Kim Cher Recipe

Rinse the Rice

In a fine mesh strainer, rinse 2 cups of sushi rice under cold running water until the water runs clear, removing excess starch.

Cook the Rice

In a rice cooker or a saucepan, combine the rinsed rice with 2.5 cups of water. Cook according to rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for 20 minutes.

Season the Rice

Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together 1 tablespoon of rice vinegar, 1 teaspoon of sugar, and 1 teaspoon of salt. Pour this mixture over the warm rice, and gently fold it in using a wooden spatula. Allow the rice to cool to room temperature.

Slice the Vegetables

Using a sharp knife, julienne the cucumber, avocado, and carrot into thin strips, making them easy to roll in the sushi.

Prepare the Cream Cheese

Cut the cream cheese into thin strips, similar in size to the vegetables.

Set Up Your Rolling Station

Place a bamboo sushi mat on a flat surface. Lay a sheet of nori, shiny side down, on the mat.

Add the Rice

Wet your hands with water to prevent sticking. Take a handful of sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving a 1-inch border at the top.

Add Fillings

Place a few strips of cucumber, avocado, carrot, and cream cheese horizontally across the rice-covered nori, about 1/3 of the way up from the bottom.

Roll the Sushi

Using the bamboo mat, gently lift the edge of the mat closest to you and start rolling it over the fillings tightly. Roll until you reach the border of nori, then wet the edge with a little water to seal.

Slice the Roll

Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a wet cloth between cuts to ensure clean slices.

Prepare the Sauce

In a small bowl, combine 4 tablespoons of soy sauce, 1 teaspoon of wasabi, and 2 tablespoons of pickled ginger for dipping.

Plate the Sushi

Arrange the sliced sushi rolls on a serving platter. Serve with the prepared sauce on the side.