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🍽️ Maki Sushi with Ginger-Avocado Dip

385 kcal · 30 min · 4 servings

Ingredients

• 600 g Sushi rice (glutinous rice from the Asian market)
• 5 tbsp rice vinegar
• 1.5 tbsp sugar
• 0.5 tsp salt
• 1.5 avocados
• 1 smaller zucchini
• 2 tbsp light soy sauce
• 6 nori seaweed sheets
• 1.5 avocados
• 3 cm ginger
• 1 tsp wasabi
• 1 tbsp light soy sauce
• Teriyaki sauce (for serving)

Instructions

1. 1. Rinse the rice under cold, running water and let it drain briefly.
2. 2. Place the rice in a pot and add 600 ml of water.
3. 3. Bring everything to a boil and cook the rice on low heat with the lid on.
4. 4. Warm up 3 tablespoons of rice vinegar, sugar, and salt in a small saucepan.
5. 5. Stir the vinegar mixture into the cooked rice.
6. 6. Halve the avocados, remove the pits, and peel them.
7. 7. Wash the zucchini and cut it into sticks about 5 cm long.
8. 8. Mix the remaining rice vinegar with soy sauce and marinate the vegetables in it.
9. 9. Halve the remaining avocados, remove the pits, and peel them.
10. 10. Peel the ginger and cut 6 thin strips for garnish and set them aside.
11. 11. Dice the remaining ginger into very fine cubes.
12. 12. Place the ginger cubes, avocado flesh, wasabi, and soy sauce into a blender.
13. 13. Blend the mixture into a smooth sauce.
14. 14. Place the nori sheets shiny side down on a bamboo mat.
15. 15. Distribute the rice evenly over the 6 nori sheets.
16. 16. Place the vegetable sticks close together in the center of the sheets.
17. 17. Roll up the nori sheets tightly with the filling.
18. 18. Cut each roll into pieces about 3 cm wide using a sharp knife.
19. 19. Arrange the sushi pieces on plates with the dip.
20. 20. Garnish with the ginger strips and serve with teriyaki sauce.

Nutrition per serving

• kcal: 385
• Protein: 6 g · Fett/Fat: 12 g · Carbs: 62 g