Vegetarian Maki Sushi – three ways


Vegetarian Maki Sushi – three ways

Veggie sushi rolls - 3 ways! These recipes for homemade maki rolls each have a different vegetarian filling that will keep you coming back for more.

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  • Serves4
  • Preparation Time45 mins
  • Additional TimePlus rice cooking time
  • Cooking Time5 mins

Nutrition per serving

  • Energy45 Kcals
  • Protein1.2g
  • Carbohydrates7.4g
  • Fat1g


Ingredients

Vegetarian Maki Sushi with green beans & carrots

  • 4 green beans
  • Salt
  • 30 g carrot
  • ½ nori sheet
  • 70 g cooked sushi rice*
  • ½ tsp wasabi paste
  • 2 tsp chopped almonds
  • For Sesame Dressing:
  • 10 g peanut butter
  • 10 g water,
  • ½ tsp Kikkoman Soy Sauce
  • 1-2 drops sesame oil

Vegetarian Maki Sushi with celery

  • 1 stick of celery
  • Salt
  • ½ nori sheet
  • 70 g cooked sushi rice*
  • ½ tsp wasabi paste
  • Marinade for celery:
  • 3 tbsp Kikkoman Soy Sauce
  • 1tsp grated ginger
  • 1/2 tsp sugar

Vegetarian Maki Sushi with apple & beetroot

  • 80 g beetroot (vacuum packed)
  • 30 g apple
  • ½ nori sheet
  • 70 g cooked sushi rice*
  • ½ tsp wasabi paste
  • 3-4 mint leaves
  • For the beetroot marinade:
  • 2 tsp peanut butter
  • 2 tsp Kikkoman Soy Sauce
  • 1 tsp sugar

To serve:

Method

Makes 3 rolls = 18 pieces

Vegetarian Maki Sushi with green beans & carrots

1. Cook beans in boiling salted water for about 2 minutes and let cool.

2. Peel carrot and cut into thin strips.

3. Place ½ nori sheet on the sushi mat.

4. Spread the sushi rice on it with wet fingers.

5. Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can also be omitted).

6. Place the beans and carrot strips lengthwise along the middle of the sushi rice.

7. Mix the sesame dressing ingredients in a bowl.

8. Spread the chopped almonds over the rice and drizzle with sesame dressing.

9. Roll up with the help of the sushi mat and cut into 6 pieces of equal size.

10. Arrange with pickled ginger and wasabi paste.

Vegetarian Maki Sushi with celery

1. Cut celery into strips (about 10 cm).

2. Soak celery strips with 2 g salt in a bowl for about 10 minutes. Pat celery dry with kitchen paper.

3. For the marinade, mix Kikkoman soy sauce, ginger and sugar in a bowl and soak the celery for about 30 minutes.

4. Lightly pat the celery with kitchen paper.

5. Place ½ nori sheet on the sushi mat.

6. Spread the sushi rice on it with wet fingers.

7. Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can also be omitted).

8. Place marinated celery lengthwise along the middle of the sushi rice.

9. Roll up with the help of the sushi mat and cut into 6 equal pieces.

10. Arrange with pickled ginger and wasabi paste.

Vegetarian Maki Sushi with apple & beetroot

1. For the marinade, mix peanut butter, Kikkoman soy sauce and sugar.

2. Cut the beetroot into strips, mix with the marinade and marinate for about 20 minutes.

3. Cut the apple into strips.

4. Place ½ nori sheet on the sushi mat.

5. Spread the sushi rice on it with wet fingers.

6. Spread wasabi paste with finger lengthwise narrowly along the middle of the sushi rice (Wasabi paste can also be omitted).

7. Place 3 marinated beetroot strips, apple strips, and mint leaves lengthwise in the middle of the sushi rice.

8. Roll up with the help of the sushi mat and cut into 6 equal pieces.

9. Arrange with pickled ginger and wasabi paste.

*For sushi rice (approx. 1 kg cooked sushi rice)

1. Cook 450g sushi rice in 450ml water according to pack instructions. Then season with 100 ml Kikkoman seasoning for sushi rice or alternatively a mix of 70 ml rice vinegar, 30 g sugar and 15 g salt.

Tip: When cooking rice, use the ratio of rice: water = 1 : 1. Less water is used when preparing sushi rice than when preparing conventional rice.


Want to know how to make sushi? Check out our easy guide to making sushi


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