For best results, use sushi-grade smoked salmon. Adjust the amount of garlic to your preference. If you don't have a bamboo mat, you can use a clean kitchen towel to roll the sushi. Make sure your knife is very sharp for clean cuts. A dull knife will tear the nori and fillings. Wet your hands frequently while handling the rice to prevent it from sticking.
Sarah's Special Sushi
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PREP TIME30 mins
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COOK TIME20 mins
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TOTAL TIME1 hrs 20 mins
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SERVING2 People
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VIEWS18
Craving that California sushi restaurant vibe? Recreate a simplified version of a West Coast classic with this easy-to-make sushi roll. It's a delightful combination of creamy, smoky, and crunchy textures that will transport your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate103 g
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Cholesterol53 mg
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Fiber3 g
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Protein21 g
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Saturated Fat13 g
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Sodium1080 mg
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Sugar12 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Rice: Wash the rice in several changes of water until the water runs almost clear. Drain well. (5 minutes)
02
StepCook the Rice: Combine the rice and 1 1/4 cups water in a saucepan with a lid. Bring to a boil, then reduce heat to low, cover, and simmer until the water is absorbed and the top of the rice looks dry (15-20 minutes). Remove from heat and let it sit covered for 20 minutes to steam.
03
StepSeason the Rice: Gently mix the rice vinegar, sugar, and salt into the cooked rice with a wooden spoon. Spread the rice onto a metal sheet pan to cool.(5 minutes)
04
StepSoften the Nori: Preheat the oven to 350 degrees F (175 degrees C). Place one sheet of nori in the oven for 4 minutes to soften.
05
StepAssemble the Roll: Place the softened nori, shiny-side down, on a plastic-wrapped bamboo mat (optional, but helps with cleanup). With wet hands, evenly spread a 1/2-inch layer of rice over the nori, leaving a 1/2-inch margin on the edge nearest you and a 1-inch margin on the farthest edge.
06
StepAdd the Filling: Lay half of the cream cheese strips horizontally in the center of the rice. Sprinkle with 1/2 teaspoon of crushed garlic, half of the crushed cashews, and half of the chopped green onions. Arrange half of the smoked salmon strips next to the cream cheese.(5 minutes)
07
StepRoll the Sushi: Lift the edge of the bamboo mat and fold the bottom edge of the nori over the filling. Tightly roll the sushi into a firm cylinder. Brush a line of water across the remaining edge of the nori to seal the roll. Wrap the roll in the mat and gently squeeze to compact it. Repeat with the remaining nori and fillings.(10 minutes)
08
StepSlice and Serve: Using a very sharp, wet knife, cut each roll into 6 slices. Wipe the knife clean with a damp paper towel between cuts, and wet the blade before each slice. Serve immediately with soy sauce and wasabi paste.(5 minutes)
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Forrest Bergnaum
Jun 28, 2025The instructions were very clear and easy to follow. I'll definitely be making this again.
Lucy Champlin
Jun 27, 2025My kids devoured this! It's a great way to get them to try new things.
Stephany Hintz
Jun 20, 2025I found that chilling the rolls in the fridge for 30 minutes before slicing made them easier to cut cleanly.
Jovan Schroeder
Jun 17, 2025This recipe is amazing! It's way easier than I thought it would be to make sushi at home.
Maritza Reichert
Jun 12, 2025I've made this recipe several times, and it's always a hit!
Jayson Hayes
Jun 11, 2025So delicious! The smoked salmon and cream cheese combo is perfect.
Mauricio Emard
Jun 3, 2025A great recipe for beginner sushi makers like myself!
Deion Goldner
Jun 2, 2025The only change I made was to add a little sriracha mayo for some heat!
Amy Roob
May 12, 2025I've replaced smoked salmon with spicy tuna and it tastes great!
Marian Keeling
Apr 29, 2025I love the addition of cashews for the crunch!