Stewed Vegan Maki
Stewed Vegan Maki is a sushi roll filled with miso-glazed vegetables instead of fish. The carrot, onion, celery and daikon are simmered in sake and miso, then the cooking liquid is reduced to a thick sauce that coats them. The filling is savory and mellow, with a little wasabi for heat. It makes an easy first step into Japanese flavors for vegans and anyone wary of raw seafood.
Instructions
Put the carrot, onion, celery and daikon in a wok or saucepan with the sake. Bring to a simmer and stir often until most of the sake has cooked away.
Add the water and miso and bring back to a simmer. Keep stirring often until the vegetables are soft but still hold their shape, not mushy.
Lift the vegetables out of the pan and leave the liquid behind. Boil that liquid down until it becomes a thick sauce.
Return the vegetables to the sauce and mix well so every piece is coated. Let the mixture cool, then stir in the rice vinegar.
Spread the sushi rice evenly over each sheet of nori. Dab half the wasabi across each sheet, lay the vegetable mixture along the rice, and roll tightly.
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