Stovetop, Pot (small), Peeler
Cook the rice according to the package instructions.
Wash the cucumber. Then cut it into thin 3-inch long strips.
If not using grated carrots, wash & peel the carrot. Then cut it into thin 3-inch long strips, using a knife or vegetable peeler.
In a small bowl, combine the peanut butter & 0.5 tbsp of soy sauce (per serving). Add a splash of warm water to thin the mixture. Stir together.
Once the rice is cooked, gently mix it together with the rice vinegar & a pinch of salt. Cool the rice in the refrigerator for at least 30 min. Then it's time to make your maki!
Place a nori sheet on a bamboo sushi mat (or plastic wrap). Keep a small bowl of water nearby. Use your fingers to spread a layer of rice over the nori, covering all but the top third. Dip your fingers in the bowl of water if the rice sticks to your hands.
Smear a line of peanut butter-soy sauce along the middle of the rice. Then arrange the cucumber & carrot over the sauce. Add a little bit of water to the top edge of the seaweed, so it sticks closed after rolling.
Starting at the bottom, tightly roll up the maki towards the top edge. Be sure it's rolled very tightly! Then press the fold closed at the top. Continue making the rest of your maki rolls.
Cover the maki with plastic wrap & refrigerate for 15-30 min. Then use a sharp knife to slice them into sushi pieces.
Serve with the rest of the soy sauce & enjoy!
Average estimated amount for one serving
On average, one serving of the recipe "Veggie Maki Rolls" contains 605 Energy, 24 g of Fat, 77 g of Carbohydrates, 20 g of Protein, 6 g of Fiber.
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