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Stewed Vegan Maki

Stewed Vegan Maki — a sushi recipe, 11 ingredients.

Serves 3 · Sushi

contains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • ¼ cup (60 ml) finely-shredded carrot
  • ¼ cup (60 ml) thinly-julienned onion
  • ¼ cup (60 ml) finely-diced celery
  • ¼ cup (60 ml) thinly-julienned daikon radish
  • 2 tablespoons miso paste
  • 2 oz (55 g) sake
  • ½ cup (120 ml) water
  • ½ teaspoon rice vinegar
  • ½ teaspoon wasabi
  • 1½ cups (360 ml) cooked sushi rice
  • 2 sheets of nori

Steps

  1. In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
  2. Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
  3. Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
  4. Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
  5. Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0