smoked salmon & cream cheese sushi (philly roll)

smoked salmon & cream cheese sushi (philly roll)
ingredients
all
1 cup Calrose brown or white rice
cooked and cooled
1/4 tsp sugar
2 tsp rice wine vinegar
nori (Japanese seaweed sheets for sushi)
sushi rice
sesame seeds
smoked salmon
cut into strips
cream cheese
cut into strips
cucumber
cut into strips
masago (capelin roe)
optional
wasabi
soy sauce
cookware
  • rice paddle or shamoji
  • cup of water
  • sushi roller (could also use parchment paper)
While smoked salmon and cream cheese are great with bagels, this combination also works really well with sushi! This recipe is an example of Western-style sushi and is often found on the menus of American sushi restaurants.
1
For the sushi rice, cook the rice about 2 to 3 hours before rolling time. Once cooked, gently fluff the rice and set aside to cool. Be sure to cover it while cooling so that the rice doesn't dry out. When cooled to room temp, dissolve the sugar into the rice vinegar and stir into the rice.
2
Prep the ingredients that will go into the sushi roll. Cut the smoked salmon, cream cheese, and cucumber into strips.
3
To assemble the maki roll, start by laying out the nori onto the sushi roller or parchment paper, spread the sushi rice into a thin, even layer, then sprinkle with sesame seeds. (A fork or rice paddle dipped in water helps with spreading out the rice.)
4
Lay down the strips of smoked salmon, cream cheese, and cucumber. Also add masago if using. Roll into an even cylinder, then cut into 6 bite-sized pieces.
5
Make a sauce by dissolving some wasabi into the soy sauce. Lightly dip sushi pieces into this sauce just before eating.