The first time I had avocado maki I went nuts. The combination of the avocado, nori and wasabi was something I had never experienced and couldn’t get enough of. Once you get the hang of it they are easy to make and travel well for lunch boxes and picnics.
Vegetable Maki
1 cup brown rice
2 tablespoons apple cider vinegar
1 tablespoon sweetener (maple syrup, agave)
2 cups water
1 large avocado cut into strips
3 shiitake mushrooms, fresh, or dried and rehydrated, sliced into strips
1 mango, peeped and sliced into strips
1/4 cup sesame seeds
4 Nori Sheets
In a small pot mix the brown rice and water. Cook over medium heat until it starts to boil. Cover, reduce heat and cook until water is gone and rice is soft, about 40 minutes. Do not stir or disrupt the rice while cooking. When done, remove from heat. Stir in vinegar and sweetener.
Place a nori sheet on a bamboo maki roller. Place about 1/4 of the rice on the top third of the nori leaving about 1/ch margin from the top and sides. Press the rice flat, even and rectangular in shape. In the middle of the rice, in a horizontal line, place a line of avocado, mushroom and mango. Sprinkle with sesame seeds. Take the bottom of the bamboo up and over the rice and filling, grabbing underneath it. Lift the top of the roller, roll the maki to the top edge to close. Close the bamboo over the roll and press evenly, lengthwise, along the roll. Place the roll on a cutting board. Repeat and make 3 more rolls. with a sharp serrated knife, carefully cut the maki into six small evenly sized pieces. Serve with Tahini Wasabi Sauce.