Maki Sushi Recipe
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Love and Lemons · by Jeanine Donofrio, Phoebe Moore★ 5.0 (5)

Maki Sushi Recipe

NUTRITION · PER SERVING80M COOK
CAL 41%·PRO 27%
CARBS 103G50% OF CAL
16G FIBER71G OTHER16G TOTAL SUGAR
FAT 48G52% OF CAL
6G SAT41G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetable maki sushi rolls with brown rice, avocado, cucumber, carrot, and cabbage wrapped in nori. Fresh and customizable, fun to make at home.

mainjapanesedairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 6 ounces shiitake mushrooms
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon tamari
  • ½ cup chopped roasted carrots (about ¾ cup raw carrots)
  • ⅓ to ½ cup water
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced ginger
  • ¼ teaspoon sea salt
  • 1 cup short grain brown rice (rinsed well)
  • 2 cups water*
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon cane sugar
  • 1 teaspoon sea salt
  • 3 nori sheets
  • 1 cup thinly sliced red cabbage
  • 3 long thin strips of cucumber
  • ½ avocado (sliced into strips)
  • Sesame seeds (for sprinkling)
  • Tamari (for serving)
  • Pickled ginger (optional, for serving)
PREP
60M
SODIUM
567MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.