Ingredients for 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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How to Make 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
