Maki Sushi Rolls
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
6
- Ingredients
- 3 ⅔ cups Sushi rice
- 5 Tbsps Rice vinegar
- 1 ½ Tbsps sugar
- ½ tsp salt
- 1 ½ Avocados
- 1 smallish Zucchini
- 2 Tbsps light soy sauce
- 6 sheets nori Seaweed
- For the dip
- 1 ½ Avocados
- 1 ¼ inches freshly grated ginger
- 1 tsp Wasabi
- 1 Tbsp light soy sauce
- Teriyaki sauce (to serve)
Preparation
Kitchen utensils
1 Small knife, 1 Cutting board, 1 Large knife, 1 große Bowl, 1 dünne Rubber gloves oder Einweghandschuhe, 1 Peeler, 1 Tablespoon, 1 Pot, 1 Wooden spoon, 1 Measuring cups, 1 Skillet, 1 Mortar, 1 Citrus juicer, 1 Mixing bowl, 1 Immersion blender
Preparation steps
1.
Rinse the rice briefly under cold running water, drain and put into a pan with 600 ml water. Bring to the boil and cook gently, covered, over a low heat until the rice has absorbed the liquid. Then heat 3 tbsp rice vinegar, the sugar and salt in a small pan and stir into the rice. Halve the avocados and remove the stones and skin. Wash and halve the courgette. Cut the avocado and courgette into sticks approximately 5 cm long. Mix the remaining rice vinegar with the soy sauce and use to marinate the vegetable sticks.
2.
For the dip, halve, stone and skin the rest of the avocados. Peel the ginger and cut 6 very thin strips for the garnish. Set these strips aside and dice the rest of the ginger very finely. Put the diced ginger, avocado flesh, wasabi and soy sauce into a liquidiser and puree finely.
3.
Lay the nori sheets shiny side down on a bamboo sushi mat and spread the rice evenly on the 6 sheets. Place the vegetable sticks lengthwise down the middle of the rice. Roll the nori sheets up very firmly and cut each roll into 3 cm lengths using a sharp knife. Serve on plates with a small bowl of Teriyaki sauce and a little of the avocado and ginger dip garnished with a strip of ginger.
