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Sarah's Special Sushi
Sarah's Special Sushi
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
California-style fusion sushi: Smoked salmon and cream cheese rolled with sushi rice in nori seaweed.
Ingredients:
  • 2 sheets nori (dry seaweed)
  • 1 cup uncooked medium grain white rice
  • 1.25 cups water
  • 1.5 tablespoons rice vinegar
  • 1.5 tablespoons white sugar
  • 1 pinch salt
  • 3 ounces cold cream cheese, cut into thin strips, divided
  • 2 teaspoons crushed garlic, divided
  • 0.5 cup crushed cashews, divided
  • 2 green onions, finely chopped, divided
  • 2 ounces smoked salmon, cut into strips, divided
  • soy sauce
  • wasabi paste
Instructions:
  • Rinse the rice in multiple changes of water until the water runs clear, then drain thoroughly. Combine the rice with 1 1/4 cups water in a large saucepan with a lid. Bring to a boil, then lower the heat, cover, and simmer until the top looks dry and water is absorbed, for 15 to 20 minutes. Remove from heat and let it sit covered for an additional 20 minutes to steam.
  • Combine the rice vinegar, sugar, and salt with the rice using a wooden spoon, then spread the rice onto a metal sheet pan to cool.
  • Preheat your oven to 350°F (175°C).
  • Soften the first sheet of nori in the oven for 4 minutes. Place the nori shiny-side down on a plastic-wrapped bamboo mat with the longer side from left to right. Use wet hands to press a 1/2-inch deep layer of rice onto the nori, leaving a 1/2-inch margin on the edge closest to you and 1 inch on the far side, ensuring the layer is flat. The plastic wrap is optional but makes cleanup easier.
  • Place half of the cream cheese slices in a row at the center of the sheet. Sprinkle with 1/2 teaspoon of garlic, half of the crushed cashews, and half of the spring onions. Place half of the smoked salmon strips next to the cream cheese.
  • Lift the edge of the bamboo rolling sheet, fold the lower edge upwards to wrap the filling tightly, and roll the sushi into a firm cylinder. Dab a line of water on the open edge of the nori sheet, then press and roll to seal the roll. Wrap the sushi in the mat and gently squeeze to compact it. Repeat the process with the second nori sheet and remaining fillings.
  • Slice each roll into 6 pieces with a sharp, moistened knife. Keep a damp paper towel nearby to clean the blade after each slice, and wet the knife with water before cutting. Serve with soy sauce and wasabi paste.

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