Home » 3 Vegan Maki Rolls: Avocado Onion, Sweet Potato, and Brussels Sprouts

3 Vegan Maki Rolls: Avocado Onion, Sweet Potato, and Brussels Sprouts

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3 Vegan Maki Rolls | Feed Your SkullIt’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?

'Stuffing' Nori Rolls | Feed Your SkullYou could make a maki roll using any filling that you desire. Any. Filling. I recently made stuffing nori rolls.

3 Vegan Maki Rolls | Feed Your SkullToday’s rolls use 4 simple filling ingredients: steamed sweet potatoes, steamed brussels sprouts, and fresh avocado with green onion.

3 Vegan Maki Rolls | Feed Your SkullOther filling ideas:

  • broccoli
  • carrot
  • asparagus
  • kale
  • daikon radish
  • beet
  • squash

3 Vegan Maki Rolls | Feed Your SkullThen 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
    • Spicy Sauce
    • 1 tablespoon vegan mayo
    • 1 tablespoon sriracha

    Instructions

    1. Prepare sushi rice according to package instructions and allow to cool.
    2. Mix vegan mayo and sriracha in a small bowl and set aside.
    3. 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.
    4. Now add your fillings. I create a line of 'filling' in the middle of the rice. See first photo.
    5. 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.
    6. Cut each roll into 7 or 8 pieces and serve with tamari, wasabi, and spicy sauce.
    https://feedyourskull.com/2013/11/18/3-vegan-maki-rolls-avocado-onion-sweet-potato-brussels-sprouts/

    Any rice you like could be used instead of sushi rice. I really love these rolls with brown rice.

    3 Vegan Maki Rolls | Feed Your SkullI think avocado onion is my favorite.

    3 Vegan Maki Rolls | Feed Your SkullAnd I’m digging a new way to eat brussels sprouts!

    3 Vegan Maki Rolls | Feed Your SkullThe 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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