Avocado Cream Cheese Sushi Roll
A creamy, vegetarian sushi roll featuring smooth avocado slices and rich cream cheese wrapped in seasoned sushi rice and nori.
Ingredients
- Sushi Rice — Cooked and seasoned with sushi vinegar200 g
- Nori — Seaweed sheets2 Pc
- Cream Cheese — Cut into thin strips50 g
- Avocado — Ripe, thinly sliced1 Pc
Nutrition
Nutrition values are estimates and may vary depending on ingredients and brands.
Instructions
- 1Season the sushi rice
Prepare the sushi rice by cooking it and seasoning it with sushi vinegar. Let it cool to room temperature.
Tip: Take time and flip rice every 5 minutes so rice can absorb vinegar - 2Layered the sushi rice
Place a bamboo rolling mat on a flat surface and lay a sheet of nori shiny-side down. Spread an even layer of seasoned sushi rice over the nori.leaving a small border at the top edge.
Tip: Don't add too much rice leaving a small border at the top edge if you make Hosomaki sushi - 3Filling
Lay thin strips of cream cheese horizontally across the center of the rice.
Tip: Leave some special in both side so while you roll sushi rool cream cheese wan't spread out - 4Filling
Place the thinly sliced avocado neatly next to or over the cream cheese strip.
Tip: Use good quality of avocado 🥑 not too hard or too soft - 5Rolling process
Carefully lift the edge of the bamboo mat, roll it tightly over the fillings to form a firm cylinder, and seal the edge with a little water.
Tip: First time it's not be a perfect don't worry keep trying - 6Cutting process
Using a sharp, damp knife, slice the sushi roll evenly into bite-sized pieces and serve.
Tip: Wet your knife before cut the Sushi so rice want stick to your knife
Chef tips
- Always use a sharp, damp knife to cut the sushi rolls cleanly without squishing them.
- Ensure the sushi rice is at room temperature before spreading it on the nori to prevent the seaweed from getting soggy.
