Sushi-Inspired Quesadilla Fusion
Experience the delicious crossroads of sushi and quesadillas with this innovative recipe! Filled with creamy avocado, fluffy sushi rice, and crisp, fresh veggies, each cheesy bite radiates umami flavor. Served with a mild soy dipping sauce, these Sushi Quesadillas make for a fun appetizer or a light meal that’s both satisfying and refreshing.
ingredients
- 1 cup sushi rice, uncooked
- 1 ¼ cups water
- 4 oz cream cheese, softened
- 1 avocado, sliced
- 1 cup cucumber, julienned
- 1 cup carrots, julienned
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- ½ cup soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp wasabi paste (optional)
- Salt, to taste
- Cooking oil, for frying
steps
- 1.
Rinse sushi rice under cold water until the water runs clear, then combine rice and water in a pot.
- 2.
Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Let sit for 10 minutes off heat.
- 3.
In a bowl, mix cooked rice with rice vinegar and salt.
- 4.
Heat a skillet over medium heat and add a little oil.
- 5.
Place a tortilla in the skillet, spread cream cheese over half, and layer with sushi rice, avocado, cucumber, carrots, and mozzarella on one side.
- 6.
Fold the tortilla over and cook until golden brown, about 4 minutes per side.
- 7.
Repeat with remaining tortillas.
- 8.
In a small bowl, whisk soy sauce, sesame oil, and wasabi paste for the dipping sauce.
- 9.
Slice quesadillas into wedges and serve warm with the dipping sauce.
