Heart Healthy from WakeMed Heart Center

Ranch Garden Sushi

October 9, 2014 |

Recipe courtesy of Gail Fuller
as seen on episode “NC State Fair”, season 4


  • 1 cup rice
  • 4 Tblsp. Ranch dressing & seasoning mix
  • 1 8-ounce block cream cheese
  • 8-10 large spinach leaves
  • 1 cup water
  • ½ tsp chicken bouillon
  • 1 medium fresh carrot
  • 10-15 spears fresh asparagus or green beans
  • 1 fresh yellow, purple or red sweet pepper
  • 2 slices fresh onion, or green onion

For the rice:
Cook rice according to package directions, adding the ranch dressing mix to the rice cooking water. Cool the cooked rice, then add the softened cream cheese, mixing well. Refrigerate until cold and solid.

To prepare vegetables:
Cut the carrot into about 6 inch sticks, the sweet pepper into slices and cut the onion slice in half. Bring 1 cup of water and chicken bouillon to simmer. Add all the vegetables except the spinach and blanch about 2 minutes (until just tender, but still whole).

To make the sushi:
Lay 2 spinach leaves flat on work surface. Spread about ½ cup rice mixture evenly on spinach (mixture will be sticky). Lay 1-2 asparagus spears or green beans, 1-2 carrot sticks, 1-2 slices of sweet pepper and 1-2 half rings of onion lengthwise across the spinach leaves. Roll spinach leaves tightly around vegetables. Cut each roll into 4-6 slices.

Makes 6-8 servings.

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Category: Recipes

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