Colorful Rice Rolls with Cucumber, Corn and Cream Cheese
Mild rice rolls with crunchy cucumber, sweet corn and cream cheese that kids love to eat by hand. They can be prepared the day before and keep well in a lunch box.
By yumbelo · 4 servings · 40 minutes
Ingredients
- 250 g Round-grain rice
- 500 ml Water
- 1 pinch Salt
- 2 tbsp Rice vinegar
- 1 tsp Sugar
- 1 pc Cucumber
- 1 pc Red bell pepper
- 1 pc Carrot
- 1 can Corn, drained
- 150 g Cream cheese
- 4 pc Nori sheets
- 1 bunch Chives
Method
- Rinse the rice in a sieve under cold water until the water runs clear. Put it in a pot with the water and a pinch of salt, bring to a boil and let it steam covered over low heat for about 15 minutes. Remove from the heat and let it rest for 10 minutes.
- Transfer the rice to a large bowl, mix with rice vinegar and sugar, and let it cool to room temperature.
- Wash the cucumber and cut it into fine strips. Remove the seeds from the bell pepper and cut it into fine strips. Peel the carrot and grate it finely.
- Drain the corn. Wash the chives and cut them into fine rolls.
- Place a nori sheet on a cutting board. Spread about a quarter of the rice thinly over it, leaving a border of about 2 cm free.
- Spread a quarter of the cream cheese over the rice. Distribute the cucumber, bell pepper, carrot, corn and chives evenly on top.
- Roll up the nori sheet tightly from the bottom edge. Brush the free edge with a little water so the roll holds together.
- Prepare the remaining rolls the same way. Cut each roll into slices about 2 cm thick with a sharp, damp knife.