Vegetable Sushi

Vegetable Sushi
Summary Not available
Diet : Vegetarian
Total time : 1 hr 45 mins
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Vegetable Sushi

Summary Not available
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Japanese
Diet: Vegetarian
Keyword: Sushi
Person: 4
Calories: 425kcal

Materials

  • 125 g Sushi rice
  • 2 tbsp Rice vinegar
  • 0.5 tbsp Mirin
  • 1 teaspoon sugar
  • 0.5 teaspoon salt
  • 1 Cucumber
  • 1 small ripe Avocado
  • 6 sheets Endive
  • 1 small Bell pepper
  • 3 ounces cheese
  • 2 teaspoons Wasabi paste
  • 2 Nori seaweed
  • 1 tbsp soy sauce

Instructions

  • Rinse sushi rice with cold water in a sieve so until the water runs clear
  • Drain for about 20 minutes, then transfer to a pot with 1 cup of water and bring to a boil
  • Cook uncovered for 2 minutes, then covered for another 20 minutes
  • Remove the pot from heat, remove lid and cover with a kitchen towel
  • Allow rice to stand for 10 minutes
  • In a small pot, combine 1 1/2 tablespoons rice vinegar and mirin with sugar and salt and cook over medium-high heat without boiling
  • Stir until the sugar and salt dissolve
  • Place the rice in a bowl and spread slightly to speed cooling
  • Pour the vinegar mixture over the rice and allow to cool to room temperature for about 30 minutes
  • Meanwhile, rinse cucumber and dry thoroughly
  • Cut in half lengthwise and scrape out the seeds with a spoon
  • Use a potato peeler to cut the flesh lengthwise into thin strips
  • Halve avocado and remove pit
  • Remove fruit by working a spoon between the flesh and skin
  • Cut into slices
  • Immediately sprinkle with the remaining rice vinegar to prevent discoloration
  • Rinse the Belgian endive and pat dry, then cut into long strips about 1/4 inch wide
  • Halve peppers, remove seeds, rinse and cut into long thin strips
  • In a small bowl, blend cream cheese with wasabi paste until smooth
  • Place 1 sheet of nori on the bamboo sushi mat and cover with half of the rice, leaving a narrow border above and below the rice
  • Spread half of the cream cheese mixture diagonally on the lower third of rice
  • Add cucumber, avocado, Belgian endive and peppers
  • Use bamboo mat to form ingredients into a roll
  • Use remaining ingredients to make another roll
  • Dip a sharp knife into water and cut rolls into 8 equal pieces each
  • Serve with soy sauce

Notes

No extra notes

Nutrition

Calories: 425kcal | Carbohydrates: 58g | Protein: 18g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 22mg | Sodium: 848mg | Potassium: 2578mg | Fiber: 26g | Sugar: 6g | Vitamin A: 15613IU | Vitamin C: 76mg | Calcium: 531mg | Iron: 7mg

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