Sushi Anyone?

Sushi anyone?

I found my zeal for sushi a couple years ago thanks to my Vietnamese friend who insisted we go for dim sum or sushi every chance she got, bless her! It initially started with chicken and shrimp tempura sushi for me because I did not like the way the nigiri sushi tasted; which included rice with raw seafood on. However, I have now moved on to bigger and braver things…smoked salmon and cream cheese sushi also known as Philadelphia roll. As you can tell it isn’t completely raw and it makes me feel like I may be ready to take the plunge again and have some sushi with completely raw seafood in the near future…

Here is a recipe I came across courtesy of Red Hot World Buffet:

Step 1: The Rice

* 8 ounces Sushi rice
* 2 fluid ounces Rice vinegar [alternatively rice wine]
* 1 pint water


Wash the rice until the water runs clean. Add your water and the rinsed rice to the pot and cover it with lid. Let it cook lightly over medium-low heat for 10 minutes. After 10 minutes then reduce the heat again and cook for another 10 minutes or until all the water has evaporated. Remove the pot from the heat and let it cool for ten minutes. Proceed to add the rice to a bowl and add the vinegar. Carefully fold the vinegar into the sushi rice to help it cool down to room temperature.

Step 2: The Fillings

* Cooked sushi rice
* 2 Oz Norwegian Smoked salmon
* Philadelphia cream cheese
* 1 toasted Nori seaweed sheets
* (6-8 pieces)


Lay your seaweed sheet on some cling film or on a bamboo rolling mat, leaving the shiny side down. Spread the cooked sushi rice evenly onto the seaweed sheet, leaving ¼ of the sheet bare at the top. Your layer of rice should not exceed ½ cm in thickness. Place the salmon on top of the rice at the opposing end of the section you have left bare. You should essentially only have covered ¼ of the area of the seaweed sheet. Smear a layer of Philadelphia cream cheese directly onto the layer of salmon. Start rolling the sushi from the end with the fillings towards the bare side, pressing lightly to make it as firm as possible. Let it stand for 15 minutes. Slice up your roll and enjoy it with soy sauce.