Mt.mckinley Roll Recipe

Sushi Roll Preparation

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. In a rice cooker or pot, combine the rinsed rice with 2.5 cups of water and cook according to the rice cooker's instructions or bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Once cooked, let it steam for 10 minutes off the heat.

2. 2

   Season the Rice

   In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Once the rice has cooled slightly, gently fold in the vinegar mixture using a wooden spoon or spatula. Allow the rice to cool to room temperature.

3. 3

   Prepare the Fillings

   While the rice is cooling, slice the salmon, avocado, and julienne the cucumber. Set aside.

4. 4

   Assemble the Sushi Roll

   Place a bamboo sushi mat on a flat surface and lay a sheet of nori on top, shiny side down. Wet your hands to prevent sticking and grab a handful of sushi rice. Spread the rice evenly over the nori, leaving a 1-inch border at the top.

5. 5

   Add Fillings

   In the center of the rice, place a few slices of salmon, avocado, cucumber, and a thin layer of cream cheese.

6. 6

   Roll the Sushi

   Using the mat, carefully roll the sushi away from you, pressing gently but firmly to shape the roll. Once rolled, use a sharp knife to slice the roll into bite-sized pieces.

7. 7

   Serve

   Arrange the sliced rolls on a platter. Serve with soy sauce, wasabi, and pickled ginger on the side for dipping.