How to make sushi without cucumber: Salmon, avocado & cream cheese roll
If you're looking for a simple at-home sushi recipe that delivers Japanese seafood flavor but also combines some delicious American ingredients, you must try this recipe. I'm combining fresh raw salmon, avocado, and cream cheese for this tasty dish.
Servings 6 rolls
Cost $15
Ingredients
- 1.5 cups sushi rice
- 2 cups of water preferably filtered
- 1/4 cup of seasoned rice vinegar
- 6 sheets of nori sushi-grade seaweed
- 1 batch of ready-cooked sushi rice
- 1/2 lb of raw salmon make sure it's sushi grade and very fresh
- 4 oz of cream cheese like Philadelphia that's sliced into thin strips
- 1 avocado sliced
- soy sauce for serving
- wasabi and pickled ginger for serving optional
Instructions
- Cook the rice in a rice cooker or on the stovetop with water. Choose the sushi rice setting if you have one or the regular white rice setting if not.
- Once rice is done cooking (about 25-30 minutes), pour the seasoned rice vinegar on top and mix well until all the grains are covered. Now it's time to start making the sushi rolls.
- On a bamboo mat, place your seaweed.
- Place an even layer of sushi rice and smooth it out slowly and gently using a rice paddle.
- Next, top the rice layer with salmon, cream cheese slices, and avocado slices.
- Roll up the ingredients into tight rolls.
- Slice them using a sharp yanagiba or other sushi knife and serve with soy sauce, wasabi paste, and pickled ginger.
Notes
You can use lox or smoked salmon if you don't want to use the raw fish. Also, you can sprinkle some sesame seeds for added crunch.
