Premium Big Marble Farms veggies spark the senses in this soon-to-be classic sushi recipe.
1 cup sushi rice
1 cup water
1 tablespoon rice wine vinegar
1 sheet nori
2 Tablespoons cream cheese
½ small cucumber, cut into thin strips
½ orange bell pepper, cut into thin strips
½ small avocado, cut into thin strips
Sesame seeds or furikake for topping
Rinse sushi rice until water runs clear. Once rinsed, combine sushi rice and water in a small pan. Bring to a boil, reduce heat, cover. Cook for about 15 minutes or until all water is absorbed, stirring occasionally. Remove from heat and let sit covered for 10 minutes.
Spread sushi rice in an even layer on a sheet pan, allowing rice to cool completely. Once cool, sprinkle with rice wine vinegar. Toss until vinegar is evenly distributed through rice.
Place a piece of plastic wrap on your bamboo rolling mat. Place nori on top of plastic wrap with the rough side facing up. Wet your hands and spread rice evenly over the nori leaving a 1 inch border on the bottom.
Flip the nori over so the rice facing the plastic wrap. Spread cream cheese 1/3 of the way up from the bottom of the nori. Place cucumber slices, bell pepper and avocado in neat rows next to one another.
Use the sushi mat to roll into a log beginning at the bottom. Slice using a wet, serrated knife. Serve with soy sauce for dipping.