It’s vegan maki time!
First though, things you need to know about sushi.
The terms.
Just a few terms so you can sound like a pro.
- Sushi: Contains seasoned rice (rice vinegar and sweetener), vegetable, fish, and a seaweed wrap of some sort.
- Sashimi: Raw fish. That’s it.
- Nigiri: Rice + wasabi with a draped topping
- Maki: A cylindrical roll, usually contained in nori with one to several fillings
- Inari: A pocket of fried tofu that contains rice
On FYS I’ve made quite a few rolls and each time I’ve referred to them as sushi and while that’s technically true, I wanted to be a little more specific and share the characteristics of each roll. The ones I’ve made so far are maki rolls. Sounds fancy and delicious, am I right?
You could make a maki roll using any filling that you desire. Any. Filling. I recently made stuffing nori rolls.
Today’s rolls use 4 simple filling ingredients: steamed sweet potatoes, steamed brussels sprouts, and fresh avocado with green onion.
Other filling ideas:
- broccoli
- carrot
- asparagus
- kale
- daikon radish
- beet
- squash
Then serve each one with a small dollop of spicy sauce – it’s like you’re at your favorite sushi restaurant! Instant spicy ‘tuna’-ness.
3 Vegan Maki Rolls: Avocado Onion, Sweet Potato, and Brussels Sprouts
Ingredients
- 1/2 small sweet potato, cut into rectangle bars and steamed
- 1/2 avocado
- 1-2 green onions or chives
- 5 small brussels sprouts, steamed and halved
- 1 cup sushi rice
- 3 sheets of nori (roasted or raw)
- 2 tablespoons water for rolling
- 1 tablespoon vegan mayo
- 1 tablespoon sriracha
Instructions
- Prepare sushi rice according to package instructions and allow to cool.
- Mix vegan mayo and sriracha in a small bowl and set aside.
- Divide the rice over 3 sheets of nori placing each portion in the middle and spreading out from there. I leave about 1 inch of nori closest to me and a little bit more than an inch on the end. Press the rice down so it's even.
- Now add your fillings. I create a line of 'filling' in the middle of the rice. See first photo.
- Begin rolling the nori, keeping a firm grip, when you get to the end, dampen your fingers and blot the nori, finish rolling it up and allow the roll to sit, seam-side down for a few minutes to tightly seal.
- Cut each roll into 7 or 8 pieces and serve with tamari, wasabi, and spicy sauce.
Any rice you like could be used instead of sushi rice. I really love these rolls with brown rice.
I think avocado onion is my favorite.
And I’m digging a new way to eat brussels sprouts!
The sweet potato is so interesting mostly because it’s sweet. Reminds me of the nigiri topped with that sweet egg omelet—though I never liked that—I love the sweet potato.
What filling will you try?
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