Chutney Cream cheese Sushi Rolls
Chutney Cream cheese Sushi Rolls is my take on Indian fusion sushi rolls! I love sushi so I wanted to try a twist to it. I spread a creamy coriander chutney spread on the rice and added some spices to the cream cheese to add that flavor burst that was soo good. For the vegetables, I used cucumber and carrots! These aren't authentic in any way, but SO yummy. Also, my sushi rolling skills aren’t perfect but practice makes perfect and it is a lot of fun to make. I’ve also learned it’s totally acceptable to eat sushi with your hands (clean washed hands) !!
Happy Cooking!
Servings: 6-8 servings; 3-4 sushi roll logs
Prep Time: 40-50 mins
Cooking Time: 20-30 mins
Total Time: 1-1.5 hours
Ingredients:
Rice:
1/2 cup Sushi rice
1/4 tsp Salt
1/2 cup water
1 tsp Rice vinegar
1/4 tsp sugar
1/8 tsp salt
Cream cheese:
1.5-2 oz cream cheese softened
1/4 tsp turmeric
1/2 tsp garam masala
1/4 tsp chili powder
Assembly:
1/2 cucumber cut into thin slices
1/2 carrot cut into thin slices
2.5 tbsp Mayonnaise
2.5-3 tbsp Coriander chutney
3-4 Nori (seaweed) sheets
Directions:
Sushi Rice: Wash rice with cold water and drain 2-3 times till the water runs clear.
In the instant pot, add water, drained rice, and 1/4 tsp salt and mix.
Put the instant pot on high pressure for 3 mins and then let it naturally release pressure for 5 mins and then vent the remaining pressure.
Open the pot and use a spatula or fork to fluff the rice.
Add salt, sugar, and rice vinegar and mix it all together.
Put a big piece of plastic wrap on a work surface and transfer the rice to it.
Press down the rice and flatten it into a rectangle. Cover it completely with plastic wrap and place it in the fridge to cool for 30-40 mins.
Masala cream cheese: In a bowl add cream cheese, turmeric, garam masala, and red chili powder and mix till combined. Transfer it to a piping bag and keep it aside.
Creamy coriander chutney spread: Mix together coriander chutney and mayonnaise till combined. Keep it aside.
Assembly: On a bamboo mat or cling wrap place a nori sheet. To prevent tears, place a plastic wrap over the bamboo mat.
On 3/4th of the sheet, leaving about 1/2 inch of seaweed empty at the bottom, spread sushi rice and flatten it out using a sushi paddle or your fingers. Make sure your fingers & sushi paddle are damp so it doesn’t stick to it.
Spread a thin layer of the coriander chutney spread over the rice layer.
Pipe a layer of cream cheese in the middle of the rice.
Arrange strips of cucumber and carrot on the cream cheese.
Lift the mat and roll over the vegetables once and press down. Roll over and shape it with your hands. You can moisten it with a little water to help seal it.
Set aside and continue with remaining nori sheets, rice, and fillings.
Use a sharp wet knife to slice the rolls into slices.
Serve cut side up with your favorite sushi condiments like wasabi, soy sauce and pickled ginger.
Notes/Tips:
To make sushi rice on a stovetop check the instructions here.
To prevent tears, place a plastic wrap over the bamboo mat.
Keep hands and fingers damp while handling the sushi rice to keep it from sticking.
You can add avocado to the roll if you want.
You can make the sushi rice and keep it in the fridge wrapped for 1-2 days.
