1
10 min
(No ratings yet)10 Minute Kimchi Vegetable Sushi
Step 1
Heat rice according to package directions.
Step 2
Combine rice, cream cheese and sesame oil in a small bowl. Stir to blend well.
Step 3
Divide rice mixture onto nori sheets, pressing to spread rice over the entire sheet.
Step 4
Divide the carrots, cucumbers, kimchi and avocado and place over rice along one edge.
Step 5
Roll nori around filling. Cut into desired number of pieces.
Use a little water to moisten the edge of the nori and this helps to seal the sushi roll.
Kimchi is a traditional Korean side dish of salted and fermented vegetables like cabbage, radish, and onions. You can pick some up in the International section of your grocery store or in the section with Asian food products. Some varieties are spicier than others so if you’re not into hot flavours, start with a mild version and work your way up.
When preparing rice for this dish, sesame oil is essential because it helps to give your dish that signature flavour you are sure to love. The cream cheese acts as an agent that will help keep your rice nice and compact. The other ingredients can vary according to your taste. If kimchi is not your cup of tea, omit it and substitute it with your favourite vegetables.
There are a few ways to choose the best avocados:
Look for avocados that are soft but not mushy. You should be able to gently press on the avocado and feel it give slightly but not collapse.
Don’t pick avocados with bruises.
For immediate use, choose one that is already slightly soft. If you are using it later, choose one that is firmer and let it ripen on the counter.
If you are still looking for avocados that are not ripe yet, speed up the process by placing them in a paper bag with a banana or an apple for a few days. The ethylene gas produced by these fruits will help the avocados ripen!
This rice bowl is a fantastic dinner option, made delicious with gochujang, organic brown rice and tender beef.
