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Salmon and Cream Cheese Sushi Roll Recipe

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4.2 from 3 reviews

  • Author: Chef
  • Total Time: 15 minutes
  • Yield: 1 sushi roll (8 slices)

Description

A classic Philadelphia sushi roll recipe featuring creamy cream cheese, fresh salmon, avocado, and cucumber wrapped in nori and sushi rice. This easy-to-make sushi roll combines silky textures and fresh flavors, perfect for sushi enthusiasts looking to prepare delicious homemade sushi in just 15 minutes.

Ingredients

Sushi Roll Ingredients

  • 1 cup Sushi Rice (cooked, see Notes)
  • 1 sheet Nori Seaweed (see Notes)
  • 1 Tablespoon Cream Cheese
  • 1 Salmon Fillet (cut into 6 thin slices, about 1-1.5 inches broad each)
  • ½ Avocado (cut into 3 slices)
  • ⅓ Cucumber (peeled and cut lengthwise into quarters)

Instructions

  1. Prep Ingredients: Prepare all ingredients by slicing the avocado, cucumber, and salmon as directed. Make sure the sushi rice is cooked and ready for use.
  2. Make Sushi Rice: Cook the sushi rice according to your preferred method or recipe. Keep it warm and ready for spreading on the nori.
  3. Slice Avocado and Cucumber: Cut avocado into thin slices. Peel the cucumber and cut it into quarters lengthwise for long strips.
  4. Slice Salmon: Slice the salmon fillet into six thin pieces approximately 1-1.5 inches wide, similar in thickness to banana skin.
  5. Prepare the Nori: Place one sheet of nori seaweed on a plastic-wrapped bamboo sushi mat to prevent sticking.
  6. Spread Rice on Nori: Spread almost all the cooked sushi rice evenly over the nori sheet, fully covering it. Use your fingers to press the rice gently into the nori.
  7. Spread Rice on the Other Side: Flip the nori so the rice is facing down, then spread 2-3 tablespoons of rice on one half of the exposed seaweed, keeping a 1-inch gap at the bottom edge.
  8. Add Cream Cheese: Spread a thin line of cream cheese along the center of the rice on the exposed seaweed half.
  9. Arrange Vegetables: Place cucumber strips directly over the cream cheese line, then layer the three avocado slices in a row on top of the cucumber.
  10. Roll the Sushi: Using the bamboo mat wrapped in plastic, hold the nori from the edge closest to you and start rolling in the sushi tightly, pressing down lightly as you roll.
  11. Press and Seal: Roll completely, pressing firmly to create a tight sushi roll.
  12. Add Salmon Topping: Lay the sliced salmon pieces evenly on top of the rolled sushi.
  13. Mold with Mat: Press down gently on the sushi roll with the bamboo mat to help the salmon adhere and shape the roll.
  14. Cut Sushi Roll: Remove the sushi roll from the mat and slice into 8 pieces roughly 1 inch thick each.
  15. Serve: Arrange the sushi slices on a plate and serve with soy sauce, wasabi, and pickled ginger for dipping.

Notes

  • Use short-grain sushi rice for the best texture and stickiness.
  • For easier rolling and to prevent sticking, wrap your bamboo mat with plastic wrap before starting.
  • Cook sushi rice following standard sushi rice preparation methods, seasoning with rice vinegar, sugar, and salt as preferred.
  • Fresh, high-quality salmon suitable for sushi consumption is essential to ensure safety and flavor.
  • Keep a small amount of rice aside when spreading the initial layer so you can add a thinner rice layer on the opposite side of the nori.
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (rice cooking time not included)
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Japanese

Find it online: https://saracooking.com/salmon-and-cream-cheese-sushi-roll-recipe/