Vegetable Maki Sushi

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    30mins
  • Serves icon
    Serves
    8
  • Calories icon
    Calories
    400

Swap fish for spicy marinated tomatoes with this delicious vegan sushi recipe. Ensure your sriracha brand is vegan-friendly before using, or swap for your favourite hot sauce. Sushi will keep for up to 24 hours in the fridge. To make this recipe, we used toasted nori sheets, 20 cm (8”). You will also need a sushi rolling mat.

recipe updated 3 Jan. 2024

Ingredients

  • Salad tomatoes icon
    Salad tomatoes
    200 g
  • Ginger icon
    Ginger
    1 teaspoon
  • Carrot icon
    Carrot
    100 g
  • Sushi rice icon
    Sushi rice
    800 g
  • Avocado icon
    Avocado
    100 g
  • Cucumber icon
    Cucumber
    100 g
  • Sriracha sauce icon
    Sriracha sauce
    1 tablespoon
  • Light soy sauce icon
    Light soy sauce
    1 tablespoon
  • Rice vinegar icon
    Rice vinegar
    1 teaspoon
  • Rice vinegar icon
    Rice vinegar
    1 tablespoon
  • Mirin icon
    Mirin
    ½ tablespoon
  • Water icon
    Water
    as needed
  • Light soy sauce icon
    Light soy sauce
    as needed
  • Nori sheets icon
    Nori sheets
    6

Tools

  • kCook icon Small bowl
  • kCook icon Medium bowl
  • kCook icon Food processor attachment

Step preview

  1. Add the ingredients into a small bowl
  2. Mix well until combined and set aside to marinate
  3. Fit the fine grating disc (2mm), to the Food Processor attachment
  4. Grate carrots into the attachment – speed 1
  5. Transfer the carrots into a clean small bowl and set aside
  6. Remove the grating disc and fit the adjustable slicing disc, setting 1 / Thin (2mm)
  7. Slice cucumber into the attachment – speed 1
  8. Transfer the sliced cucumber into a clean, small bowl and set aside
  9. Slice avocado into the attachment – speed 1
  10. Transfer the sliced avocado into a clean, small bowl and set aside
  11. Remove the attachment from the machine
  12. Add the next ingredients into a medium bowl and stir to combine
  13. Lay a nori sheet shiny side down on a sushi mat, with the short side facing you
  14. Spread 1/6 of the rice evenly over the bottom two thirds of the nori sheet, leaving a 1cm gap at the edges
  15. Then add 1/6 of carrots and neatly arrange along the short side of the rice
  16. Repeat with 1/6 of cucumber, avocado and marinated tomato
  17. Roll the sushi up to the edge of the rice filling
  18. Moisten the top edge of the nori sheet and roll the sushi all the way to seal
  19. Repeat the same with the remaining ingredients to create six long logs of sushi
  20. Using a sharp knife, slice the logs into 2.5cm (1”) rolls
  21. Serve
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