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Smoked salmon and cream cheese rolls
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Master homemade sushi with endless creative possibilities.
Ingredients:
  • 430g (2 cups) Japanese Style Sushi Rice, rinsed, drained
  • 750ml (3 cups) cold water
  • 125ml (1/2 cup) sushi seasoning
  • 8 nori sheets
  • 240g smoked salmon slices, torn
  • 80g-piece cream cheese, cut into 1cm-thick batons
  • 1 1/2 Lebanese cucumbers, cut into 5mm-thick batons
  • 100g snow pea sprouts
  • Soy sauce, to serve
  • Pickled ginger, to serve
  • Wasabi, to serve
Instructions:
  • Thoroughly wash the rice until the water runs clear. In a saucepan over high heat, combine the rinsed rice and water. Once boiling, lower the heat and cover the pan. Allow it to cook for 12 minutes or until the water is fully absorbed.
  • Cover and let it steam for 10 minutes. Then, gently fold in the seasoning using a rice paddle or wooden spoon. Allow it to cool for 15 minutes, stirring occasionally.
  • Lay 1 nori sheet on a bamboo mat. Spread 3/4 cup of rice over the nori using wet hands, leaving a 2cm border at the far edge.
  • Layer the smoked salmon, cream cheese, cucumber, and snow pea sprouts on top of the rice, approximately 5cm away from the edge nearest to you.
  • Gently lift one edge of the mat to secure the filling while rolling to enclose. Use light pressure to shape and seal the roll. Repeat this process to prepare a total of 8 rolls.
  • Slice each roll into 6 pieces using a moist sharp knife. Present with soy sauce, pickled ginger, and wasabi.

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