
Vegetarian Maki Sushi – three ways
Method and ingredients for delicious vegetarian sushi with beans, celery, apple and beetroot.

Ingredients for 18 portion(s)
1) Vegetarian Maki Sushi with green beans & carrots
- 4 green beans
- Salt
- 30 g carrot
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
- 2 tsp chopped almonds
- 2 tsp. Kikkoman Sesame Dressing**
**Alternative for the Kikkoman Sesame Dressing: 10 g peanut butter, 10 g water, 2 g Kikkoman naturally brewed soy sauce, 1-2 drops sesame oil
2) Vegetarian Maki Sushi with celery
- 1 stick/30 g of celery
- Salt
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
Marinade for the celery:
- 30 g /3 tbsp Kikkoman naturally brewed soy sauce
- 5 g grated ginger
- 3 g sugar
3) Vegetarian Maki Sushi with apple & beetroot
- 80 g beetroot (vacuum packed / pre-cooked)
- 30 g apple
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
- 3-4 mint leaves
For the beetroot marinade:
- 2 tsp peanut butter
- 2 tsp Kikkoman naturally brewed soy sauce
- 1 tsp sugar
To serve:
- Pickled ginger, wasabi paste and Kikkoman naturally brewed soy sauce
Preparation
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.
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.
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.
*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
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.
Used products in this recipe
Ingredients for 18 portion(s)
1) Vegetarian Maki Sushi with green beans & carrots
- 4 green beans
- Salt
- 30 g carrot
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
- 2 tsp chopped almonds
- 2 tsp. Kikkoman Sesame Dressing**
**Alternative for the Kikkoman Sesame Dressing: 10 g peanut butter, 10 g water, 2 g Kikkoman naturally brewed soy sauce, 1-2 drops sesame oil
2) Vegetarian Maki Sushi with celery
- 1 stick/30 g of celery
- Salt
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
Marinade for the celery:
- 30 g /3 tbsp Kikkoman naturally brewed soy sauce
- 5 g grated ginger
- 3 g sugar
3) Vegetarian Maki Sushi with apple & beetroot
- 80 g beetroot (vacuum packed / pre-cooked)
- 30 g apple
- ½ nori sheet
- 70 g cooked sushi rice*
- ½ tsp wasabi paste
- 3-4 mint leaves
For the beetroot marinade:
- 2 tsp peanut butter
- 2 tsp Kikkoman naturally brewed soy sauce
- 1 tsp sugar
To serve:
- Pickled ginger, wasabi paste and Kikkoman naturally brewed soy sauce