Vegetable Maki

Vegetable Maki Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
These maki (rice rolled in nori) are easy to prepare once you master the rolling technique. Most Japanese markets sell bamboo rolling mats.

Yield:

6 servings (serving size: 5 maki pieces and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 254
Caloriesfromfat 6 %
Fat 1.7 g
Satfat 0.1 g
Monofat 0.1 g
Polyfat 0.1 g
Protein 5.2 g
Carbohydrate 51.4 g
Fiber 2.1 g
Cholesterol 0.0 mg
Iron 2.8 mg
Sodium 522 mg
Calcium 9 mg

Ingredients

2 tablespoons rice vinegar
2 teaspoons sugar
1/2 teaspoon kosher salt
1 cup finely chopped fresh shiitake mushrooms (about 2 1/2 ounces)
1/2 cup finely chopped carrot
2 tablespoons sesame seeds, toasted
1 tablespoon low-sodium soy sauce
1 tablespoon mirin (sweet rice wine)
6 nori (seaweed) sheets
6 tablespoons Ponzu Sauce

Preparation

Place Basic Japanese White Rice in a bowl. Combine vinegar, sugar, and salt; sprinkle over rice, tossing gently with a wooden spoon.

Combine shiitake mushrooms and the next 4 ingredients (through mirin) in a small bowl; set aside.

Cut off top quarter of each nori sheet along short end. Place 1 nori sheet, shiny side down, on a sushi mat covered with plastic wrap, with the long end toward you. Pat about 3/4 cup rice mixture evenly over nori with moist hands, leaving a 1-inch border on 1 long end of nori. Sprinkle about 3 tablespoons mushroom mixture over rice. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Let rest, seam side down, 5 minutes. Slice about 1/2-inch from each end of roll; discard trimmings. Slice roll crosswise into 5 pieces. Repeat procedure with remaining nori, rice, and mushroom mixture. Serve with Ponzu Sauce.

Note:

Victoria Riccardi,

Cooking Light

April 2007
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