Vegetarian Sushi

Ingredients

• 125 g sushi rice
• 2.5 tbsp rice vinegar
• 1 tsp Honey
• 0.5 tsp Salt
• 1 mini cucumber (250 g)
• 1 small ripe avocado (150 g)
• 6 chicory leaves
• 1 small red bell pepper (150 g)
• 75 g cream cheese (13% fat)
• 2 tsp wasabi paste
• 2 nori sheets
• soy sauce

Instructions

1. 1.

   Rinse sushi rice in a sieve under cold water until the runoff is clear. Drain for about 20 minutes, then bring to a boil with 250 ml water in a pot.

2. 2.

   Cook uncovered for 2 minutes, then cover and let stand on a turned-off burner for 20 minutes. Remove from heat, lift off the lid, place a kitchen towel over it, and let rest for 10 minutes.

3. 3.

   In a small saucepan warm 2 tbsp rice vinegar, honey, and salt just before boiling, stirring until dissolved. Transfer rice to a bowl, spread slightly to cool faster. Pour the vinaigrette over the rice and chill at room temperature for about 30 minutes.

4. 4.

   Meanwhile wash cucumber thoroughly, dry, halve lengthwise, remove seeds with a spoon, then slice into thin strips with a paring knife.

5. 5.

   Halve avocado, remove pit, slice flesh. Drizzle immediately with remaining vinegar to prevent browning.

6. 6.

   Wash chicory leaves, shake dry, cut into long strips about 0.5 cm wide.

7. 7.

   Halve bell pepper, deseed, wash, and slice into long thin strips.

8. 8.

   Whisk cream cheese with wasabi paste in a small bowl until smooth.

9. 9.

   Place one nori sheet on a bamboo mat and cover half the surface with rice, leaving a small border at top and bottom.

10. 10.

    Spread half of the cream‑wasabi mixture across the lower third of the rice.

11. 11.

    Arrange cucumber, avocado, chicory, and pepper over the spread.

12. 12.

    Using the mat, roll tightly into a thick cylinder. Repeat with remaining ingredients to make a second roll.

13. 13.

    Dip a sharp knife in water and cut each roll into eight equal pieces. Serve vegetarian sushi with soy sauce.