Matcha Cheesecake Sushi Rolls with Wasabi Glaze
Matcha Cheesecake Sushi Rolls with Wasabi Glaze
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Matcha Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest, finely grated, optional
For the Wasabi Glaze
- 1 tablespoon wasabi paste, or to taste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon water
For Assembling and Garnish
- 6 nori sheets
- 1 tablespoon sesame seeds, toasted, for garnish
- 1/4 cup pickled ginger, for serving
Instructions
- 1
Prepare the sushi rice: Rinse the sushi rice under cold running water until the water runs clear. Combine the rinsed rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 20 min
- 2
While the rice cooks, prepare the sushi seasoning: In a small bowl, whisk together the rice vinegar, 2 tablespoons of granulated sugar, and 1 teaspoon of salt until the sugar and salt are dissolved.
⏱️ 3 min
- 3
Season the rice: Once the rice is cooked, transfer it to a large, non-metallic bowl. Pour the sushi seasoning over the hot rice and gently fold it in with a rice paddle or wooden spoon. Fan the rice to help it cool quickly to room temperature, about 10-15 minutes. Cover with a damp cloth to prevent drying.
⏱️ 15 min
- 4
Make the matcha cheesecake filling: In a medium mixing bowl, beat the softened cream cheese with the powdered sugar, matcha powder, vanilla extract, and optional lemon zest until smooth and creamy. Set aside.
⏱️ 5 min
- 5
Prepare the wasabi glaze: In a small bowl, whisk together the wasabi paste, soy sauce, rice vinegar, 1 teaspoon of granulated sugar, and water until well combined and smooth. Adjust wasabi to your preferred level of heat.
⏱️ 3 min
- 6
Assemble the sushi rolls: Place a nori sheet, shiny side down, on a bamboo sushi rolling mat. Dip your hands in water to prevent sticking, then spread about 3/4 cup of cooled sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge.
⏱️ 2 min
- 7
Add the filling: Spoon about 2-3 tablespoons of the matcha cheesecake filling in a line across the center of the rice, from one end to the other.
⏱️ 1 min
- 8
Roll the sushi: Using the bamboo mat, carefully lift the edge closest to you and roll the nori tightly over the filling. Continue rolling, applying gentle pressure, until you have a firm, cylindrical roll. Moisten the top border of the nori with a little water to seal the roll.
⏱️ 2 min
- 9
Slice and serve: Repeat with the remaining nori, rice, and filling. Using a very sharp, wet knife, slice each roll into 6-8 pieces. Arrange the sushi rolls on a serving platter. Drizzle generously with the wasabi glaze and sprinkle with toasted sesame seeds. Serve immediately with pickled ginger on the side.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Matcha Cheesecake Sushi Rolls with Wasabi Glaze
Ingredients
For the Sushi Rice
- 1 1/2 cups sushi rice
- 1 1/2 cups water
- 1/4 cup rice vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon salt
For the Matcha Cheesecake Filling
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 tablespoon matcha powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest, finely grated, optional
For the Wasabi Glaze
- 1 tablespoon wasabi paste, or to taste
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon water
For Assembling and Garnish
- 6 nori sheets
- 1 tablespoon sesame seeds, toasted, for garnish
- 1/4 cup pickled ginger, for serving
Instructions
- 1
Prepare the sushi rice: Rinse the sushi rice under cold running water until the water runs clear. Combine the rinsed rice and 1 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed.
⏱️ 20 min - 2
While the rice cooks, prepare the sushi seasoning: In a small bowl, whisk together the rice vinegar, 2 tablespoons of granulated sugar, and 1 teaspoon of salt until the sugar and salt are dissolved.
⏱️ 3 min - 3
Season the rice: Once the rice is cooked, transfer it to a large, non-metallic bowl. Pour the sushi seasoning over the hot rice and gently fold it in with a rice paddle or wooden spoon. Fan the rice to help it cool quickly to room temperature, about 10-15 minutes. Cover with a damp cloth to prevent drying.
⏱️ 15 min - 4
Make the matcha cheesecake filling: In a medium mixing bowl, beat the softened cream cheese with the powdered sugar, matcha powder, vanilla extract, and optional lemon zest until smooth and creamy. Set aside.
⏱️ 5 min - 5
Prepare the wasabi glaze: In a small bowl, whisk together the wasabi paste, soy sauce, rice vinegar, 1 teaspoon of granulated sugar, and water until well combined and smooth. Adjust wasabi to your preferred level of heat.
⏱️ 3 min - 6
Assemble the sushi rolls: Place a nori sheet, shiny side down, on a bamboo sushi rolling mat. Dip your hands in water to prevent sticking, then spread about 3/4 cup of cooled sushi rice evenly over the nori, leaving a 1/2-inch border at the top edge.
⏱️ 2 min - 7
Add the filling: Spoon about 2-3 tablespoons of the matcha cheesecake filling in a line across the center of the rice, from one end to the other.
⏱️ 1 min - 8
Roll the sushi: Using the bamboo mat, carefully lift the edge closest to you and roll the nori tightly over the filling. Continue rolling, applying gentle pressure, until you have a firm, cylindrical roll. Moisten the top border of the nori with a little water to seal the roll.
⏱️ 2 min - 9
Slice and serve: Repeat with the remaining nori, rice, and filling. Using a very sharp, wet knife, slice each roll into 6-8 pieces. Arrange the sushi rolls on a serving platter. Drizzle generously with the wasabi glaze and sprinkle with toasted sesame seeds. Serve immediately with pickled ginger on the side.
⏱️ 10 min