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🍽️ Vegetable Sushi with Cream Cheese

264 kcal · 30 min · 4 servings

Ingredients

• 125 g sushi rice
• 2.5 tbsp rice vinegar
• 1 tsp honey
• 0.5 tsp salt
• 1 mini cucumber (250 g each)
• 1 small ripe avocado (150 g each)
• 6 leaves chicory
• 1 small red bell pepper (150 g each)
• 75 g cream cheese (13% fat)
• 2 tsp wasabi paste
• 2 sheets nori seaweed
• soy sauce

Instructions

1. 1. Place the sushi rice in a fine-mesh sieve.
2. 2. Rinse the rice under cold water.
3. 3. Continue rinsing until the running water is clear.
4. 4. Let the rice drain in the sieve for about 20 minutes.
5. 5. Transfer the drained rice into a pot.
6. 6. Pour in 250 milliliters of water.
7. 7. Bring the water and rice to a boil.
8. 8. Cook the rice for two minutes without the lid.
9. 9. Remove the pot from the heat source.
10. 10. Place the lid on the pot.
11. 11. Let the rice steam for twenty minutes with the lid on.
12. 12. Remove the lid.
13. 13. Place a clean kitchen towel over the pot.
14. 14. Let the rice rest under the towel for ten minutes.
15. 15. Transfer the rice into a large bowl.
16. 16. Fluff the rice slightly with a fork to help it cool.
17. 17. Warm two tablespoons of rice vinegar in a small saucepan.
18. 18. Stir in one tablespoon of honey and a pinch of salt.
19. 19. Heat the mixture until it is just about to boil.
20. 20. Stir until the honey and salt have completely dissolved.
21. 21. Pour the vinegar mixture over the rice.
22. 22. Let the rice cool down to room temperature for about 30 minutes.
23. 23. Wash the cucumber thoroughly.
24. 24. Dry the cucumber with a cloth.
25. 25. Cut the cucumber in half lengthwise.
26. 26. Scoop out the seeds with a spoon.
27. 27. Slice the cucumber flesh into thin strips using a peeler.
28. 28. Cut the avocado in half.
29. 29. Remove the pit.
30. 30. Slice the flesh into pieces.
31. 31. Drizzle the avocado with a little rice vinegar immediately.
32. 32. Wash the chicory leaves.
33. 33. Shake the leaves dry.
34. 34. Cut the leaves into strips about half a centimeter wide.
35. 35. Cut the bell pepper in half.
36. 36. Remove the seeds.
37. 37. Wash the pepper.
38. 38. Cut the pepper into long thin strips.
39. 39. Place the cream cheese in a small bowl.
40. 40. Stir the wasabi paste into the cream cheese.
41. 41. Place a sheet of nori on the bamboo mat.
42. 42. Place half of the rice onto the nori sheet.
43. 43. Leave a small border at the top and bottom.
44. 44. Spread half of the cream cheese mixture across the bottom third of the rice.
45. 45. Place the cucumber strips on top.
46. 46. Place the avocado slices on top.
47. 47. Place the chicory strips on top.
48. 48. Place the pepper strips on top.
49. 49. Roll the sushi tightly using the bamboo mat.
50. 50. Repeat the process with the remaining ingredients to make a second roll.
51. 51. Dip a sharp knife in water.
52. 52. Cut the rolls into eight equal pieces each.
53. 53. Serve the sushi with soy sauce.

Nutrition per serving

• kcal: 264
• Protein: 6 g · Fett/Fat: 9 g · Carbs: 36 g