Maki Garden Rolls
Maki Garden Rolls takes about 45 minutes from beginning to end. For $3.15 per serving, you get a side dish that serves 3. One portion of this dish contains roughly 10g of protein, 2g of fat, and a total of 443 calories. Plenty of people made this recipe, and 165 would say it hit the spot. It is brought to you by Vegetarian Times. Head to the store and pick up rice vinegar, green beans, short grain rice, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Overall, this recipe earns a super spoonacular score of 94%. Similar recipes are Teriyaki-Mussel Maki Rolls, DESSERT MAKI – CHOCOLATE ROLLS, and Garden Rolls.
Servings: 3
Ingredients:
1 small carrot, cut into matchsticks
¾ tsp. coarse salt
1 cup daikon radish sprouts
12 green beans, trimmed
3 Tbs. low-sodium soy sauce
1 Tbs. mirin
3 sheets nori seaweed
2 ½ Tbs. rice vinegar
1 Tbs. sake.jpg)
3 tsp. toasted sesame seeds
10 shiitake mushroom caps
1 ½ cups short-grain white rice
1 ½ tsp. sugar
⅔ cup low-sodium vegetable broth
Equipment:
sauce pan
whisk
bowl
wooden spoon
frying pan
slotted spoon
Cooking instruction summary:
1. To make Sushi Rice: Rinse rice under cold water. Bring rice, 1⅔ cups water, and sake to a boil in saucepan. Reduce heat to low, cover, and simmer 10 minutes. Let rest 10 minutes off heat.2. Whisk together vinegar, sugar, and salt in bowl. Transfer rice to large bowl, and drizzle half of vinegar mixture over rice, while cutting through it with wooden spoon. Continue adding until all vinegar is absorbed. Cover with damp cloth, and cool.3. To make Filling: Bring broth, soy sauce, and mirin to a boil in skillet. Add green beans and carrot, cover, and simmer 6 minutes. Transfer to plate with slotted spoon. Add mushrooms to remaining liquid, and bring to a simmer. Cover, and simmer 4 minutes, turning once. Cool, and cut into thin strips.4. Place 1 nori sheet shiny-side down on sushi mat. Spread one-third Sushi Rice over nori, leaving 1-inch border at top edge. Sprinkle with 1 tsp. sesame seeds. Arrange green beans, carrot, mushrooms, and sprouts in order below center line of rice. Dampen top edge of nori with water; roll up from bottom. Seal with top edge. Repeat with remaining nori, rice, sesame seeds, and vegetables. Cut each roll into 8 slices.
Step by step:
1. To make Sushi Rice: Rinse rice under cold water. Bring rice, 1⅔ cups water, and sake to a boil in saucepan. Reduce heat to low, cover, and simmer 10 minutes.
2. Let rest 10 minutes off heat.
3. Whisk together vinegar, sugar, and salt in bowl.
4. Transfer rice to large bowl, and drizzle half of vinegar mixture over rice, while cutting through it with wooden spoon. Continue adding until all vinegar is absorbed. Cover with damp cloth, and cool.
5. To make Filling: Bring broth, soy sauce, and mirin to a boil in skillet.
6. Add green beans and carrot, cover, and simmer 6 minutes.
7. Transfer to plate with slotted spoon.
8. Add mushrooms to remaining liquid, and bring to a simmer. Cover, and simmer 4 minutes, turning once. Cool, and cut into thin strips.
9. Place 1 nori sheet shiny-side down on sushi mat.
10. Spread one-third Sushi Rice over nori, leaving 1-inch border at top edge. Sprinkle with 1 tsp. sesame seeds. Arrange green beans, carrot, mushrooms, and sprouts in order below center line of rice. Dampen top edge of nori with water; roll up from bottom. Seal with top edge. Repeat with remaining nori, rice, sesame seeds, and vegetables.
11. Cut each roll into 8 slices.
Nutrition Information:
covered percent of daily need
