Making sushi at home might seem scary, but this simple recipe for smoked salmon and cream cheese sushi shows that it’s not as hard as you think. This fusion-style sushi, which is often called a Philadelphia roll, wraps salmon, cheese, and crunchy vegetables in seasoned rice and nori. It’s great for beginners because it doesn’t need any raw fish or fancy tools other than a bamboo mat.
This recipe gives you restaurant-quality results without the hassle, whether you’re having a dinner party or just want a fresh lunch. Also, you can change it to fit your needs, it’s good for you, and it only takes an hour to make.
In this guide, we’ll cover everything from making the sushi rice (using things like rice vinegar to season it, which you may remember from previous conversations) to rolling and cutting it. By the end, you’ll know exactly how to make smoked salmon cream cheese sushi rolls at home. Let’s get started.
What Are the Benefits of Putting Cream Cheese and Smoked Salmon in Your Sushi?
The smokiness of the smoked salmon goes well with the tanginess of the cream cheese to make a creamy, rich bite that isn’t too fishy. This mix started as an American take on traditional Japanese sushi, which makes it easy for people who are new to the craft to try. Smoked salmon is easy to find, cheap, and safe to eat right out of the package, unlike recipes that call for sushi-grade raw fish.
This roll is good for your health because salmon has omega-3 fatty acids that are good for your heart, and cream cheese makes it creamy. Add vegetables like cucumber or avocado for crunch and nutrients, and you’ve got a meal that is good for you. This smoked salmon sushi recipe with cream cheese is perfect for beginners. It makes about 4–6 rolls, which is enough for 2–4 people.
Ingredients
Get these easy things together for a step-by-step recipe for homemade Philadelphia rolls. Most of them are things you probably already have in your kitchen or can easily find at the store.
- For sushi rice, use two cups of uncooked Japanese short-grain rice that has been rinsed until the water runs clear.
- To cook the rice, you need 2 1/4 cups of water.
- For rice vinegar seasoning, mix together 1/4 cup of rice vinegar, 2 tablespoons of sugar, and 1 teaspoon of salt.
- Nori Sheets: 4–6 sheets of dried seaweed.
- 6 to 8 ounces of smoked salmon, cut into thin slices.
- Cream cheese: 4 to 6 ounces, softened and cut into thin strips (for authenticity, use Philadelphia brand).
- Cucumber: 1 small, with seeds removed and cut into thin strips.
- Avocado (optional): 1 ripe avocado, cut into thin slices for extra creaminess.
- 1 tablespoon of toasted sesame seeds for decoration.
- Extras: Pickled ginger, soy sauce, and wasabi to serve.
For a change, try adding thinly sliced green onions or a dash of sriracha for heat. This makes the recipe versatile, so you may use smoked salmon and veggies to create simple sushi rolls.
How to Make Smoked Salmon Cream Cheese Sushi Rolls at Home in Easy Steps
These steps will always work. The most important thing is to be patient with the rice and roll it gently so it doesn’t tear:
1. Get the sushi rice ready
Wash the rice in icy water until the water is clear. This removes the excess starch that makes the rice sticky. Soak it for 20 minutes, then put it in a saucepan of water and boil it. Turn down the heat, cover it, and let it cook for 10 to 15 minutes, or until it is soft. Take it off the stove and let it steam for another 10 minutes.
In a bowl, mix the rice vinegar, sugar, and salt until they are all gone. Put the cooked rice on a baking sheet, drizzle the mixture over it, and gently fold it in with a wooden spoon. Fan it to cool it off quickly. Wet hands help keep it from sticking. This seasoned rice is the key ingredient in any great homemade sushi recipe that calls for smoked salmon and cream cheese.
2. Set Up Your Rolling Area
Put a bamboo mat on a flat surface and cover it with plastic wrap so it’s easy to clean up. Put a sheet of nori on the mat with the shiny side down. Put about a cup of cooled rice on the nori, leaving a 1-inch border at the top.
3. Add Stuff
If you’re making an inside-out roll (also called urumaki style), turn the nori rice-side down. Put cream cheese strips, smoked salmon slices, cucumber julienne, and avocado, if using, in the middle. Don’t fill it too much; you want a thin line to make sure it rolls tightly.
4. Roll It Up
Lift the bottom edge of the bamboo mat and roll it tightly away from you, pressing down gently to seal. Wet the top edge with water to make it stick. Roll firmly, but not too hard, so the fillings don’t get squished.
5. Cut and serve
Cover the roll with plastic and put it in the fridge for 10 to 15 minutes to harden. Cut each roll into 6 to 8 pieces with a sharp knife that has been dipped in water or rice vinegar. Add sesame seeds on top. For an authentic touch, serve with soy sauce, wasabi, and ginger.
6. All the time
Around 45 minutes, plus time to cool down. This method makes sure that your no-cook sushi rolls with smoked salmon and cream cheese taste great and look professional.
Read More: How to Make Perfect Sushi Rice at Home with Rice Vinegar
How to Make Your Easy Homemade Sushi Rolls Even Better
Texture of the Rice
Next time, change the vinegar mixture if your rice is too sticky or dry. Freshly made rice is best; don’t put it in the fridge overnight because it will harden.
How to Roll
Use the bamboo mat to practice; it’s important for even pressure. Use a tea towel if you don’t have one.
Different kinds
Add sriracha to the cream cheese for a spicy kick. You could also add shredded carrots or slices of golden apple for sweetness. This is a healthy version of smoked salmon cream cheese sushi that is good for beginners.
Keeping
These rolls taste best when they’re fresh, but you can keep leftovers in the fridge for up to 24 hours in an airtight container. Don’t freeze it because the texture changes.
Frequently Asked Questions (FAQ’s):
These answers to common questions will help you make sushi more easily.
What kind of rice is best for making sushi at home?
Japanese short-grain rice is great because it sticks together. For the real taste, rinse it well and add vinegar.
Is it okay to use regular salmon instead of smoked salmon?
For its flavor and convenience, smoked salmon is a good choice. If you use raw salmon, make sure it is sushi-grade to avoid health risks.
How can I keep my sushi rolls from falling apart?
Use the right amount of rice, roll it up tightly with a mat, and put it in the fridge before cutting it. It helps to seal the nori edge by moistening it.
Does this recipe not have gluten?
Yes, as long as your soy sauce doesn’t have gluten in it (tamari is a good choice). Nori and other ingredients don’t have gluten in them.
Can kids help make this sushi?
Of course! It’s a fun thing for the whole family to do. Kids can help with rolling and filling, but you should watch them when they use knives.
How many calories does one roll have?
There are about 200 to 300 calories in a 6-piece roll, depending on the fillings. This makes it a light meal choice.
