# Components:
→ Pasta
01 - 150 grams angel hair pasta or thin spaghetti
02 - 0.5 teaspoon salt
03 - 1 liter water
→ Filling Foundation
04 - 100 grams cream cheese, softened
05 - 1 tablespoon fresh chives, finely chopped
→ Vegetable Julienne
06 - 1 small carrot, julienned
07 - 0.5 cucumber, julienned
08 - 1 small red bell pepper, julienned
09 - 1 avocado, sliced
→ Assembly Components
10 - 4 nori sheets
11 - 1 tablespoon rice vinegar
12 - 1 teaspoon sesame seeds (optional)
→ Dipping Elixir
13 - 2 tablespoons soy sauce
14 - 1 teaspoon wasabi paste (optional)
15 - 1 teaspoon pickled ginger, finely chopped
# Directions:
01 - In a large pot, bring 1 liter of water to a rolling boil. Incorporate 0.5 teaspoon of salt and the angel hair pasta. Cook until the pasta achieves an al dente consistency. Drain the pasta and immediately rinse under cold water to halt the cooking process. Toss the cooled pasta with 1 tablespoon of rice vinegar. Set aside.
02 - In a small mixing bowl, combine the softened 100 grams of cream cheese with the 1 tablespoon of finely chopped fresh chives. Mix thoroughly until well incorporated. Set aside.
03 - Place a bamboo sushi mat on a clean, dry surface. Position one nori sheet onto the mat, ensuring the shiny side faces downwards.
04 - Distribute a thin, uniform layer of the prepared, cooled pasta across the nori sheet. Ensure a 2-centimeter border remains at the top edge of the nori.
05 - Spread a measured strip of the cream cheese and chive mixture along the lower third of the pasta layer. Artfully arrange the julienned carrot, cucumber, red bell pepper, and avocado slices atop the cream cheese base.
06 - Utilizing the sushi mat, carefully and tightly roll the nori sheet from the bottom edge upwards. Apply gentle pressure throughout the rolling process to establish a firm, compact roll. Moisten the exposed top border of the nori sheet with a small amount of water to ensure a secure seal.
07 - Continue the rolling process for the remaining nori sheets and meticulously prepared fillings, following the same procedure.
08 - Employ a sharp knife, dipped momentarily in water to prevent sticking, to slice each completed roll into 6 to 8 equal pieces.
09 - If desired, lightly sprinkle the sliced rolls with 1 teaspoon of sesame seeds. Present the pasta sushi rolls with the prepared dipping sauce on the side.
