🛒 Ingredients
- 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
-
Cook the sushi rice: rinse well and cook with an equal amount of water for 18 minutes.
-
Season with vinegar, sugar, and salt dissolved together.
-
Cut cucumber, avocado, and carrot into long thin strips.
-
On a bamboo mat, place the nori sheet (shiny side down) and spread a thin layer of rice, leaving a 2 cm border at the top.
-
Arrange the fillings in the bottom third and roll tightly.
-
Slice each roll into 8 pieces using a very sharp knife (moisten the blade between cuts).
💡 Chef's tip
The secret to the rice: keep it warm, not hot. Never press down when spreading—gently pat with wet fingers to avoid crushing the grains.
📝 Our take
Vegetable maki is the most accessible way to learn sushi-making at home. With no raw fish involved, the margin for error is low and the result is fairly authentic. A bamboo mat is essential; without it the roll does not close properly. The rice should be at room temperature, never fridge-cold.
🍷 Wine & food pairing
Cold Japanese bancha or sencha green tea. Also pairs with junmai sake or a very cold Asahi beer.
Suggested wine: Té verde bancha o sake junmai japonés
⭐ Have you tried this recipe?
Select a rating
