Description
A classic sushi roll featuring creamy cream cheese, fresh salmon, and crisp cucumber, all wrapped in seasoned rice and seaweed. Perfect for sushi nights at home!
Ingredients
Scale
For the Sushi Rice:
- 1 cup sushi rice
- 1 1/4 cups water
- 2 tbsp rice vinegar
- 1 tbsp sugar
- 1/2 tsp salt
For the Roll:
- 4 sheets of nori (seaweed)
- 4 oz smoked salmon or sashimi-grade raw salmon, thinly sliced
- 4 oz cream cheese, cut into thin strips
- 1 small cucumber, julienned
For Assembly:
- Bamboo sushi mat wrapped in plastic wrap
- Sesame seeds (optional)
- Soy sauce, pickled ginger, and wasabi for serving
Instructions
-
Prepare the sushi rice:
- Rinse the sushi rice under cold water until the water runs clear.
- Combine the rice and water in a saucepan. Bring to a boil, then reduce to low heat, cover, and simmer for 15 minutes.
- Remove from heat and let sit, covered, for 10 minutes.
- In a small bowl, mix rice vinegar, sugar, and salt. Gently fold this mixture into the cooked rice. Let the rice cool to room temperature.
-
Prepare the ingredients:
- Slice the salmon, cream cheese, and cucumber into thin, even strips.
-
Assemble the rolls:
- Place a sheet of nori, shiny side down, on the bamboo mat.
- Wet your hands with water and spread a thin, even layer of sushi rice over the nori, leaving a 1-inch border at the top.
- Arrange salmon, cream cheese, and cucumber in a horizontal line across the center of the rice.
- Roll the sushi tightly using the bamboo mat, applying gentle pressure to form a compact roll. Seal the edge with a bit of water.
-
Slice and serve:
- Use a sharp knife to slice each roll into 6 pieces. Wipe the knife with a damp cloth between cuts for clean slices.
- Arrange the rolls on a plate and sprinkle with sesame seeds, if desired.
-
Enjoy:
- Serve with soy sauce, pickled ginger, and wasabi on the side.
Notes
- Substitutions: Use smoked salmon for a milder flavor or avocado instead of cream cheese for a lighter option.
- Rice shortcut: If short on time, use pre-cooked sushi rice from the store.
- Safety tip: If using raw salmon, ensure it is sushi-grade and handled properly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes (for rice)
- Category: Appetizer, Main Dish
- Method: Rolling
- Cuisine: Japanese
Nutrition
- Serving Size: Per Roll (6 pieces)
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g