J.b. Roll (salmon & Cream Cheese)* Recipe
Make J.b. Roll (salmon & Cream Cheese)* Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Rice
Roll Ingredients
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Drain and place in a saucepan with 1.25 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for an additional 10 minutes.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the cooked rice and gently fold it in with a wooden spatula. Allow the rice to cool to room temperature.
Assemble the Roll
- 3
- 4
Roll the Sushi
Lay a sheet of nori on a bamboo sushi mat. Wet your hands to prevent sticking and take a handful of sushi rice (about 1/2 cup) and spread it evenly over the nori, leaving about 1 inch at the top edge. Place a line of salmon, cream cheese, cucumber, and avocado across the center of the rice.
- 5
Roll and Slice
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Once rolled, use a sharp knife to slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serve
- 6
Presentation
Arrange the sushi pieces on a plate and serve with soy sauce, pickled ginger, and wasabi on the side.
