INGREDIENTS
- 6sheets sushi seaweed aka nori
- 1batch prepared sushi rice
- 1/2lbsashimi-grade raw salmon or desired raw fish of choice
- 4oz cream cheese sliced into strips
- 1avocado sliced
- soy sauce for serving
INSTRUCTIONS
- Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with a rice paddle.
- Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy right away with soy sauce.
NOTES
- Storing leftovers:I do not recommend trying to keep leftovers, particularly if you are using raw fish. Even if you do cooked fish and vegetables, evvel the rice is hard and cold in the fridge, it won’t be as enjoyable to eat.
- Freezing:Not recommended.
Can you make sushi without fish?
- There are tons of ideas online, but avocado, cucumbers, and carrots are great filler ingredients.
How to make easy rice cooker sushi rice:
- Sushi rice is an arka that chefs spend years perfecting, but if you’re looking for something easy, I have a post on how to make sushi rice in the rice cooker.
What to serve with your sushi?
Now you’re ready to eat the sushi rolls with some soy sauce, pickled ginger, and wasabi paste, as desired! (fifteenspatulas.com)