Ingredients:

  • 2 cups sushi rice (short-grain Japanese rice)
  • 2.25 cups water
  • 0.25 cup rice vinegar
  • 2 tbsp granulated sugar
  • 1 tsp sea salt
  • 4 oz smoked salmon, thinly sliced
  • 4 oz Philadelphia cream cheese, chilled and cut into batons
  • 1 English cucumber, peeled and julienned
  • 4 sheets nori
  • 1 tbsp toasted sesame seeds

Instructions:

  1. Rinse the sushi rice under cold water repeatedly until the water runs clear to remove excess surface starch.
  2. Combine rice and 2.25 cups of water in a rice cooker or pot; cook for approximately 20 minutes until tender.
  3. While the rice is hot, transfer to a wooden bowl and fold in the rice vinegar, sugar, and sea salt using a slicing motion to avoid mashing the grains. Allow to cool to body temperature.
  4. Place a sheet of nori on your bamboo mat, shiny side down.
  5. Spread about 3/4 cup of the seasoned rice evenly over the nori, leaving a 1 inch border at the top.
  6. Arrange 1 oz of smoked salmon, 1 oz of chilled cream cheese batons, and a handful of cucumber matchsticks in a horizontal line across the lower third of the rice. Sprinkle with toasted sesame seeds.
  7. Using the mat, lift the edge of the nori closest to you and fold it over the fillings. Apply firm, even pressure to create a tight cylinder.
  8. Continue rolling until you reach the bare nori border. Lightly dampen the border with a finger dipped in water to glue the roll shut.
  9. Wet your sharp knife with tezu water. Cut the roll in half, then into quarters, and finally into eight even pieces. Wipe the blade between every single cut to ensure a clean, velvety cross section.
  10. Arrange the pieces on a platter and top with an extra sprinkle of sesame seeds or a tiny sliver of green onion if you're feeling fancy.