Maki Rolls with Pickled Ginger

Hand-rolled nori sheets filled with seasoned rice, tuna, cucumber, and avocado, served alongside homemade quick-pickled ginger.

Cook Time

5 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

3
tbsp

Caster Sugar

CondimentsSauces

2
tbsp

White Wine Vinegar

1
tbsp

Rice Wine Vinegar

for brushing, or white wine vinegar

Fruits

0.5
piece

Avocado

sliced lengthways

GrainsCereals

100
g

Sticky Rice

cooked, or Japanese sushi rice

Seafood

85
g

Tuna Steak

sliced into thin strips

Vegetables

2.5
cm

Root Ginger

peeled and thinly sliced on a mandoline

1
sheet

Nori

Japanese dried seaweed

5
sticks

Cucumber

Steps

Dissolve sugar in vinegar over gentle heat, add ginger, and cool for five minutes.
Place nori on a mat and spread rice over two-thirds, leaving a 1cm border.
Layer tuna, cucumber, and avocado lengthways across the rice.
Brush the border with vinegar and roll the nori tightly using the bamboo mat.
Slice the roll into rounds and serve with the prepared pickled ginger.