Craving delicious sushi but intimidated by the seemingly complex process? Think again! This recipe for Homemade Salmon & Cream Cheese Sushi Rolls proves that creating restaurant-quality sushi at home is easier than you might think. Forget expensive takeout and enjoy the fresh, satisfying taste of perfectly rolled sushi made with simple, readily available ingredients. This recipe offers a delightful twist on a classic, combining the richness of cream cheese with the delicate flavor of salmon for a truly irresistible treat.
We'll guide you through each step, from preparing the sushi rice to mastering the art of rolling, ensuring you achieve perfectly formed and beautifully presented sushi rolls. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions and create some amazing salmon and cream cheese sushi rolls together!
Tools Needed
- Pan
- Large tray
- Bamboo rolling mat
- Polythene sheet
- Knife
Ingredients
- Japanese short grain rice: 1 cup
- Water: 2 cups
- Sugar: 1/2 teaspoon
- Salt: 1/2 teaspoon
- White vinegar: 1 tablespoon
- Nori seaweed sheets
- Toasted sesame seeds
- Carrot
- Cucumber
- Smoked salmon
- Kiri cheese (or similar soft cheese)
- Sweet soy sauce (e.g., Thaw Allen Sauce)
- Wasabi
- Ginger pickle
- Soy sauce
Step-by-Step Instructions
Step 1. Prepare the Sushi Rice
- Wash 1 cup of Japanese short grain rice thoroughly 2-3 times and soak for 15-20 minutes. Discard the water.
- Add the rice to a pan with 2 cups of water and bring to a boil. Once boiling, cover and cook on low heat for 10 minutes, or until the water evaporates.
- Spread the cooked rice on a large tray to cool to room temperature. Add 1/2 teaspoon each of sugar and salt, and 1 tablespoon of white vinegar. Mix well.
Step 2. Assemble the Salmon Sushi Roll
- Place a polythene sheet on a bamboo rolling mat. Place a nori sheet shiny side up.
- Spread some rice onto the nori sheet. Sprinkle with toasted sesame seeds.
- **For Salmon Sushi Roll:** Arrange thin strips of carrot and cucumber, then smoked salmon on the rice. Lift with the polythene sheet and roll tightly. Cut into bite-sized pieces.
Step 3. Assemble the Cream Cheese Sushi Roll
- Place a polythene sheet on a bamboo rolling mat. Place a nori sheet shiny side up.
- Spread some rice onto the nori sheet. Sprinkle with toasted sesame seeds.
- **For Cream Cheese Sushi Roll:** Spread rice on a nori sheet. Add Kiri cheese, cucumber and carrot strips, and sesame seeds. Roll tightly, then cut into pieces.
Step 4. Serve your Sushi
- Serve both sushi rolls with sweet soy sauce, wasabi, ginger pickle, and soy sauce.
Read more: Chef Tom's Tuna Tataki: A Step-by-Step Guide
Tips
- Use a bamboo mat and polythene sheet to help roll the sushi easily.
- Wet your hands to prevent the rice from sticking.
- Press firmly while rolling to ensure the sushi holds its shape.
Nutrition
- Calories: approximately 600-700
- Fat: 25-35g
- Carbs: 70-85g
- Protein: 20-25g
FAQs
1. Can I use pre-cooked salmon?
Yes! Pre-cooked salmon works perfectly. Just ensure it's flaked or finely chopped before adding it to the filling.
2. What type of rice should I use?
Use sushi rice. It's short-grain rice specifically designed to become sticky when cooked, which is essential for sushi rolling.
3. My sushi rolls are falling apart! What went wrong?
Make sure your sushi rice is properly cooked and seasoned with rice vinegar. Also, ensure the sushi mat is tightly wrapped around the roll to hold it together as you're shaping it. Don't overfill the rolls.
Making sushi at home is surprisingly simple and incredibly rewarding. This Salmon & Cream Cheese Sushi Roll recipe proves that with a little practice, you can enjoy delicious, fresh sushi whenever you crave it. So grab your ingredients, roll up your sleeves, and enjoy the delicious fruits of your culinary labor!