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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This rice-on-the-outside roll has everything good from a salmon-topped bagel inside. Use the remaining nori to make the nori strips for the Tuna Nigiri. Ingredients:
3 tablespoons chopped green onions |
9 tablespoons (4 1/2 ounces) block-style light cream cheese |
1 1/2 teaspoons prepared wasabi |
6 nori (seaweed) sheets |
4 1/2 cups cooked sushi rice |
2 cups thinly sliced smoked salmon (about 12 ounces) |
Directions:
1. Combine first 3 ingredients. Cut off top quarter of nori sheet along short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.
2. Gently flip nori sheet. Spread 1 1/2 tablespoons cream cheese mixture along top third of shiny side of nori; top with 1/3 cup salmon.
3. Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Repeat procedure with remaining ingredients. Slice each roll into 8 pieces with a sharp knife.
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