Ingredients
Scale
For the sushi rice:
- 2 cups sushi rice
- 2 1/4 cups water
- 2 Tablespoons rice vinegar
- 2 Tablespoons sugar
- 1 Tablespoon kosher salt
For the sushi:
- Thin sliced oven baked or smoked turkey
- Greek cream cheese (or Neufchatel), softened
- English or mini cucumbers
- Matchstick carrots
- Green onions or chives, snipped
Instructions
- To make the rice: put the rice in a bowl, fill with water and swirl around. Pour the rice into a colander to rinse out the water, spray the rice well to remove any excess starch, then put back in the bowl and repeat a few times until the water stays clear when you swirl the rice around.
- Place the rice and 2 1/4 cups water in a nonstick saucepan. Bring to a boil, then cover, reduce heat and cook for about 15 minutes. Remove from heat and, leaving the cover on, let it cool for about 10 minutes.
- Meanwhile, combine the rice vinegar, sugar and salt in a small bowl. Once the rice is done resting, stir this mixture into the rice, stirring to coat all the rice in the sticky mixture.
- To make the sushi: lay a slice or two of the turkey meat onto a silicon baking mat (or bamboo mat). Use a butter knife to spread one edge of the turkey with cream cheese so you have about an inch or so of cream cheese on the edge. Dip your fingers in water, then pat a thin layer of the sushi rice onto the turkey, leaving a strip of bare cream cheese on the one side.
- Slice the cucumbers in long strips and put a couple thin strips of cucumber, a bit of carrots, and some snipped green onion or chives in a stripe over the rice, towards the side of the turkey against the cream cheese.
- Starting on the end AWAY from the cream cheese, begin to roll up the turkey, using your mat to assist you, until you reach the end of the turkey. Use the mat to gently squeeze the ingredients together. Check that the cream cheese is sealing the edges … if there are spots where it is not sealing well, add a little spot of cream cheese and press gently.
- Using a good sharp knife, slice the roll into 1/2 inch pieces. Garnish with fresh parsley leaves and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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