How to make it

  • Rinse rice well in cold water until water runs clear
  • boil rice in water, turn to simmer after boil, and cover for 15 minutes then remove from heat.
  • Add vinegar to rice and mix well then let rice cool
  • skin and slice cucumber into pencil sized strips
  • skin and slice avacado into pencil sized strips
  • cut cream cheese into pencil sized stips ( a wire cheese slicer works great, or use a hot, wet butcher knife)
  • flake salmon apart at natural segments
  • Spread handfull of rice on seaweed wrap. wet your fingers (rice is REALLY STICKY) to help when covering seaweed wrap in single layer of rice.
  • Add cuke, avacado and cream cheese strips then lay in salmon at the front end of the rice covered wrap
  • roll up the ingriedients tightly by hand
  • use a bamboo mat if you have one to tighten roll
  • use sharp wet knife to slice off pieces from your roll
  • 8 pieces per roll is a good thickness
  • serve with soy sauce and wasabi

Reviews & Comments 4

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  • nenegyurlinalohaland 5 years ago
    If you use a bamboo mat put some plastic film over the mat then roll. Much easier and keeps the mat clean
    Was this review helpful? Yes Flag
    " It was excellent "
    cherylannxo ate it and said...
    THIS RECIPE LOOKS JUST WONDERFUL, NEVER THOUGHT OF MAKING SUSHI WITH SMOKED SALMON AND I BUY IT ALL THE TIME. ^5. HAVE A WONDERFUL NIGHT...CHERYL
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Delicious, but - the rice vinegar is NOT optional!! It's part of what makes sushi rice SUSHI rice! This was how I was introduced to sushi and it is wonderful.
    Was this review helpful? Yes Flag
    " It was excellent "
    juliecake ate it and said...
    Looks great! Thanks for the post.
    Was this review helpful? Yes Flag

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