Recipe: Veggie Maki Sushi

June 10, 2015 12:47 am Last Updated: June 10, 2015 12:47 am

A vegetarian option for all those who don’t eat seafood but who love rolls. Take a bite of this Japanese dish with years and years of culture behind it. This multi-textured and multi-flavoured roll is waiting to conquer your palate.

Courtesy of Andrea Zagatti


  • 300g black rice
  • 80ml rice vinegar
  • 20g sugar
  • 10g salt
  • 1x avocado
  • 1x mango
  • 4 nori sheets
  • 1 red pepper, thin julienne
  • 2 asparagus, thin julienne
  • ½ cucumber, julienne
  • 2 spring onion, thin julienne
  • Japanese soy sauce
  • Pickled ginger
  • Wasabi
  • Sushi mat


First wash the rice by placing in a large bowl of water and gently rubbing it together. You will need a few changes of water until it runs clear and is ready to go.

Add the black rice with an equal volume of water to a large saucepan.

Bring to the boil, then reduce the heat and cook for 10 minutes with the lid on. Leave to rest for 10 minutes.

Meanwhile make the sushi vinegar by heating the vinegar, sugar and salt until all melted together. Leave to cool.

Spread the rice out on a ceramic baking tray, drizzle with the vinegar and then gently mix it in using a spatula while fanning the rice with some cardboard so that it cools to room temperature.

For the Uramaki, spread the rice on the nori sheet with a ½cm smoothed out layer of sushi rice. Flip it over so the nori is now facing up. Put your filling(avocado, mango, red pepper, asparagus, cucumber, spring onion) in the middle of the nori and roll it up tightly and then roll it back and forth like a rolling pin to round it out.

Thinly slice the rolls using the thinnest, lightest, sharpest knife you have (a filleting knife is good) into either 6 or 8 pieces depending on your preference.

Serve at room temperature with pickled ginger and wasabi at a side.


Andrea Zagatti is Founder of Zagatti Gourmet Experience, offering diners personal chef experiences and cooking lessons in their homes.