Smoked Salmon Sushi Roll with Cream Cheese

Name: Smoked Salmon Sushi Roll with Cream Cheese
Prep time: 30 min
Cook time: 20 min
Total time: 60 min
Yield: 4 rolls
Cuisine: Japanese
Ingredients: 1 1/2 cup sushi rice (rinsed until water runs clear); 2 cups water; 1/4 cup rice vinegar; 1 tbsp sugar; 1 tsp salt; 4 sheets nori; 200 g smoked salmon (thinly sliced); 100 g cream cheese (softened); 1 cucumber (julienned); 1 tbsp sesame seeds (toasted)

60 min 4 rolls Medium

All Recipes

Delicious smoked salmon sushi rolls, perfect for sushi lovers and beginners alike, with creamy cheese and fresh cucumber.

Prep

30 min

Cook

20 min

Total

60 min

Servings

Difficulty

Medium

Smoked salmon sushi rolls are a delightful fusion of flavours, combining the rich smokiness of salmon with the creamy texture of cream cheese and the refreshing crunch of cucumber. This version of sushi roll is perfect for those who love the classic combination of smoked salmon and cream cheese, often seen in bagels but now wonderfully adapted into a sushi format. The key to making these rolls successful is in the balance of ingredients. By using high-quality smoked salmon and fresh vegetables, along with perfectly cooked sushi rice, you can create a dish that is both visually stunning and incredibly tasty. This recipe is great for sushi enthusiasts looking to try their hand at making sushi at home, as well as for those who are new to sushi-making.

Instructions

Cook the rice

In a medium saucepan, combine the sushi rice and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 18-20 minutes or until the water is absorbed. Remove from heat and let stand, covered, for 10 minutes.

Pro tip: Do not lift the lid while the rice is cooking to ensure proper steaming.

Season the rice

In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Transfer the rice to a large bowl and gently fold in the vinegar mixture. Let cool to room temperature.

Pro tip: Use a wooden spatula to avoid breaking the rice grains.

Prepare the nori

Place a bamboo sushi mat on a clean surface and lay a sheet of nori on top, shiny side down.

Pro tip: Cover the bamboo mat with plastic wrap for easy cleanup.

Spread the rice

With damp hands, spread a thin layer of sushi rice over the nori, leaving a 2 cm (3/4 inch) border at the top edge.

Pro tip: Do not press the rice too hard, keep it fluffy.

Add fillings

Spread a thin line of cream cheese across the centre of the rice. Top with slices of smoked salmon and cucumber strips.

Pro tip: Ensure the fillings are evenly distributed for a balanced roll.

Roll the sushi

Using the sushi mat, firmly roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge with a little water.

Pro tip: Slice the roll with a sharp knife dampened with water for clean cuts.

💡

Tips & Tricks

Use sushi-grade rice for best results.
Keep your hands damp to prevent rice sticking.
Use a sharp knife for clean cuts.

Frequently Asked Questions

What ingredients are needed for smoked salmon sushi roll?

You'll need sushi rice, nori, smoked salmon, cream cheese, cucumber, rice vinegar, sugar, salt, and sesame seeds.

How many calories are in a smoked salmon sushi roll?

Each smoked salmon sushi roll contains approximately 300 calories.

How do you make smoked salmon sushi roll?

Cook sushi rice, season it, spread it on nori, add cream cheese, smoked salmon, and cucumber, then roll and slice.

Can I use regular rice for sushi?

For best results, use sushi rice as it has the right sticky texture needed for sushi rolls.

How long can I store smoked salmon sushi rolls?

Store them tightly wrapped in the fridge for up to 24 hours. They are best consumed fresh.

Serving Suggestions

Serve these smoked salmon sushi rolls with a side of soy sauce, pickled ginger, and wasabi for a complete sushi experience. They pair beautifully with a light, crisp white wine or a refreshing sake. These rolls can be made ahead of time and stored in the fridge for up to a day. Ensure they are wrapped tightly in plastic wrap to prevent them from drying out. For best results, consume them within a few hours of preparation.

Nutrition per serving

300

Calories

14g

Protein

11g

Fat

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