vegan maki


  • 1 tbsp of seasoned rice vinegar or lemon juice
  • 1 avocado, boneless, peeled and thinly sliced
  • 4 nori leaves, cut in half cross
  • 3 cups cooked and chilled sushi rice
  • ¼ cup of toasted black and white sesame seeds
  • 1 English cucumber, cut into sticks
  • ½ tza of grated carrot
  • Pickled ginger
  • Wasabi
  • Soy sauce


Sprinkle the vinegar over the avocado to prevent it from turning black.

Place a bamboo mat on a flat work surface, with a good piece of plastic wrap on it. mat.

Place half a sheet of nori seaweed, shiny side down, on the plastic-covered mat.

Dip your fingers with water and spread about 3/4 of the cup of rice evenly over the nori, leaving 1 1/2-inches of the edge of the nori seaweed uncovered.

Press and spread the rice firmly and smoothly, moistening your hands again if necessary to avoid let it stick Sprinkle the rice with 1/2 tablespoon of sesame seeds.

Place a second piece of plastic wrap over the rice. Slide the bamboo mat under the bottom plastic wrap and place it on top of the plastic wrap. Carefully flip both so that the rice side is down, with the mat underneath.

Remove plastic wrap from top. Line up a few avocado-cucumber sticks down the center of the nori sheet, letting it overhang the sides of the rice. Then top the avocado and cucumber with an even row of carrot.

Grab the edge of the bamboo mat closest to you, holding the fillings in place with your fingers, and roll into a cylinder tight.

When you reach the raw edge of the nori, lightly moisten the nori seaweed with your fingers. Then continue rolling so it is sealed. The nori should adhere to itself when the roll is complete.

Remove the plastic wrap and set the roll aside, covering it with a damp cloth while you work to make the rest.

Repeat process until all rice has been used.

Cut each roll in half, then in half again, then in half again, so each roll equals 8 pieces.

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