Vegan Maki Sushi


Nori leaves
Brown rice

Optional fillings:
white Cabbage
Basil leafs

Soy sauce, Wasabi and pickled Ginger


Cook the brown rice in Water until soft. Let it cool off on the side for a while.

Take Japanese bamboo sushi mat and place a sheet of Nori seaweed on top. Have a small bowl of water at the side. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.


Now place the vegetables you want to combine in a line a little off center nearest to your body.

Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards.


To serve, use a sharp knife to cut off the ends, then cut 6 to 8 rolls.

Serve with Wasabi, Soy Sace and pickled Ginger

Of course you can also use the normal Sushi Rice, if you prefer

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