Ingredients with Measurements:
- 8-10 dried dates, pitted
- 4 oz cream cheese, softened
- 1 tbsp honey
- 1/4 tsp ground cinnamon
- 4-5 sheets of nori seaweed
- 2 cups cooked sushi rice
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. In a small bowl, mix together the cream cheese, honey, and cinnamon until smooth.
2. Place a sheet of plastic wrap on a bamboo sushi mat, then place a sheet of nori on top.
3. Wet your hands with water and spread a thin layer of sushi rice over the nori, leaving a 1-inch border at the top.
4. Spread a thin layer of the cream cheese mixture over the rice.
5. Place 1-2 dates in a row on top of the cream cheese.
6. Using the bamboo mat, roll the sushi tightly, pressing down gently as you go.
7. Repeat with the remaining ingredients.
8. In a small saucepan, heat the rice vinegar, sugar, and salt over low heat until the sugar dissolves.
9. Cut the sushi rolls into bite-sized pieces and brush the tops with the vinegar mixture.
10. Serve immediately.
Time:
Preparation time: 20 minutes
Cooking time: 0 minutes
5. Temperature:
Room temperature
Serving size:
Makes 4-5 rolls, serving 2-3 people
Nutritional information:
Calories: 250
Fat: 8g
Carbohydrates: 40g
Protein: 5g
Sodium: 470mg
Sugar: 16g
Substitutions for ingredients:
- Instead of cream cheese, you can use vegan cream cheese or tofu cream cheese.
- Instead of honey, you can use agave nectar or maple syrup.
- Instead of nori seaweed, you can use soy paper or rice paper.
Variations:
- Add sliced avocado or cucumber to the filling.
- Use different types of dried fruit, such as apricots or figs.
- Add a sprinkle of sesame seeds or chopped nuts to the filling.
Tips and tricks:
- Wet your hands with water before handling the sushi rice to prevent it from sticking.
- Use a sharp knife to cut the sushi rolls into pieces.
- Serve with soy sauce and wasabi for dipping.
Storage instructions:
Store any leftover sushi rolls in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, wrap the sushi rolls in damp paper towels and microwave for 30 seconds.
Presentation ideas:
Arrange the sushi rolls on a platter and garnish with sliced green onions or sesame seeds.
Garnishes:
Sliced green onions, sesame seeds, or pickled ginger.
Pairings:
Serve with a side of miso soup or edamame.
Suggested side dishes:
Miso soup, edamame, or seaweed salad.
Troubleshooting advice:
- If the sushi rolls are too loose, use more pressure when rolling.
- If the rice is too sticky, rinse it with cold water before using.
Food safety advice:
Make sure to use clean hands and surfaces when handling sushi rice and raw ingredients.
Food history:
Maki sushi, or sushi rolls, originated in Japan in the early 1900s and have since become a popular dish worldwide.
Flavor profiles:
The sweet dates and creamy filling are balanced by the tangy rice vinegar and salty nori seaweed.
Serving suggestions:
Serve as an appetizer or snack.
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