Vegetarian Maki Sushi Roll By Chef Sanjib

sushi rice

🥗Healthier: quinoa

💰Cheaper: short-grain rice

Quinoa is a healthier grain option, while short-grain rice is more affordable.

nori sheets

💰Cheaper: rice paper

Rice paper is a cheaper alternative for wrapping.

wasabi

💰Cheaper: horseradish

Horseradish provides a similar kick at a lower cost.

soy sauce

🥗Healthier: tamari

Tamari is a gluten-free option for soy sauce.

Start with Japanese short grain sushi rice, which is starchy and gives a nice crunch when cooked.

Add 100 grams of cooked sushi rice to a bowl.

Pour in 20 ml of sushi vinegar and mix lightly.

Prepare a bowl of water to dip your hands to prevent the rice from sticking.

Place a nori sheet on a clean surface, ensuring it's kept in a Ziploc pouch to avoid sogginess.

Take a handful of sushi rice, press it gently onto the nori, leaving space at the top.

Add a little wasabi, then layer with lettuce, asparagus, celery, pickled sweet mango, and cream cheese.

Roll the sushi tightly from the bottom up.

Use a sharp sushi knife dipped in water to cut the roll into pieces.

Garnish with shredded carrots, spring onion, and thinly sliced beetroot.

Serve with pickled ginger, wasabi, and light soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens