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Salmon & cream cheese sushi roll

Recipes

Salmon & cream cheese sushi roll

Ingredients

Makes 1 large sushi roll
250g or 1 cup of cooked rice mixed with sushi vinegar (as per instructions. Roughly 40ml of vinegar per cup of rice)
sliced raw salmon
10g cucumber
10g cream cheese
5g flying fish roe (tobiko)
1 large sheet of dried nori seaweed for sushi
Wasabi
Wasabi dressing

Directions	1. Cut the cucumber lengthways into four equal segments. Cut the cream cheese into long, thin strips of roughly equal size to the cucumber. Marinate these in wasabi dressing for approximately 15 minutes. 2. Place the nori horizontally and spread the vinegared rice out flatly and evenly to cover the whole surface of the nori. 3. Layer the salmon out so that it protrudes slightly from the top of 2., overlapping so as to leave no gaps, then cover with wrap. 4. Flip 3. over back to front on top of the sushi mat so that the wrap is underneath. Arrange the wasabi and other ingredients some way short of the midpoint, then roll up using the sushi mat. 5. Leave to stand for approximately 5 minutes, then cut to desired thickness.

Directions

1. Cut the cucumber lengthways into four equal segments. Cut the cream cheese into long, thin strips of roughly equal size to the cucumber. Marinate these in wasabi dressing for approximately 15 minutes.
2. Place the nori horizontally and spread the vinegared rice out flatly and evenly to cover the whole surface of the nori.
3. Layer the salmon out so that it protrudes slightly from the top of 2., overlapping so as to leave no gaps, then cover with wrap.
4. Flip 3. over back to front on top of the sushi mat so that the wrap is underneath. Arrange the wasabi and other ingredients some way short of the midpoint, then roll up using the sushi mat.
5. Leave to stand for approximately 5 minutes, then cut to desired thickness.