If you like to cook and love Japanese food, you might have thought about making your own vegetable maki at home. From this recipe you will be able to do it!
Making sushi at home might seem complicated, but it’s actually easier than you think. Although it takes years for sushi masters in Japan to become experts, we encourage you to give it a try yourself and taste this delicious hand-made delicacy.
If you want to learn how to make delicious vegetarian sushi, all you need is to learn the technique of making nori seaweed roll and follow some useful tips. This preparation may seem delicate, but with our guide you will be able to master it easily. Enjoy this tasty dish in the comfort of your home!
You will need some elements like a mandolin, a ceramic knife, the shamoki or spoon to stir the rice, the bamboo mat and the ceramic grater. Or use similar items available in your kitchen.
Our proposal includes 4 filling options so you can enjoy a greater variety and find inspiration in creative combinations. Among them, we offer 3 vegan options and one with egg to adapt to different food preferences.
1. Marinated Tofu and Radishes with Fresh Spinach
2. Mango, cucumber and red pepper
3. Tortilla, asparagus and celery
4. AvocadoSundried Tomatoes and Portobello Mushrooms
utensils
- Wooden board
- Do
- airtight container
- medium pot
- juicer
- kitchen spoon
- measuring spoons
- sushi set
- small glass bowl
Ingredients for the maki
For the sushi rice:
- 1 and ½ cup brown rice
- 2 and ¼ cups of water
- 3 tablespoons rice vinegar
- 2 tablespoons rice molasses
- 1 and ½ teaspoon of salt
Fillings 1:
- 4 marinated tofu sticks*
- ¼ cup chopped radishes
- 8 fresh spinach leaves
Option 2:
- 5 walking sticks
- 5 cucumber sticks
- 5 sticks of red pepper
stuffed 3:
- 1 egg for french omelette
- 2 asparagus ironed
- ¼ cup alfalfa sprouts or sliced celery
Option 4:
- 6 avocado sticks
- 2 sun-dried tomatoes, sliced
- 3 sliced and grilled portobello mushrooms
Assemble the maki:
- 4 sheets of nori seaweed for sushi
- mustard – optional
- umeboshi paste – optional
- sesame seeds or black sesame seeds
- tamari in a bowl, for serving
- wasabi to serve
- pickled ginger to serve
Making the maki step by step
- To prepare the tofu, it is advisable to do it the night before. You can cut it into sticks and marinate it with the ingredients of your choice. Be sure to place all items in a sealed container and let sit overnight in the refrigerator. This way, the tofu will absorb the flavors better and will be ready to eat the next day.
- To obtain excellent quality cooked rice, it is recommended to soak it in plenty of water for at least two hours. After that time, it is important to drain and clean it well under the tap using a fine sieve. It must be rubbed with your hands to remove as much gum as possible. To cook brown rice, you will need a pot. Add one and a half cups of water and one teaspoon of salt to the pan. Cook over low heat with the pan covered. Cooking time will be approximately 35 minutes from the time the water starts to boil, but it may vary depending on the type of brown rice chosen.
- After cooking the ingredients, open the lid of the preparation and add the molasses and vinegar. Be sure to mix them well, then let sit uncovered until the temperature of the whole is at room level.
- If the seaweed you have is not ready to be used in sushi, one option is to lightly toast it on the rough side, right on top of a skillet. This will help improve its flavor and texture before adding it to your sushi roll.
- To prepare this recipe, it is necessary to cut all the vegetables in the form of sticks. In addition, you should prepare a French omelette and then cook the asparagus and mushrooms on the griddle.
- It is important to organize everything correctly. In this way, you will have everything at your fingertips and you will be able to work efficiently. Also, make sure you have a bowl of clean, fresh water on hand for any needs that may arise during preparation.
- To prepare a sushi roll using a bamboo mat, follow these steps. First, place the mat on the counter. Then place the seaweed on the mat with the rough side up. Then evenly distribute the rice over the seaweed with your hands. Remember to leave a space without rice on both the top and bottom of the seaweed, but not the sides. To give the rice an extra touch of flavor, you can season it with mustard, umeboshi paste or sesame seeds. These ingredients will add different flavors and textures to your dish.
- When making makis, it’s important to line up all the stuffing ingredients on top of the rice. Then you must roll the maki making sure the ingredients are sealed and finishing by turning it over on itself. Before closing it, it is advisable to moisten the seaweed at the bottom with a little water. Then, screwing should be finished and reserved for later use. It is important to follow this same method when preparing all other rolls.
- To finish, cut the makis into 8 slices using a chef’s knife with the wet side. Serve the slices on a flat plate alongside a small bowl of tamari, a dollop of wasabi and a dollop of pickled ginger. This will allow your guests to fully enjoy the sushi.
GRADES
* For the marinade, we used some tamari, sesame oil, rice vinegar, mustard, grated ginger and water to cover the tofu.
With information from: https://www.conasi.eu/
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