Creamy Avocado Salmon Philadelphia Sushi Rolls
Creamy Avocado Salmon Philadelphia Sushi Rolls: A step-by-step recipe of the most popular sushi rolls with salmon, avocado and cream cheese. The best you can do with only 6 ingredients!
Servings 2 servings
Calories 605kcal
Ingredients
- 90 grams or 1/2 cup sushi rice
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 sheet dried roasted nori
- 1/2 medium-sized cucumber
- 1/2 ripe avocado
- 3 tablespoons cream cheese e.g. Philadelphia cheese
- 350 or 12 oz raw salmon
- soy sauce to serve
- wasabi paste to serve
- Additional tools: plastic food wrap bamboo mat
Instructions
- Cook the sushi rice as per instructions on the package. I wash the rice thoroughly, add 1/2 cup of rice and 3/4 cup water to the pot and bring to a boil. Then I cover it and simmer for 15 minutes until the water has been absorbed. Once it's ready, I allow it to sit untouched for 10 more minutes. Let it cool so that you can work with it with your hands.
- Combine 1 tablespoon rice vinegar, sugar and salt and add it to the rice. Mix well with a wooden spoon. Combine 1 tablespoon of rice vinegar with 1/3 cup of water in a bowl. You need it to dip your fingers, so that the rice doesn't stick to your hands.
- Use scissors to cut the sheet of nori into 2 equal parts. Cut cucumber and avocado lengthwise into strips.
- Put the bamboo mat on your working surface. Cover it with a piece of plastic food wrap to avoid the mess. Put nori on top with the rough side up. Spread the rice around the whole sheet leaving a 2.5 cm or 1 inch border on the bottom and going beyond the edge of nori on the top by 2.5 cm or 1 inch.
- Turn the sheet over so the nori is facing up and the rice is facing the plastic wrap.
- Spread the cream cheese lengthwise in the middle of nori. Put the strips of cucumber and avocado on top.
- Start folding the bottom of the sheet over the rice, pressing evenly. Roll until the log is formed.
- Slice the salmon into large but thin pieces. Place it evenly on the plastic foil forming a rectangle and put the rice log into in the lower part of it.
- Fold the bottom of the fish over the rice, pressing evenly. Roll until rice is evenly wrapped in salmon.
- Cut the excess and divide the log into 8 pieces with a wet serrated knife (e.g. bread slicer). Enjoy!
Notes
Store in the fridge for up to 2 days.
Nutrition
Calories: 605kcal | Carbohydrates: 49g | Protein: 40g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 1318mg | Potassium: 1267mg | Fiber: 5g | Sugar: 8g | Vitamin A: 555IU | Vitamin C: 7.9mg | Calcium: 59mg | Iron: 2.6mg