with Nori Seaweed
|Saturated Fat Acids||2.6 g|
|Sugar added||3 g|
|Bread exchange unit||3|
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.
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 1/2 cm (approximately 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.