For the vegetable maki, wash the rice well and soak in cold water for at least one hour.
Bring the rice to the boil in 300 ml of water and continue to simmer on low for 10 minutes. Then pour into a bowl and let cool.
Boil vinegar with sugar and salt once, then immediately stir into the rice.
Peel the vegetables and cut them into long strips. If using root vegetables, cook the vegetables to al dente beforehand.
Moisten a nori sheet and place it on a bamboo roll. Spread some rice on it. Center the vegetables and then roll up the maki tightly.
Cut the vegetable maki into slices about 2.5-3 cm thick with a sharp knife, dress with soy sauce, wasabi paste (to taste) and chopsticks and serve immediately.
Here you can find a step by step video instruction for the preparation of Maki.
Preparation Tip:
The vegetable maki look best with different colored vegetables.
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