Veggie maki rolls


  • 8 sheets of maki nori
  • Sesame seeds toasted in a frying pan
  • 2 avocados
  • 1 cucumber
  • 2-3 teaspoons of sushi vinegar
  • Some peanuts
  • Dried chilli pepper, in flakes
  • Rice


  • Wash the rice with water then place it in a rice cooker or pot.
  • Add twice the volume of rice in water and then heat.
  • Cut the avocados in two, remove the stone then cut the two slices in half again to easily extract the fleshy part of the vegetable.
  • Peel and cut the cucumbers into the finest strips you can manage.
  • Cut/mix the peanuts into small chunks.
  • Once the rice has cooked and has become slightly sticky, add 3 tablespoons of vinegar, one and a half of sugar and a teaspoon of salt.
  • Roll out a sushi rolling mat and then place the first sheet of nori on the closest edge. The upward-facing side should be the one which is the most textured.
  • Lightly wet the area of the nori where you’re going to place the rice, then spread the rice out, starting at the edge of the nori.
  • Once the rice is evenly spread, add the ingredients.
  • Lightly wet the opposite side of the nori – particularly the edge – then roll immediately.
  • Roll tightly pressing firmly. Next push the the edges towards the inside and press firmly to pack down the roll.
  • Repeat the above as many times as you’d like.
  • Using a clean, sharp and slightly wet knife, cut the roll into two and place the two ends side by side.
  • Cut into slices using swift, saw-like movements, without pressing the roll.

You will like also