Avocado and cream cheese maki with cress
Ingredients for 4 persons
For the maki
- 3 cups of sushi rice
- 3 cups of water
- 300 ml Hengstenberg white balsamic vinegar
- 200 g sugar
- 15 g salt
- 1 kombu leaf
- 1 carton of cream cheese
- 1 packet of nori sheets
- 1 little box of cress
- 2 avocados (ripe enough to eat)
- 1 bamboo rolling mat
For the dip
- 40 ml soy sauce
- 10 ml Hengstenberg white balsamic vinegar
- 30 g pickled ginger (finely chopped)
- 5 g sugar
Avocado and cream cheese maki with cress
Ingredients for 4 persons
For the maki
- 3 cups of sushi rice
- 3 cups of water
- 300 ml Hengstenberg white balsamic vinegar
- 200 g sugar
- 15 g salt
- 1 kombu leaf
- 1 carton of cream cheese
- 1 packet of nori sheets
- 1 little box of cress
- 2 avocados (ripe enough to eat)
- 1 bamboo rolling mat
For the dip
- 40 ml soy sauce
- 10 ml Hengstenberg white balsamic vinegar
- 30 g pickled ginger (finely chopped)
- 5 g sugar
Step 1: Getting started
Wash the rice thoroughly. Bring the water to the boil, add the rice and simmer for 15 minutes. Take the rice off the heat and let it stand with the lid on for 35 minutes.
Step 2: Bringing the balsamic vinegar to the boil
Bring the balsamic vinegar to the boil together with the salt, the sugar and the kombu leaf, and cook until the sugar has dissolved. Stir the mixture into the rice and leave to cool.
Step 3: Filling the sushi rolls
Peel the avocado and cut into 2 cm thick strips. Roll out the bamboo rolling mat. Cut the nori sheets in half, cover them with a layer of rice, approx. 1-2 cm thick, and press down firmly (right up to the edges). Then spread 2 tbsp cream cheese in the centre of the rice-covered sheet. Arrange 4 strips of avocado and 2 tbsp cress along the length of each sheet.
Step 4: Rolling up the bamboo rolling mat
Next roll up the bamboo rolling mat, whilst pressing it together firmly. Cut the maki roll in half and then cut each half into 3 pieces.
Step 5: The finishing touch
Mix together the ingredients for the dip and serve with the maki.
