Ready in 1 hour | 64 maki
In the kitchen, there are no limits to your imagination! Have fun recreating these colorful vegan rainbow maki. Tasty and impressive, they'll add a touch of healthy positivity to your table.
Ingredients
For the rice
- 500g of Arnaboldi sushi rice
- 80 ml of Arnaboldi Sushi vinegar
- 15 g of salt
- 25 g of sugar
- 120 ml of water
- 50 ml of Arnaboldi Sushi vinegar
For the rolls
- 8 sheets of Arnaboldi Sushi Mame Nori
- 70g unsalted peanuts, shelled and chopped
- 200 g of carrots
- 200 g of cucumbers
- 300 g of avocado
To accompany
- qb Sushi Ginger Arnaboldi
- Arnaboldi soy sauce to taste
- qb Wasabi Arnaboldi
Preparation
First, rinse the Arnaboldi sushi rice thoroughly in cold water to remove any impurities. You'll need to change the water until it runs clear.
Continue cooking the rice: place it in a pot with 625 ml of water, cover, and bring to a boil. Reduce the heat to low and cook for 15 minutes until the water is completely absorbed.
Now prepare the rice vinegar mixture: Pour the Arnaboldi sushi vinegar and salt into a small saucepan. Heat over medium-low heat to dissolve the salt, then continue to cook until boiling. Add the sugar, stir, and turn off the heat.
Season the rice with the mixture, stirring gently until it appears glossy and well-combined. Let it cool until it reaches 35°C. Then, cover the rice with a damp cloth to maintain the rice's temperature while you prepare the rolls.
Slice the vegetables into thin sticks, the avocado into strips and roughly chop the peanuts with a knife.
Prepare the acidulated water: In a container, combine the water and Arnaboldi sushi vinegar . This will prevent the rice from sticking to your hands while you roll it out, and will speed up the process.
Cover the bamboo mat with cling film, place a sheet of Arnaboldi mame nori on the bottom of the mat, leaving about 1 cm from the edge.
After wetting your hands with acidulated water, take the rice and spread it evenly over the surface of the mame nori sheet , pressing it gently with your fingertips and taking care to leave a couple of centimetres of sheet free on the top edge.
Arrange the carrot sticks, cucumber sticks, avocado strips, and chopped peanuts in a row.
Lift the bottom edge of the mat and begin rolling, applying light pressure. Lift the mat again and finish rolling the roll.
Transfer the roll to a cutting board, wet a knife with water, and cut it in half. Then, place the two halves side by side and cut them into four equal pieces, resulting in eight pieces. Continue in this manner until you've used up all the ingredients.
Serve your rainbow rolls with wasabi, pickled ginger, and soy sauce.
Recipe by
I would like to be able to
My name is Valeria, and I'm always busy. An aspiring pastry chef and baker with many dreams, I love creating new dishes and exploring the flavors of every tradition.
Vorreimaposso.it It was created to connect the pleasure of conviviality with the specific dietary needs of those around me. There's always room for everyone at my table!
