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Salmon and Avocado Sushi Roll with Cream Cheese Recipe

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4.1 from 1 review

This classic Philadelphia sushi roll recipe features delicate slices of fresh salmon, creamy cream cheese, and fresh avocado and cucumber wrapped in seasoned sushi rice and nori seaweed. Perfectly balanced with a slight tang from the cream cheese and refreshing crunch from the vegetables, this sushi roll is an ideal homemade treat that can be prepared in just 15 minutes.

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

Ingredients

Sushi Roll Ingredients

  • 1 cup Sushi Rice (cooked, see Notes)
  • 1 sheet Nori Seaweed (see Notes)
  • 1 Tablespoon Cream Cheese
  • 1 fillet Salmon Fillet (cut into 6 thin slices)
  • ½ piece Avocado (cut into 3 slices)
  • ⅓ piece Cucumber (peeled and cut lengthwise into quarters)

Instructions

  1. Prep Ingredients: Begin by preparing your ingredients. Cook the sushi rice beforehand following standard sushi rice instructions. Peel and slice the avocado into thin slices and peel the cucumber, cutting it into quarter-length pieces. Slice the salmon fillet into thin pieces approximately 1-1.5 inches wide.
  2. Prepare Nori and Rice: Place the nori sheet on a plastic-wrapped sushi rolling mat to prevent sticking. Spread almost all of the cooked sushi rice evenly over the entire surface of the nori, pressing gently to adhere the rice to the seaweed.
  3. Rice on Other Side: Flip the nori so the rice-coated side is down. Spread the reserved 2-3 tablespoons of rice evenly over half of the seaweed, leaving about 1 inch from the bottom edge uncovered. This layer will help bind the roll together.
  4. Add Cream Cheese: Spread a thin line of cream cheese along the center of the rice on the side with less rice. This adds a creamy texture and tangy flavor to the roll.
  5. Arrange Vegetables: Place the cucumber strips over the cream cheese line, then arrange the avocado slices neatly on top in a straight line.
  6. Roll the Sushi: Using the sushi mat, carefully lift the edge closest to you and begin rolling the sushi away from yourself, tucking the fillings inside. Continue rolling tightly, using your hands to press and shape the roll as you go to create a firm, compact sushi roll.
  7. Add Salmon Topping: Lay the thin slices of salmon over the top of the rolled sushi to create an attractive salmon topping layer.
  8. Mold and Set: Use the sushi mat wrapped in plastic to press down on the roll gently, helping the salmon slices adhere and shaping the sushi into a neat, tight cylinder.
  9. Cut into Slices: Remove the roll from the mat and slice it into approximately 8 pieces about 1 inch thick using a sharp knife for clean cuts.
  10. Serve: Arrange the sushi slices on a serving plate and serve with soy sauce, wasabi, and pickled ginger on the side for dipping and garnishing.

Notes

  • Use short-grain or medium-grain sushi rice and season it with rice vinegar, sugar, and salt for authentic flavor and texture.
  • Wrap the sushi mat with plastic wrap before rolling to prevent rice from sticking and to keep the mat clean.
  • If fresh salmon is unavailable, you can substitute with smoked salmon or another sushi-grade fish.
  • Use a very sharp knife when slicing the sushi roll for clean, smooth cuts without squashing the roll.
  • Keep a small bowl of water nearby to wet the knife blade between cuts to prevent sticking.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes (for sushi rice cooking not included in rolling time)
  • Category: Main Course
  • Method: No-Cook
  • Cuisine: Japanese
  • Diet: Low Fat

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