Veggie sushi

Serving size: 4

Ingredients:

• 2 cups sushi rice
• 2 cups water
• 2 tablespoons sugar
• 1 teaspoon salt
• 1/3 cup rice vinegar
• 5 nori sheets
• 1 avocado
• 1/2 cucumber
• 1 red pepper
• 1/3 cup cream cheese

Instructions:

1. Add rice to a strainer and run under cold water until the water runs clear. Pour rice into pot with 2 cups cold water. Let sit for 30 minutes.
2. Bring rice to a boil over medium-high heat. Immediately after water boils, turn heat to low and cover. Cook for 10 minutes then remove from heat and let sit covered for 15 minutes.
3. In a small saucepan, dissolve sugar and salt in rice vinegar over low heat. Pour evenly over rice and fold gently in with a spoon to mix.
4. Let rice cool completely.
5. While rice is cooling, peel cucumber and remove inside seed part. Cut cucumber into thin strips. Cut red pepper into thin strips. Cut avocado into thin slices.
6. Once rice has cooled, spread onto nori sheets leaving a 1-inch line of the nori sheet exposed without rice at the top.
7. Add chunks of cream cheese to the bottom 1/4 of the nori sheet with rice, then add vegetables on top.
8. Use your finger or a brush to add a small bit of water to the exposed inch strip of nori (used to seal your roll shut).
9. Roll the vegetables into the rice and nori to make a sushi roll.
10. Cut your roll into sushi pieces. Serve with soy sauce and wasabi.

Download printable recipe.

This recipe is included in Dinner Plan 3.