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Vegetable Maki

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 6 servings (serving size: 5 maki pieces and 1 tablespoon sauce)
These maki (rice rolled in nori) are easy to prepare once you master the rolling technique. Most Japanese markets sell bamboo rolling mats.

Ingredients

  • 5 cups Basic Japanese White Rice
  • 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

Nutrition 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

How to Make It

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

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

  3. 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.