Vegetarian Sushi

Meal Type:
Lunch
Prep Time:
30 - 60 mins
Cooking Time:
15 - 30 mins
Serves:
3 - 4
By:
Vanessa M.

Ingredients

  • 4 nori sheets
  • 1+1/2 cups un-cooked short grain rice
  • 2 tablespoons rice vinegar
  • 2 tablespoons caster sugar
  • 1/4 teaspoon salt
  • 1 lebanese cucumber - peeled and seeds removed - thinly sliced
  • 1 tablespoon chopped chives
  • 1 tablespoon sesame seeds
  • 1 avocado - peeled, stone removed and sliced
  • 125 grams spreadable cream cheese
  • 40 grams thinly sliced carrot
  • 40 grams chopped celery
  • 40 grams bean sprouts

Instructions

  1. In a pot boil 2 cups of water. Add rice and stir.
  2. Reduce heat, cover and simmer for 20 minutes until water is absorbed. Then drain.
  3. In a bowl mix the rice vinegar, sugar and salt. Pour mixture over rice, Centre one of the sheets of nori on sushi mat.
  4. Spread 1/4 of the rice over and press into a thin layer. Spread 1/4 of the spreadable cream cheese over, sprinkle 1/4 of chives and sesame seeds, then arrange 1/4 avocado, carrot, celery, bean sprouts and cucumber down centre of rice.
  5. Lift the end of the mat, and gently roll it over the ingredients. Repeat with other 3 nori sheets with 1/4 of the mixture on each sheet.
  6. Cut each roll into fifths.
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