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Avocado and cream cheese sushi
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Avocado and Cream Cheese Sushi

Sushi with avocado and cream cheese is popular choice for sushi rolls. Making this easy cream cheese sushi roll takes only a few minutes. You'll need roasted nori, sushi rice, and a sushi rolling mat.
Prep Time5 minutes
Cook Time15 minutes
Servings: 1

Equipment

  • 1 bamboo sushi rolling mat
  • Sharp Knife
  • rice cooker or pot

Ingredients

  • 1 sheet roasted nori
  • 1 cup sushi rice
  • 2 tablespoons rice vinegar
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ avocado
  • 1 - 2 oz cream cheese
  • sesame seeds (optional)

Instructions

  • Cook sushi rice in a rice steamer. For most rice cookers, the proportions are about 3/4 sushi rice to 1 cup water. Add an optional piece of kombu (dried seaweed) for seasoning. Once the rice has cooked, spread add the sushi vinegar
  • Once the rice has cooked, spread add 1 tablespoons of sushi vinegar and gently stir the rice so the vinegar coats each grain. (Don't over stir the rice or it will become gooey!)
  • Place a sheet of roasted nori on a sushi roll mat. Make sure the rougher side is facing up and the lines of the sheet are parallel to the lines in the bamboo sushi roll mat.
  • Spread 1 cup of sushi rice on the nori using a rice spatula or a spoon. Coat the nori evenly, spreading the rice to edges, but leave about ½ inch at the top.
  • Slice ½ avocado into thin strips and align toward the bottom of the nori. Ensure the avocado pieces are spread from left to right. Add optional sesame seeds, sprinkling over the rice. Slice a few thin strips of cream cheese and align those next to the avocado, ensuring a full strip of cream cheese from left to right.
  • Gently fold the sushi roll mat over the avocado and squeeze to tighten the roll. Continue rolling and squeezing the sushi mat until the nori is full rolled. Moisten the edge of the nori that was not coated with rice and "glue" it to the roll. Tuck any extra avocado or cream cheese that may be slipping from the sides back into the sushi roll.
  • Use a very sharp knife to slice the roll into medallions, about ½ thick. Wet the knife periodically with water so the rice does not stick to it.
  • Serve immediately with soy sauce, wasabi, or pickled ginger.