Maki is the Japanese term for sushi rolls, it only has only one filling at a time.
Here I’m sharing one of my favorite maki recipes with korean kimchi resulting in its unique tangy and pungent taste.
Kimchi has a very spicy, tangy, and pungent flavor with a combination of umami, saltiness, and a hint of natural sweetness. It is made using salted fermented napa cabbage, carrot and radish.
Since this make is flavoured with avocado cream, you don’t need have to use soy sauce or wasabi.
This maki is soy-free, also perfect for those who don’t prefer to eat white rice.
makes 6 maki ( 36 rolls )
INGREDIENTS
250 g black rice
700 ml water ( may vary depending on the type of your black rice, check package instructions before cooking)
6 nori sheets
200 g vegan kimchi
1 large avocado
1/2 lemon juice
3 garlic cloves minced
1 tsp salt
4 limequat for topping
INSTRUCTIONS
1. To cook black rice, add water, and rinsed black rice into a pot. Over medium-high heat, bring the water to a boil. Add the salt, reduce heat, cover, and cook for about 30 minutes until the rice is tender and and all water is absorbed.
Turn off the heat and let it stand covered for about 5 to 10 minutes, then fluff with a fork. Do not skip this step since unlike the regular sushi rice, black rice isn’t naturally sticky.
2. Drain your kimchi to remove as much water as possible as this will help you to roll the kimchi so that everything holds together. Set aside some carrot slices from the kimchi, for decoration.
3. Peel your avocado, discard the seed, transfer avocado meat into a food processor, add lemon juice, minced garlic and salt. Blend until creamy. Transfer cream into a piping bag, set aside.
4. Once your rice has cooled down, place a nori sheet shiny side down on a sushi mat. Using a rice spoon, spreading the rice thinly and evenly on the nori sheet, leaving about 1 inch (2.5 cm) of space at the top. Be sure that the rice also covers the sides. You can also use maki tool to make filling easier. Then arrange some kimchi. With your thumbs lifting the lower side of the mat, and your other fingers pressing the filling gently so they stay in place, roll up so the bottom side is just above the filling. Press the sushi mat with your fingers to tighten them. Continue rolling and pressing with the sushi mat. To seal the roll, moisten the top edge of the nori sheet with water using your finger. Repeat rolling the sushi with the remaining ingredients. Cut each sushi roll in half, then cut each half into two again, and repeat until you have about 6-8 pieces of sushi from each roll.
5. Top with avocado cream, fermented carrot strips from the kimchi and limequat.
Best when consumed in the same day, can be kept in the fridge up to 3 days.