently mix in the rice vinegar. Let it cool until just warm, so it is easier to handle.
Peel the carrot and cut the carrot, cucumber, and avocado into long thin sticks.
Place one nori sheet on a bamboo mat or clean work surface, then spread a thin even layer of rice over the sheet, leaving a small border at the top.
Arrange a few carrot, cucumber, and avocado sticks along the lower edge of the rice, then roll the nori up tightly into a cylinder. Seal the edge with a little water.
Repeat with the remaining nori sheets and filling, then slice each roll into bite sized pieces with a sharp knife.
Serve the maki rolls with soy sauce for dipping.
Good to know
Keep a small bowl of water nearby to wet your fingers and seal the rolls more easily.
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