Vegetable Maki

Vegetable Maki
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon low-sodium soy sauce
  • ½ teaspoon kosher salt
  • ½ cup finely chopped carrot
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon mirin (sweet rice wine)
  • 6 tablespoons Ponzu Sauce
  • 2 tablespoons sesame seeds, toasted
  • + 15 more ingredients
    • 1 tablespoon mirin (sweet rice wine)
    • 2 tablespoons rice vinegar
    • ½ teaspoon kosher salt
    • 2 tablespoons rice vinegar
    • 6 nori (seaweed) sheets
    • 1 cup finely chopped fresh shiitake mushrooms (about 2 1/2 ounces)
    • 2 teaspoons sugar
    • 1 cup finely chopped fresh shiitake mushrooms (about 2 1/2 ounces)
    • 5 cups Basic Japanese White Rice
    • 2 tablespoons sesame seeds, toasted
    • 6 tablespoons Ponzu Sauce
    • 2 teaspoons sugar
    • ½ cup finely chopped carrot
    • 5 cups Basic Japanese White Rice
    • 6 nori (seaweed) sheets

Place Basic Japanese White Rice in a bowl. Combine vinegar, sugar, and salt; sprinkle over rice, tossing gently with a wooden spoon. Combine shiitake mushrooms and the next 4 ingredients (through mirin) in a small bowl; set aside. Cut off top quarter of each nori sheet along short end. Place 1 no...

View full recipe at My Recipes

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