veggie & cream cheese sushi
Lots of flavor and texture going on here.
prep time
30 Min
cook time
20 Min
method
Stove Top
yield
6-8 serving(s)
Ingredients
- SUSHI RICE
- 2 cups sushi ricek (short grain rice)
- 2 cups water
- 1/4 cup rice vinegar
- 1 1/2 tablespoons sugar
- 1 teaspoon salt
- SUSHI FILLING
- 8 ounces cream cheese sliced thin
- 1 medium avocado sliced into matchstick size sliced
- 2 cucumbers peeled seeded and sliced into thin matchstick size
- 1 cup spinach fresh chopped small
- 1/4 cup red onion small dice
- 4 nori sheets
- pickled ginger
- DIPPING SAUCE
- 1/4 cup soy sauce
- 2 tablespoons each mirin and rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon chili garlic paste
- 1 teaspoon grated ginger
- 2 cloves garlic minced
How To Make veggie & cream cheese sushi
-
Step 1Soak the sushi rice in water for 30 minutes. Drain in a colander and rinse until the water runs clear.
-
Step 2Add the water and rice to a pot and bring to a boil. Cover and cook until water is all absorbed. Mix the rice vinegar, sugar and salt together. Spread the rice out onto a large sheet pan. Pour the rice vinegar mixture over top and stir to combine. Top wtih wet paper towels and let cool.
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Step 3Mix the ingredients together and set aside to let flavors meld.
-
Step 4Lay a nori sheet shiny side down on a sushi mat. Spread the rice over the nori leaving about an inch on the end of the square.
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Step 5Lay the veggies, avocado slices and veggies in rows. Roll up tighly. With a sharp knife cut into rounds.
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Step 6Serve with dipping sauce and pickled ginger
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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