Vegetarian Maki Sushi – three ways
A twist on traditional Japanese maki sushi, here are some modern maki sushi rolls in 3 different ways! Each maki roll has a different vegetarian filling that will keep you coming back for more.
Ingredients
1) Vegetarian Maki Sushi with green beans & carrots
2) Vegetarian Maki Sushi with celery
Marinade for the celery:
3) Vegetarian Maki Sushi with apple & beetroot
For the beetroot marinade:
To serve:
Preparation
Step 1
1) Vegetarian Maki Sushi with green beans & carrots
- Cook beans in boiling salted water for about 2 minutes and let cool.
- Peel carrot and cut into thin strips.
- Place ½ nori sheet on the sushi mat.
- Spread the sushi rice on it with wet fingers.
- Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can also be omitted).
- Place the beans and carrot strips lengthwise along the middle of the sushi rice.
- Spread the chopped almonds over the rice and drizzle with Kikkoman Sesame Dressing**.
- Roll up with the help of the sushi mat and cut into 6 pieces of equal size.
- Arrange with pickled ginger and wasabi paste.
Step 2
2) Vegetarian Maki Sushi with celery
- Cut celery into strips (about 10 cm).
- Soak celery strips with 2 g salt in a bowl for about 10 minutes. Pat celery dry with kitchen paper.
- For the marinade, mix Kikkoman soy sauce, ginger and sugar in a bowl and soak the celery for about 30 minutes.
- Lightly pat the celery with kitchen paper.
- Place ½ nori sheet on the sushi mat.
- Spread the sushi rice on it with wet fingers.
- Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can also be omitted).
- Place marinated celery lengthwise along the middle of the sushi rice.
- Roll up with the help of the sushi mat and cut into 6 equal pieces.
- Arrange with pickled ginger and wasabi paste.
Step 3
3) Vegetarian Maki Sushi with apple & beetroot
- For the marinade, mix peanut butter, Kikkoman soy sauce and sugar.
- Cut the beetroot into strips, mix with the marinade and marinate for about 20 minutes.
- Cut the apple into strips.
- Place ½ nori sheet on the sushi mat.
- Spread the sushi rice on it with wet fingers.
- Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can also be omitted).
- Place 3 marinated beetroot strips, apple strips, and mint leaves lengthwise in the middle of the sushi rice.
- Roll up with the help of the sushi mat and cut into 6 equal pieces.
- Arrange with pickled ginger and wasabi paste.
Tip
When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.
Sushi rice (approx. 1 kg cooked sushi rice)
- 450 g (540 ml) Japanese rice
- 450 ml water
Cook rice first then season with
- 100 ml Kikkoman seasoning for sushi rice
or alternatively:
- 70 ml rice vinegar
- 30 g sugar
- 15 g salt
Recipe-ID: 941
Recipe as PDF
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