Vegetable Maki Rolls

Name: Vegetable Maki Rolls
Yield: makes 14 to 16 pieces
Ingredients: 1 cup sushi rice; 1 1/4 cups water; 1 tablespoon sugar; 2 tablespoons rice vinegar; 1 small carrot; 1/2 cucumber; 1 avocado; 1 teaspoon wasabi powder; 2 teaspoons water; 2 sheets nori

December 9, 2011

The key to making good maki rolls is to never refrigerate the rice. When rice has been refrigerated it becomes hard, and it completely changes the texture of the rolls. You can buy tied-together sheets of tiny bamboo strips, called “sushi mats,” for a few dollars. They make it easier to keep the rolls tight, but if you don’t have one, plastic wrap also works pretty well.

Recipe notes

Rosemary and Dried Cherry Pork Chops

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.

Brussels Sprout Pasta

This brussels sprout pasta recipe taps nutty brown butter, crunchy pecans, and hot Italian sausage to create an easy dinner bursting with fall flavors.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Frijoles Peruanos (Peruvian Refried Beans)

Mayocobas, or canary beans, are the quick-cooking pantry ingredient you should know about.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

French Silk Pie

A no-bake Oreo crust, a rich chocolate filling, and a tower of whipped cream come together in this shut-the-room-up dessert.