Stewed Vegan Maki

Serves 3

Suits: Vegetarian, Vegan, Pescatarian. Allergens named in the ingredients: Soy, Celery. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

¼ cup (60 ml) finely-shredded carrot
¼ cup (60 ml) thinly-julienned onion
¼ cup (60 ml) finely-diced celery
¼ cup (60 ml) thinly-julienned daikon radish
2 tablespoons miso paste
2 oz (55 g) sake
½ cup (120 ml) water
½ teaspoon rice vinegar
½ teaspoon wasabi
1½ cups (360 ml) cooked sushi rice
2 sheets of nori

Method

In a wok or saucepan, combine vegetables and sake. Bring to a simmer and let cook until most of the sake is gone, stirring often.
Add the water and miso, bring this to a simmer, and let it cook until the vegetables are soft (but not mushy), stirring often.
Remove the vegetables from the pan, and reduce the remaining liquid to a thick sauce consistency.
Pour the sauce over the vegetables and mix thoroughly. Let cool, then mix in vinegar.
Evenly spread rice over nori, dab half the wasabi across each, then place the vegetable mix across this. Roll tightly.