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Salmon and Avocado Sushi Roll with Cream Cheese Recipe

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3.9 from 2 reviews

This Philadelphia-style sushi roll is a quick and delicious homemade sushi recipe featuring creamy cream cheese, fresh salmon, ripe avocado, and crisp cucumber wrapped in nori and seasoned sushi rice. Perfect for a light lunch or appetizer, it comes together in just 15 minutes with simple ingredients and no special equipment beyond a sushi mat.

  • Total Time: 15 minutes
  • Yield: 1 roll (about 8 sushi slices)

Ingredients

Sushi Rice

  • 1 cup sushi rice (cooked, see notes)

Main Ingredients

  • 1 sheet nori seaweed (see notes)
  • 1 tablespoon cream cheese
  • 1 salmon fillet (cut into 6 thin slices)
  • ½ avocado (cut into 3 slices)
  • ⅓ cucumber (peeled and cut into quarters lengthwise)

Instructions

  1. Prepare Ingredients: Ensure all your ingredients are prepped. Have cooked sushi rice ready following standard sushi rice preparation methods.
  2. Slice Avocado and Cucumber: Cut avocado into thin slices and peel the cucumber, then cut it into quarter-lengthwise slices for even layering.
  3. Slice Salmon: Cut the salmon fillet into 6 thin slices, about 1-1.5 inches wide, similar to banana skin thickness.
  4. Lay Out Nori: Place the nori sheet shiny side down on a sushi mat wrapped in plastic to prevent sticking.
  5. Spread Sushi Rice on Nori: Evenly spread most of the cooked sushi rice across the entire nori sheet using your fingers, leaving a thin layer that covers it completely.
  6. Spread Rice on Other Side of Nori: Flip the nori so the rice is on the bottom, then spread 2-3 tablespoons of rice on one half of the seaweed side, leaving about 1 inch (2 cm) at the bottom free of rice.
  7. Apply Cream Cheese: Spread a line of cream cheese down the center of the rice on the nori.
  8. Add Cucumber and Avocado: Place the cucumber slices over the cream cheese and arrange the three avocado slices in a line above them.
  9. Roll the Sushi: Using the sushi mat, carefully lift the edge closest to you and start rolling firmly over the fillings, pressing down to keep the roll tight and secure.
  10. Top with Salmon: Lay the salmon slices evenly on top of the formed sushi roll.
  11. Mold Sushi Roll: Press down gently but firmly with the sushi mat over the salmon to secure the topping and shape the roll.
  12. Cut the Roll: Remove the sushi roll from the mat and cut into approximately eight 1-inch (2 cm) thick slices using a sharp knife.
  13. Serve: Arrange the sushi slices on a serving plate and serve with soy sauce, wasabi, and pickled sliced ginger as dipping options.

Notes

  • For perfect sushi rice, rinse rice until water runs clear, cook using a rice cooker or stovetop method, then season with rice vinegar, sugar, and salt while warm.
  • Use a sushi rolling mat wrapped in plastic wrap to avoid sticking during rolling.
  • Fresh, sashimi-grade salmon ensures the best flavor and safety.
  • Peeling the cucumber removes bitterness and makes the texture smoother inside the roll.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (rice cooking time not included)
  • Category: Sushi
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Find it online: https://yourdailycook.com/salmon-and-avocado-sushi-roll-with-cream-cheese-recipe-2/