Ingredients

The following ingredients have 4 Servings
  • 4 ozs Sushi rice
  • 2 Tbsps Rice vinegar
  • 0.5 Tbsp Mirin
  • 1 tsp sugar
  • 0.5 tsp salt
  • 1 Cucumber
  • 1 small ripe Avocado
  • 6 sheets Endive
  • 1 small red Bell pepper
  • 3 ozs Cream cheese (13% fat)
  • 2 tsps Wasabi paste
  • 2 sheets Nori seaweed
  • soy sauce

Instruction

  • 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 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 1/4 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.