Ingredients and Weight:
- Sushi rice: 2 cups
- Water: 2 1/4 cups
- Sushi vinegar: 1/4 cup
- Smoked salmon: 1 pound, thinly sliced
- Cream cheese: 8 ounces, softened
- Avocado: 1 ripe, peeled, and sliced
- Cucumber: 1/2, peeled and sliced into matchsticks
- Nori sheets: 8
- Wasabi paste: to taste
- Soy sauce: to taste
Preparation Time:
30 minutes
Cooking Time:
10 minutes
Difficulty Level:
3
Preparation Method Steps:
- Rinse the sushi rice in a fine-mesh sieve until the water runs clear. Transfer the rice to a medium saucepan and add the water. Bring to a boil over high heat.
- Reduce heat to low, cover, and simmer for 18 minutes, or until all the water has been absorbed.
- Remove the rice from the heat and let it stand, covered, for 10 minutes.
- In a large bowl, combine the sushi rice and sushi vinegar. Gently toss to combine and cool to room temperature.
- On a bamboo rolling mat, place a sheet of nori shiny side down. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top and bottom.
- Arrange the smoked salmon, cream cheese, avocado, and cucumber in a horizontal line in the center of the rice.
- Starting from the bottom, tightly roll up the sushi, using the mat to apply pressure. Brush the top border with water to help seal the roll.
- Slice the sushi into 8 pieces and serve with wasabi paste and soy sauce.
Nutritional Information:
Per roll:
- Calories: 300
- Fat: 15 grams
- Protein: 18 grams
- Carbohydrates: 30 grams
Dish Characteristics:
- Rich and flavorful
- Creamy and smooth
- Fresh and vibrant
- Perfect for sharing
User Comments:
- "These sushi rolls are amazing! The combination of flavors is perfect."
- "I love how easy these are to make. They're perfect for a quick and delicious meal."
- "The rolls are so beautiful and they taste even better than they look."
- "I've never had sushi before, but these rolls have definitely convinced me to try more."
- "These rolls are a great way to get your kids to eat fish."
Special Precautions and Tips:
- Make sure to use sushi-grade salmon.
- If you don't have a bamboo rolling mat, you can use a clean kitchen towel or parchment paper instead.
- When slicing the sushi, use a sharp knife and wet the blade with water to prevent the rice from sticking.
- Sushi is best served fresh, so eat it within a few hours of making it.
