19min 4 ppl
Avocado Maki
36 minutes
4 people
Medium31–60 min or 7–12 steps
36 min · 7 steps
Medium: 31–60 min or 7–12 steps
260 kcalper person
Protein 5g
Carbs 42g
Fats 9g
About this dish
Creamy avocado and crisp cucumber rolled tight in seasoned rice and nori, finished with toasted sesame and a drizzle of vegan mayonnaise. A California roll's plant-based cousin, built without the crab.
Allergy Info
Sesame
Diet Info
Vegan
Before you start
Ready-made is fine, or make your own.
- Sushi Rice500 gstart 34 minutes aheadMake your own
Ingredients
Fresh Produce
- Avocadosliced2
- Cucumbercut into thin batons1
Dried Goods
- Ready-made sushi rice500 g
- Nori sheets4
Spices & Seasonings
- Toasted sesame seeds10 g
Oils & Condiments
- Vegan mayonnaise30 g
Utensils
- Bamboo sushi mat
- Sharp knife
- Chopping board
Method
1
Cut the cucumber into thin batons and slice the avocado.
Approx. 6 minutes
2
Lay a sheet of nori shiny-side down on a bamboo sushi mat and spread an even layer of sushi rice over it, leaving a 2cm border at the top edge.
Approx. 6 minutes
3
Flip the nori so the rice faces down onto the mat, then arrange avocado and cucumber in a line across the centre.
Approx. 6 minutes
4
Roll the mat away from you, pressing firmly to shape a tight cylinder, then remove the mat.
Approx. 5 minutes
5
Press toasted sesame seeds onto the outside of the roll.
Approx. 3 minutes
6
Repeat with the remaining nori and filling to make 4 rolls in total.
Approx. 5 minutes
7
Slice each roll into 8 pieces with a sharp, wet knife and drizzle with vegan mayonnaise to serve.
Approx. 5 minutes
