EatSmarter exclusive recipe

Vegetable Sushiwith Nori Seaweed

Vegetable Sushi - Vegetable Sushi - A mouth-watering vegetarian delight
Vegetable Sushi - A mouth-watering vegetarian delight

(0)

Calories:264 kcal
Difficulty:moderate
Preparation:60 min
Ready in:105 min
Low-sugar
Vegetarian
Vitamin-rich
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories264 kcal(13%)
Protein6 g(12%)
Fat9 g(11%)
Carbohydrates36 g(14%)
Added Sugar3 g(3%)
Roughage4 g(13%)

Recipe development: EAT SMARTER

Ingredients

For servings

4 ouncesSushi rice
2 tablespoonsRice vinegar
½ tablespoonsMirin
1 teaspoonSugar
½ teaspoonsSalt
1Mini cucumber
1small ripe Avocado
6 sheetsBelgian endive
1small red Bell pepper
3 ouncesCream cheese (13% fat)
2 teaspoonsWasabi paste
2 sheetsNori seaweed
Soy sauce
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Kitchen Utensils

1 Small bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Teaspoon, 1 Brush, 1 Kitchen towel, 1 Bamboo sushi mat, 1 Pot, 1 Small pot, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Measuring cups, 1 Peeler

Directions

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1 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 250 ml (approximately 1 cup) of water and bring to a boil.
2 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.
3 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.
4 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.
5 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.
6 Rinse the Belgian endive and pat dry, then cut into long strips about 1/2 cm (approximately 1/4 inch) wide.
7 Halve peppers, remove seeds, rinse and cut into long thin strips.
8 In a small bowl, blend cream cheese with wasabi paste until smooth.
9 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.
10 Spread half of the cream cheese mixture diagonally on the lower third of rice.
11 Add cucumber, avocado, Belgian endive and peppers.
12 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.
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