Ingredients:

  • 2 cups (400g) Sushi Rice (short-grain Japanese rice)
  • 2 ¼ cups (540ml) Water
  • ¼ cup (60ml) Rice vinegar
  • 2 tbsp (25g) Granulated sugar
  • 1 tsp (6g) Sea salt
  • 4 sheets Nori (dried seaweed)
  • 6 oz (170g) Smoked salmon (cold-smoked, thinly sliced)
  • 4 oz (115g) Philadelphia Cream Cheese (full-fat, cut into ½ inch batons)
  • 1 large Persian cucumber (julienned into matchsticks)
  • 1 ripe Avocado (thinly sliced)
  • Toasted sesame seeds (optional garnish)
  • Soy sauce (for serving)
  • Wasabi paste (for serving)
  • Pickled ginger (for serving)

Instructions:

  1. Rinse the sushi rice in a bowl, changing the water 4-5 times until the water runs clear. This prevents the rice from becoming a mushy paste.
  2. Combine the rinsed rice and 2 ¼ cups (540ml) of water in a pot. Bring to a boil, then simmer on low for 15 minutes until water is fully absorbed and rice is tender.
  3. Remove from heat and let the rice sit, covered, for 10 minutes. Do not peek, as the trapped steam finishes the cooking process.
  4. Mix ¼ cup (60ml) rice vinegar, 2 tbsp (25g) sugar, and 1 tsp (6g) sea salt. Gently fold this into the warm rice using a slicing motion with a spatula.
  5. Cut 4 oz (115g) cream cheese into ½ inch batons and julienne 1 Persian cucumber into thin matchsticks. Slice 1 avocado into thin wedges.
  6. Place a sheet of nori on your plastic wrapped bamboo mat. Spread about 1 cup of rice evenly over the nori, leaving 1 inch of bare seaweed at the top.
  7. Arrange 6 oz (170g) smoked salmon, cream cheese batons, cucumber, and avocado in a horizontal line across the center of the rice.
  8. Lift the bottom of the mat and roll it over the fillings, tucking them in tightly. Apply firm pressure to ensure the roll is solid and round.
  9. Dampen the bare edge of the nori with a tiny bit of water and finish the roll.
  10. Use a wet, sharp knife to cut the roll in half, then into quarters, and finally into 8 even pieces. Slicing should be one swift motion.