Vegetable sushi maki

• 300g sushi rice
• 4 sheets nori
• 4 tbsp rice vinegar
• 2 tbsp sugar
• 1 avocado
• 1 cucumber
• 1 carrot
• 100g cream cheese (optional)
• 3 tbsp soy sauce
• 1 tbsp wasabi

👨‍🍳 Step-by-step instructions

1. 1

   Cook the sushi rice: rinse thoroughly and cook with an equal amount of water for 18 minutes.

2. 2

   Season with dissolved rice vinegar, sugar, and salt.

3. 3

   Cut cucumber, avocado, and carrot into long strips.

4. 4

   On the bamboo mat, place the nori (shiny side down) and spread a thin layer of rice, leaving a 2 cm margin at the top edge.

5. 5

   Arrange the fillings on the lower third and roll tightly.

6. 6

   Slice with a very sharp knife into 8 pieces per roll (wet the knife between cuts).

💡 Chef's tip

The secret to the rice: it should be at room temperature, not hot. And never press it down when spreading; gently pat it with wet fingers.

📝 Our take

Vegetable maki is the most affordable way to learn sushi at home. With no raw fish involved, the margin for error is low and the result is quite faithful to the original. A bamboo mat is essential; without it the roll won’t close properly. Use rice at room temperature, never chilled from the fridge.

🍷 Wine & food pairing

Cold Japanese green tea such as bancha or sencha. It also pairs well with junmai sake or a very cold Asahi beer.

Suggested wine: Japanese bancha green tea or junmai sake