🍣 Vegetable maki roll
A maki roll is sushi rice and fillings wrapped in a sheet of nori seaweed and sliced into bite-sized rounds. This version is filled with crisp cucumber and creamy avocado, so it is fully plant-based. The rice is lightly seasoned with vinegar, sugar and salt, and the rolls are eaten at room temperature, often with pickled ginger and wasabi.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 300 g sushi rice
- 3 tbsp rice vinegar, 1 tbsp sugar, 1 tsp salt
- 4 sheets nori
- 1 cucumber, cut into long strips
- 1 ripe avocado, sliced
- Pickled ginger and wasabi to serve
Method
- Rinse the rice until the water runs clear and cook it with 360 ml water.
- Dissolve the sugar and salt in the vinegar and fold it into the warm rice; let it cool.
- Lay a nori sheet on a bamboo mat, spread a thin layer of rice, leaving 2 cm free at the top.
- Lay cucumber and avocado along the bottom edge and roll up tightly with the mat.
- Slice each roll into 6–8 pieces with a wet knife.
How to make it lighter
- Spread the rice thinly — rice is the main source of calories in a roll.
- Add more cucumber and less avocado for a lighter filling.
- Serve with a cucumber salad to fill up without extra rolls.
History
Rolled sushi, or makizushi, developed in Japan during the Edo period, after nori began to be made in thin pressed sheets. Avocado fillings are a much later idea, popularised outside Japan in the second half of the 20th century.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →