Vegetable Sushi

Summary Not available

  • 4 ounces Sushi rice
  • 2 Rice vinegar
  • 0.5 tablespoon 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
  • soy sauce
  1. Rinse sushi rice with cold water in a sieve so until the water runs clear

  2. Drain for about 20 minutes, then transfer to a pot with 1 cup of water and bring to a boil

  3. Cook uncovered for 2 minutes, then covered for another 20 minutes

  4. Remove the pot from heat, remove lid and cover with a kitchen towel

  5. Allow rice to stand for 10 minutes

  6. 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

  7. Stir until the sugar and salt dissolve

  8. Place the rice in a bowl and spread slightly to speed cooling

  9. Pour the vinegar mixture over the rice and allow to cool to room temperature for about 30 minutes

  10. Meanwhile, rinse cucumber and dry thoroughly

  11. Cut in half lengthwise and scrape out the seeds with a spoon

  12. Use a potato peeler to cut the flesh lengthwise into thin strips

  13. Halve avocado and remove pit

  14. Remove fruit by working a spoon between the flesh and skin

  15. Cut into slices

  16. Immediately sprinkle with the remaining rice vinegar to prevent discoloration

  17. Rinse the Belgian endive and pat dry, then cut into long strips about 1/4 inch wide

  18. Halve peppers, remove seeds, rinse and cut into long thin strips

  19. In a small bowl, blend cream cheese with wasabi paste until smooth

  20. 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

  21. Spread half of the cream cheese mixture diagonally on the lower third of rice

  22. Add cucumber, avocado, Belgian endive and peppers

  23. Use bamboo mat to form ingredients into a roll

  24. Use remaining ingredients to make another roll

  25. Dip a sharp knife into water and cut rolls into 8 equal pieces each

  26. Serve with soy sauce

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