VEGETARIAN MAKI RECIPE

INGREDIENTS

INGREDIENTS

• 50 g sushi rice 
• 1 tbsp rice vinegar 
• 1 tsp brown sugar 
• 1/2 small cucumber 
• 1/2 lawyer 
• 1 nori leaf (seaweed)

Préparation

Préparation

Prep: 30 minutes
Cook: 12 minutes

1. Pour the rice into a colander and rinse under the tap until the water is clear.  
2. Pour the rice into a saucepan with 50 g of salted water and cover. 
3. Cook until boiling, mix and lower the heat to a minimum. 
4. Cook the rice for 10 minutes and turn off the heat.  
5. Mix quickly and leave covered for another 10 minutes.  
6. Pour the rice into a small bowl and mix with a fork.  
7. When it is cooler, pour the vinegar and sugar mixture and mix.  
8. Leave for 30 minutes in the fridge. 
9. Cut the cucumber and avocado into sticks.  
10. Place the nori sheet on some cling film or on a bamboo mat.  
11. Spread the sushi rice evenly over 2/3 of the nori seaweed leaf.  
12. Place the cucumber and avocado sticks on the length of 2 cm wide strip.  
13. Roll the nori leaf, holding it tightly between your fingers.  
14. Remove the bamboo mat or cling film as you roll up the maki.
15. Cut it into 4 to 6 portions and place them in your Qwetch Lunch Box.  

TOP TIP

TOP TIP

With this recipe, you can explore different flavours by replacing cucumber and avocado with other seasonal vegetables of your choice. Get creative and make green apple/kiwi/avocado makis, spready cheese/mint/cucumber, coriander/carrot, etc.

Discover all our Lunch Boxes here.