It’s sushi day! You might be wondering – why the heck would you roll sushi at home when it’s so much easier to order it at a restaurant? Because this maki sushi recipe is fun, affordable, and way more fresh than take-out sushi… but the best part is that you can get creative about what you choose to fill your rolls with. No more cucumber-only veggie sushi rolls! These maki sushi rolls are filled with savory roasted shiitake mushrooms, avocado, cucumber, and red cabbage for crunch & color. There’s also a fun dipping sauce – the carrot ginger dressing from the Rainbow Kale Salad that I posted on Monday. If you make that salad and reserve just a bit of the dressing it makes for a yummy, fresh, and unexpected sauce for these rolls.
What is Maki Sushi
Maki is simply a sushi roll with fish or veggies, and rice, rolled in seaweed.
How to Make Sushi Rice
While white rice is traditional, I opt for healthier short grain brown rice which works great. Here’s how to make it:
Here’s how we roll:
Step #1 is to not stress out. Your rolls don’t have to be perfect. The first one might even fall apart, but even if it does you’ll pick up the pieces, smush them together and (hopefully!) enjoy eating it anyway. The second one will be better, and the third will be a breeze.
These are best enjoyed just after they’re rolled, but the dipping sauce and mushrooms can be made in advance to speed up the process. If you want to make this in advance (i.e. for lunch the next day) store whole, uncut rolls wrapped up in the fridge. This keeps the rice from drying out after the pieces are cut. Slice as you’re ready to eat.
If you’re not a fan of mushrooms, give this Avocado & Mango Brown Rice Sushi option a try. Happy rolling! For more snacks and appetizer ideas, check out this post!
