Latin Fusion Sushi with Cream Cheese, Avocado & Mango Jalapeño Topping

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Looking for a fun, creative recipe for your next dinner party? Try my Latin Fusion Sushi with Cream Cheese, Avocado and Mango Jalapeño Topping! 

Having spent about 6 weeks in sunny Yucatan you can imagine how many tortillas, nachos and tacos we’ve had! And, oh man, when I discovered that breakfast nachos are a perfectly normal choice for your first meal of the day, I thought I might never go back to Canada!

Anyways, once in a while we needed a break from Mexican fare and this is when I used the kitchen in our apartment to make us some sushi using ingredients available at the local market! Wandering through the market of Merida, I had the idea of combining Latin American ingredients with the clean and crisp taste of fresh sushi! After a day of playing in the kitchen I came up with this Latin Fusion Sushi with Cream Cheese, Avocado and Mango Jalapeño Topping.

Avocado is a must in a Latin Fusion Roll, obviously! Opinions differ when it comes to cream cheese! Mexicans love it and I also really enjoy the the creamy tang of the cream cheese in my sushi! When using cream cheese in sushi I like to counteract the creaminess with strong, vibrant flavours, like mango!

Mango Jalapeño Salsa is something we made every other day during or stay in Mexico! It just goes so well with grilled meat and fish and adds this fruity freshness to dishes! I love the Mango Jalapeño Topping on top of the sushi as it really cuts through the creaminess of the sushi filling!

If you have never tried making sushi yourself do not hesitate to try it ! Making sushi at home is easier than you might think and tastes just as good as at your favorite sushi restaurant. The sushi rolling is a fun and unique experience to do with your partner or your friends! Once you have gotten the hang of it you can experiment with different fillings and enjoy custom sushi rolls without the large bill at the end of the night.

For the sushi rice, I am using a 1:1,2 ratio! It might seem like not enough water for cooking, but it absorbs the vinegar mixture and turns out perfect.

Here’s the recipe for my Latin Fusion Sushi with Cream Cheese, Avocado and Mango Jalapeño Salsa

This recipe makes 16 Sushi Pieces

For the sushi rice

1 cup sushi rice

1 1/4 cup water

2 tbsp rice vinegar

1 tbsp mirin (optional)

1 tbsp sugar

1 tsp salt

Rinse the rice only 3-5 times. The water does NOT have to run clear.
Place rice to drain in a strainer.
Drain the rice for one hour in the winter, 30 min in the summer.
While the rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well. I always pop the mixture into the microwave for a couple of seconds, then stir to dissolve the sugar.
Add rice and water to a pot, bring to a boil and then reduce to a simmer. Cover the pot with the lid and DON’T touch it until the end.
Cook the sushi rice on the lowest setting for 13 to 15 minutes before removing the pot from the heat but keep the lid CLOSED.
Let rice rest for 10 min and then remove the cover.
Place in a wooden bowl or glass bowl to cool and lightly fan the rice while adding the vinegar mixure to the still warm rice.
Mix rice gently, careful not to break it.
Sushi rice is best used at body temperature so let it cool completely.

For the Latin Fusion Sushi with Cream Cheese, Avocado and Mango Jalapeño Topping
1 ripe Mango, finely diced
1 Jalapeño Chili, diced
1 tbsp rice vinegar
1 Avocado
100 g cream cheese

1.  In a bowl, mix mango and Jalapeño dice and stir in 1 tbsp of rice vinegar, a pinch of salt and a tsp of sugar. Stir well and put in the fridge!
2. Cut the avocado in half and remove the seed. Slice the avocado lengthwise into thick strips and scoop out with a spoon. Place avocado in a little bowl. Cut cream cheese into thin strips.
4. Cover your bamboo rolling mat with cling film and place before you. Put one nori sheet on the mat with its rough side facing upward.
Evenly spread rice over the nori while leaving space at the top and bottom of the sheet. It helps to moisten your hands before touching the rice.
5. Spread a bit of wasabi along the center (optional) and place about 1/2 of your avocado and cream cheese in the center, halfway between the top and bottom of the seaweed.
6. Place your thumbs underneath the bamboo mat and lift the edge that is closest to you up and over the filling in the center.

7. Curve the rest of your fingers over the bamboo mat and gently press along the length of the “log.” This motion presses the rice and the filling together and prevents the roll from being too loose.
Pull the edge of the bamboo toward you to fold it underneath your hands, then continue to roll the sushi away from you until you’ve rolled past the far edge of the seaweed sheet.

8. Give the roll one good final squeeze to make sure it is sealed. Now remove the mat and set sushi aside for a few moments, to allow the damp seaweed to dry, before cutting it. Futomaki is traditionally cut into 8 pieces. To do so, make sure your knife is clean, damp, and sharp (to avoid tearing) and make a gentle cut down the middle. Move one half next to the other and cut both halves into four pieces.
Repeat with the remaining ingredients and serve the sushi topped with Mango Jalapeño Salsa.