Salmon and Cream Cheese Sushi

    35 minutes

    I am not a big fan of cream cheese in sushi but it is becoming popular and my kids like it. This recipe is the way they like it.


    Northern Territory, Australia
    12 people made this

    Serves: 6 

    • 1 cup sushi grade rice
    • 1 1/2 cups water
    • 3 tablespoons sushi vinegar
    • 200g smoked salmon, pre-sliced
    • 1/2 cucumber, sliced
    • 100g cream cheese
    • 6 sheets of toasted seaweed (nori)

    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Rice: Rinse the rice then add to a saucepan with the 1 1/2 cups of water, bring to the boil with a lid on then turn off the heat and leave for 20 minutes. Add the vinegar and stir to fluff up.
    2. Sushi: Place one of the pieces of seaweed on a sushi mat. Place a thin layer of rice over the sheet leaving a 5cm gap at one end.
    3. At the opposite end to the gap lay the slices of salmon then top with a piece of cucumber then a strip of cream cheese.
    4. Moisten the gap of seaweed with water. Roll the sushi starting at the end with the salmon. The moistened end with no rice will seal the sushi and keep it together.
    5. To Serve: I refrigerate the sushi to let the rice and seaweed set for about 20 minutes or until needed. Wetting a knife between each cut slice the roll into your desired serving size; about 2cm is ideal.

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    Not a fan of the cream cheese but it worked out well  -  03 Mar 2015