This Chilean-style sushi roll is a tasty change from regular sushi. It has the richness of champignon ciboulette cream cheese and the crunch of panko breadcrumbs. Great for sushi fans who want to try something new!
Ingredients: 4 sheets nori seaweed. 2 cups sushi rice, cooked. 200g champignon mushrooms, sliced. 150g cream cheese. 2 tablespoons chopped ciboulette chives. 1 cup panko breadcrumbs. Soy sauce, for serving. Wasabi, for serving. Pickled ginger, for serving.
Instructions: Sautee chopped champignon mushrooms in a pan until they turn golden brown. Put cream cheese and chopped ciboulette in a bowl and mix them together. Put a nori sheet on a sushi mat made of bamboo. Cover the nori with a layer of cooked sushi rice, leaving about an inch of space at the top. Put the cream cheese mix on top of the rice. Put a line of sauted champignon mushrooms down the middle of the rice. Start at the bottom edge of the bamboo mat and roll the sushi tightly. Once it's rolled up, slowly press the edge to seal it. Cover a plate with panko breadcrumbs. Make sure the panko breadcrumbs cover the sushi roll evenly as you roll it in them. With a sharp knife, cut the sushi roll into small pieces that are easy to eat. Put it on the plate with pickled ginger, soy sauce, and wasabi.
Prep Time: 30 minutes
Cook Time: 15 minutes
adam kerbel
