About this recipe:These vegetarian maki rolls are easy to make, and you can add either crabmeat or smoked salmon if you prefer. Serve with soy sauce and wasabi!
150g sushi rice
3 tablespoons rice vinegar
1 pinch salt
4 sheets nori (dried seaweed)
1/2 cucumber, julienned
1 avocado - peeled, stone removed and sliced
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Method Prep:35min › Cook:25min › Ready in:1hr
Combine the water and rice in a saucepan and bring to the boil. Cover, reduce heat to low and simmer for 20 minutes, or until rice is tender and water has been absorbed. Remove from the heat and stir in the vinegar and a pinch of salt. Set aside to cool.
Cover a bamboo sushi mat with cling film to keep the rice from sticking. Place a sheet of seaweed over the cling film. Use your hands to spread the rice evenly onto the sheet, leaving about 1cm of seaweed empty at the bottom. Arrange cucumber and avocado across the centre of the rice. Lift the mat and roll over the vegetables once and press down. Unroll, then roll again towards the exposed end of the seaweed sheet to make a long roll. You may moisten with a little water to help seal. Set aside and continue with remaining nori sheets, rice and fillings.
Use a sharp wet knife to slice the rolls into 5 or 6 slices. Serve cut side up with your favourite sushi condiments.