Maki Sushi Lunch

A slice of maki sushi on a bed of arugula microgreens.

I think we all deserve a little up-leveling when it comes to lunch while we’re staying inside. How about a little maki sushi lunch? It’s so easy - plus, it feels special, it can be vegan or pescatarian, and it’s really freaking good (and good for you).

Here’s what you need to make your own maki sushi:

Rice (sushi rice, sweet brown rice, brown rice, arborio rice. Pretty much any rice, room temperature or straight from the fridge will work)
Nori seaweed (flat wide seaweed papers) - collard greens or kale work, too.
Some veggies (see next section)
A sushi mat (but you can make this work if you don’t have one)

Things to roll in your wrapper

carrots - peel them, slice thinly or shred them
cucumbers - make wide slices and then cut those into long squares
microgreens
sprouts
avocado slices
sesame seeds
shredded kale or spinach leaves

What to mix up for a little maki sushi dip (just make enough for dipping, a couple of tablespoons worth)

coconut aminos (many times I only use coconut aminos for dipping) OR
wheat-free tamari
a little rice vinegar
wasabi if you have some on hand

A little guidance on rolling your own maki sushi

1. Prepare your little sauce and set aside. Set fresh vegetables next to your work surface, lay out a bamboo sushi mat (or wing it without) and set a small bowl of cool water nearby. Place the sushi mat on your work surface with the slats running horizontally and the strings furthest away from you. Place a sheet of nori horizontally on bamboo sushi mat, shiny side down, lining up with the edge of the sushi mat closest to you. Dampen your fingers with water and press a thin layer - approximately 1/2 cup - of rice across 2/3 of nori sheet starting at the edge nearest you and spreading fully out to side edges, but leaving 1/3 of the nori without rice across the top edge.  Place 2 strips of avocado, 4 strips of carrot and some microgreens or sprouts (or shredded greens) across the middle, and sprinkle with a teaspoon of sesame seeds.  

2. Roll the sushi roll away from you, folding in the bottom edge of the nori sheet with bamboo mat up and over the filling. Gently fold over and tuck the mat with the nori and filling until the mat edge makes a complete roll. Give the roll a little squeeze and then pull back the bamboo mat to continue rolling the nori. Moisten 1/2 inch of far side of the nori sheet by dipping your fingers with water and close the roll. Transfer roll, seam side down, to a cutting board. Make another roll or two in the same way. Leave whole as a hand roll, or cut into maki sushi bites by cutting crosswise with a sharp knife.