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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Cook the rice according to package instructions, usually using a rice cooker or stovetop method.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl and gently fold in rice vinegar. Allow it to cool slightly while preparing the other ingredients.
- 3
Prepare the Vegetables
Peel the cucumber and slice it into thin strips, about 1/4 inch thick. Set aside.
- 4
Assemble the Roll
Place a bamboo sushi mat on a clean surface. Lay a sheet of nori on the mat, shiny side down. With wet hands, spread an even layer of sushi rice over the nori, leaving about 1 inch of space at the top edge.
- 5
Add Fillings
In the center of the rice, place a strip of smoked salmon, a line of cream cheese, and a few cucumber strips.
- 6
Roll the Sushi
Using the bamboo mat, start rolling the sushi away from you, applying gentle pressure to form a tight roll. Roll until you reach the edge of the nori. Moisten the top edge with a little water to seal the roll.
- 7
Slice the Roll
Using a sharp knife, slice the roll into 6-8 equal pieces. Wet the knife with water between cuts to prevent sticking.
- 8
Serve
Arrange the sushi pieces on a plate and serve with soy sauce, wasabi, and pickled ginger on the side.