Creamy Cheese and Avocado Yukari Rolls

Creamy Cheese and Avocado Yukari Rolls

The faint pink color is so pretty! Creamy and rich cheese and avocado with the refreshing taste of yukari, salty red shiso leaf powder. The nutty sesame seeds are a nice accent!

Ingredients: 2 rolls x 2 servings

White rice
1 bowl
(1 tablespoon vinegar, 1 teaspoon sugar)
1 1/2 teaspoons
As needed
Cream cheese
About 4 teaspoons
1 sheet
Ground white sesame seeds
To taste
Soy sauce (wasabi soy sauce)
To taste


1. Mix the [A] ingredients into freshly cooked rice. Mix the rice as if cutting it while taking care not to smash the grains, sprinkle the yukari once the mixture has been completely coated. Incorporate well until the color has been distributed evenly. Cut the avocado into fourths vertically, and lightly coat with vinegar.
2. Spread rice over a half sheet of nori seaweed.
3. Flip over, line up the avocado in a straight line, and coat with 2 teaspoons of cream cheese.
4. Wrap the roll with a sushi roll mat lined with plastic wrap. Top with white toasted sesame when finished rolling, and lightly wrap it back up into the sushi mat to prevent the sesame from falling off. The bamboo sushi mat will not get dirty if you cover it in plastic wrap.
5. Cut into 6-8 equal pieces with a wet knife, eat with soy sauce (or wasabi soy sauce), and it is done. Don't cut by dropping the knife straight down into the roll, but by sawing the roll.

Story Behind this Recipe

This is one of the recipes that I submitted to "Koiwai Recipe Contest ~Cream Cheese Edition~" One of my other entries "Mango Tuna Cheese Spring Rolls" unexpectedly won an award instead. I have won a mopping vacuum robot, but I don't even have enough wooden floor to run a mop over (TロT).

As expected, all of these are original creations! I couldn't come up with these even if I tried! But, I figured that I would have to try my best.