Inspired by facebook.com
Ingredients
for 4 servings
- 2 cups sushi rice (460 g)
- ¼ cup seasoned rice vinegar (60 mL)
- 4 half sheets sushi grade nori
- 4 oz smoked salmon (115 g)
- 4 oz cream cheese (115 g), cut into matchsticks
- 1 small cucumber, cut into matchsticks
Nutrition Info
- Calories 446
- Fat 10g
- Carbs 64g
- Fiber 0g
- Sugar 56g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
- On the rolling mat place one sheet of nori with the rough side facing upwards.
- Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
- Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
- Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
- Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
- Enjoy!
Ingredients
for 4 servings
- 2 cups sushi rice (460 g)
- ¼ cup seasoned rice vinegar (60 mL)
- 4 half sheets sushi grade nori
- 4 oz smoked salmon (115 g)
- 4 oz cream cheese (115 g), cut into matchsticks
- 1 small cucumber, cut into matchsticks
Nutrition Info
- Calories 446
- Fat 10g
- Carbs 64g
- Fiber 0g
- Sugar 56g
- Protein 7g
Estimated values based on one serving size.
Preparation
- Season the sushi rice with the rice vinegar, fanning and stirring until room temperature.
- On the rolling mat place one sheet of nori with the rough side facing upwards.
- Wet your hands and grab a handful of rice and place it on the nori. Spread the rice evenly throughout the nori without smushing the rice down.
- Arrange, in a horizontal row 1 inch (2 cm) from the bottom, smoked salmon, cream cheese, and cucumber.
- Grabbing both nori and the mat, roll the mat over the filling so the extra space at the bottom touches the other side, squeezing down to make a nice tight roll. Squeeze down along the way to keep the roll from holding its shape.
- Transfer the roll onto a cutting board. Rub a knife on a damp paper towel before slicing the roll into six equal portions.
- Enjoy!
Inspired by facebook.com
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