Vegetable Maki with Edamame
This Vegetable Maki recipe uses avocado, brown rice, cucumber, and carrot. It's the perfect pairing with steamed edamame for a complete meal. This veggie sushi roll is gluten-free, nut-free, and vegan.
Servings: 2
Calories: 360kcal
Ingredients
- 2 cups edamame frozen in the pods
- 2 nori sheets full size sheet for sushi, not the little snack pack sheets
- ½ cup cooked short grain brown rice
- ½ avocado sliced thin
- ½ cucumber julienned (like matchsticks)
- ½ carrot julienned
- 1-2 tsp sesame seeds
- 2 Tbsp reduced-sodium tamari soy sauce
- 2 tsp wasabi paste for heat
Instructions
- Start by preparing the edamame. Place frozen pods into a medium pot of boiling water. Cook for 5 to 6 minutes. Drain and set aside.
- Take two nori sheets and carefully spread ¼ cup of room temperature or slightly warmed rice across the dull side of each sheet, leaving about an inch of space at one end.
- Add the sliced avocado and julienned cucumbers, and carrots. Sprinkle sesame seeds across the open rolls.
- Take the end with more rice, and carefully yet tightly roll the sheets towards the end with the one-inch gap. When you get to the end of the roll, wet your fingertips and run them across the gap to help seal the roll closed. Using either a sushi rolling mat or a clean kitchen towel, gently press the roll so it's nice and firm.
- While holding the roll, use a sharp knife (for me, my serrated knife works best), and carefully cut it into 5 or 6 pieces.
- Prepare the wasabi paste (for heat) and soy sauce for dipping. Enjoy!
Notes
EQUIPMENT / SUPPLIES
- Knife
- Cutting board
- Measuring cup
- Medium pot (to cook frozen edamame)
Nutrition
Calories: 360kcal | Carbohydrates: 43g | Protein: 19g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 594mg | Potassium: 1174mg | Fiber: 12g | Sugar: 6g | Vitamin A: 2789IU | Vitamin C: 11mg | Calcium: 169mg | Iron: 5mg
