Salmon Roll with Cream Cheese (Japanese Maki Sushi Recipe)
Enjoy the rich, creamy flavors of this Salmon Roll, filled with fresh salmon and cream cheese. This simple homemade maki sushi is perfect for sushi lovers!
Equipment
Ingredients
Instructions
- Prepare the Ingredients: Cut the salmon and cream cheese into 1 cm (½-inch) strips. Rinse the lettuce and pat them dry with a clean kitchen towel.
- Make Sushi Rice: Blend rice vinegar, salt, and sugar well in a small bowl. Transfer the cooked rice to a large bowl, and gradually pour the vinegar mixture over the rice while gently mixing it with a rice paddle.
- Assemble: Place the nori sheet, shiny side down, on a bamboo sushi mat. Spread the sushi rice evenly over the nori, leaving 1 cm (about 1/2 inch) of the nori uncovered at the top. Arrange the lettuce, salmon, and cream cheese in the center of the rice.
- Roll: Align the seaweed with the bottom edge of the sushi mat. Use your middle finger to hold down the sushi fillings, lift the mat with your thumb, and start rolling from the front until the end of the rice. Apply gentle pressure to shape the roll.
- Cut the Sushi Roll: Wet the knife with the damp cloth and cut the futomaki sushi roll into bite-sized pieces.
Notes
- When spreading the rice, wet your hands with water to prevent the sticky rice from clinging to your fingers, or use a rice paddle to make spreading easier.
- Nori sheets have a shiny side and a rough side. Always place the shiny side down when assembling the roll.
- When cutting, have a wet cloth ready. Moistening the knife before slicing makes the rice not stick and makes it easy to cut.
Video
Nutrition
Serving: 1servingCalories: 258kcalCarbohydrates: 27g
This nutritional information is estimated and provided for general reference only.