Salmon Sushi Roll

Ingredients

• 1 cup sushi rice
• 1.25 cups water
• 2 tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 2 sheets nori sheets
• 4 oz sashimi-grade salmon
• 2 tbsp cream cheese

Instructions

1. 1

   Rinse the 1 cup sushi rice in cold water until clear, then combine with 1.25 cups water in a pot. Bring to a boil, cover, reduce to low, and cook until water is absorbed, about 15 minutes.

2. 2

   While rice cooks, mix 2 tbsp rice vinegar, 1 tsp sugar, and 0.5 tsp salt in a small bowl until dissolved. After rice is done, let it rest 5 minutes, then fold in the vinegar mixture and spread on a plate to cool.

3. 3

   Slice the 4 oz salmon into thin strips about 1/2 inch wide. Cut the 2 tbsp cream cheese into similar-sized strips. Slice green onions into thin pieces if you have them.

4. 4

   Place one nori sheet on a bamboo mat or clean surface, shiny side down. Wet your hands with water and spread half the rice evenly over the nori, leaving a 1-inch strip at the top edge.

5. 5

   Arrange half the salmon and cream cheese strips in a line across the rice, about 1 inch from the bottom edge. Sprinkle with green onion if using.

6. 6

   Lift the mat and roll the nori over the filling, tucking tightly. Continue rolling to the end, then press gently to seal. Repeat with the second sheet and remaining filling.

7. 7

   Using a sharp wet knife, slice each roll into 6 pieces. Wipe the knife between cuts for clean edges. Serve with wasabi and soy sauce if desired.

Tools you’ll need

• bamboo sushi mat
• sharp knife
• small bowl
• pot with lid

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