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How to make Smoked salmon and cream cheese rolls

Yield = 48 pieces
Prep time: 0:30
Cook time: 0:15
Total time: 0:45

Ingredients

  • 430g (2 cups) SunRice Japanese Style Sushi Rice, rinsed, drained
  • 750ml (3 cups) cold water
  • 125ml (1/2 cup) sushi seasoning
  • 8 nori sheets
  • 240g smoked salmon slices, torn
  • 80g-piece cream cheese, cut into 1cm-thick batons
  • 1 1/2 Lebanese cucumbers, cut into 5mm-thick batons
  • 100g snow pea sprouts
  • Soy sauce, to serve
  • Pickled ginger, to serve
  • Wasabi, to serve

Method

  • Step 1 Rinse rice until it runs clear. Bring rice and water to boil in a saucepan over high heat. Reduce to low. Cover. Cook for 12 minutes or until water is absorbed.
  • Step 2 Set aside, covered, for 10 minutes to steam. Use a rice paddle or wooden spoon to fold in seasoning. Set aside for 15 minutes to cool, stirring occasionally.
  • Step 3 Place 1 nori sheet on a bamboo mat. Use wet hands to spread 3/4 cup rice over the nori, leaving a 2cm border at the edge furthest from you.
  • Step 4 Arrange the smoked salmon, cream cheese, cucumber and snow pea sprouts along the rice, about 5cm from the edge closest to you.
  • Step 5 Pick up the edge of the mat and hold filling in place while rolling to enclose. Gently press the mat to shape and seal. Repeat to make 7 more rolls.
  • Step 6 Use a wet sharp knife to cut each roll into 6 slices. Serve with soy sauce, pickled ginger and wasabi.