How to Make Sushi Rolls w/ Cream Cheese | Sushi Lessons

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INGREDIENTS: 1/2 sheet sushi seaweed 1/3 cup cooked and seasoned sushi rice 2 strips cream cheese 3 strips smoked salmon, 1/4 inch by 1/4 inch by 4 inches long 1 tablespoon toasted sesame seeds, optional

I’m going to show you how to make cream cheese with salmon. You are going to need a bamboo mat, seaweed, cream cheese, and salmon. You can use smoked salmon or regular salmon.

Today, I have fresh sushi quality salmon. I’m going to use that. First, I wet my hand and spread rice on the seaweed.

I’m using a half sheet of Nori, because if you use a full sheet, it’s going to be too big. It’s overwhelmed with rice, cream cheese, and everything. So, I like to use a half sheet.

Flip it over. Add the cream cheese, then the smoked salmon or regular salmon. I overwrap the salmon to make sure there is no holes in between.

The cream cheese is nice and solid, so I don’t have to overwrap it. I just want to put the cream cheese on nice and even, from edge to edge.

Now, you see here that the salmon is nicely and evenly spread from edge to edge, as is the cream cheese. Now, I’m ready to roll it.

Pick up the bamboo with your thumb, hold on with the fingers, the ingredients, and make it tighter. Pick it up, and roll into a shape. You come to the edge. You come on to the other edge. That’s your cream cheese salmon roll.

Now, I’m going to show you how to slice it. Cut it in half first. Clean it. There we have it, the cream cheese and salmon roll.