Smoked salmon and cream cheese rolls


Prepare Time: 0:30 | Cook Time: 0:15 | Difficulty: CAPABLE COOKS

Learn how to make your own sushi at home, for variations on the recipe check out the notes.



  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.

  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.

  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.

  4. Arrange the smoked salmon, cream cheese, cucumber and snow pea sprouts along the rice, about 5cm from the edge closest to you.

  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.

  6. Use a wet sharp knife to cut each roll into 6 slices. Serve with soy sauce, pickled ginger and wasabi.

Australian Good Taste – September 2012 , Page 100

Recipe by Michelle Southan
Photography by Jeremy Simons

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