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- Serves: Makes 5-6 maki rolls
- Preparation: 10
- Cooking: 15
- Passive: 60
- Ready: 85
A four-ingredient sushi which is a great go-to for any summer soiree – effortless and impressive!
- 1 cup sushi rice
- 1 red pepper
- 2 tablespoons vegan mayo
- sushi sheets (sushi nori)
Boil the sushi rice until tender.
Rinse the rice in cold water, allow to cool and then refrigerate for an hour. Once cooled, stir in the mayo.
Pat down a line of rice lengthways along the nori sheet about one third of the way in.
Place your filling lengthways on top of the rice all the way down the nori sheet (following the pattern of the rice).
Pat down another layer of rice on top of the filling, replicating the original line of rice.
Roll the nori sheet over the filling and rice and wrap around tightly into a roll.
Chop into sections and serve with wasabi and soy sauce.
Recipe courtesy of Roxy Shahidi
“I love this light little recipe. It’s simple, quick and delicious. You can use an endless list of veg – some of my favourites are cucumber, avocado and carrot.
I am a truly reluctant chef, I don’t really enjoy cooking or preparing food – it’s the serving and eating that excites me! So my four-ingredient sushi is a great go-to for any summer soiree – effortless and impressive.”