Zutaten für Smoked Salmon Sushi
- Cooked Sushi Rice
- 2 sheets nori seaweed
- 4 ounces smoked salmon, thinly sliced
- 4 ounces cream cheese, softened
- 1/4 cup finely chopped red onion
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Zubereitung von Smoked Salmon Sushi
- In a small bowl, gently combine the softened cream cheese and finely chopped red onion. Set aside.
- Place a sheet of nori on the bamboo mat, shiny side down.
- Spread 1 cup of cooked sushi rice evenly over the nori, leaving about 1 inch of space at the top edge.
- Spread half of the cream cheese mixture along the edge of the rice closest to you. Arrange half of the smoked salmon slices over the cream cheese.
- Using the bamboo mat, lift the edge of the nori closest to you and tightly roll it away from you, forming a log. Keep the mat taut to maintain a firm roll.
- Moisten the top edge of the nori with a small amount of water to seal the roll. Gently press to secure.
- Repeat steps 2-6 with the remaining nori, rice, cream cheese mixture, and smoked salmon.
- Using a sharp knife dipped in water (to prevent sticking), cut each roll in half to create two single-serve rolls, or cut into 6 smaller finger food slices.
- Serve immediately with wasabi and soy sauce.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
6g
Fat
38g
Carbs
12g
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30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation For 1 Or 2 Low Protein 5 Ingredients Or Less Lunch Main Dish Rice Seafood Asian Japanese Easy Finger Food Salmon Fish Dietary Low Sodium Low Calorie Low In Something Pasta Rice And Grains Saltwater Fish Number Of Servings Presentation Served Cold
