Ingredients:

  • 1 cup sushi rice (200g)
  • 1 ¼ cups water (300ml)
  • 2 tablespoons rice vinegar (30ml)
  • 1 tablespoon sugar (12g)
  • ½ teaspoon salt (3g)
  • 4 oz smoked salmon (115g), sliced
  • 1 medium cucumber, julienned
  • 1 medium carrot, julienned
  • 2 oz cream cheese (60g), softened (optional)
  • 4 sheets nori (seaweed)
  • Soy sauce, for serving
  • Pickled ginger, for serving (optional)
  • Wasabi, for serving (optional)

Instructions:

  1. Rinse sushi rice under cold water until water runs clear.
  2. Combine rinsed rice and water in a rice cooker or saucepan; cook according to instructions.
  3. Once done, transfer to a bowl, add rice vinegar, sugar, and salt; mix gently until combined. Allow to cool.
  4. Julienne cucumber and carrot; set aside.
  5. If using, soften cream cheese at room temperature.
  6. Place a sheet of nori on the sushi mat, shiny side down.
  7. Wet your hands to prevent sticking; spread about ½ cup sushi rice evenly over nori, leaving a small border at the top.
  8. Layer smoked salmon, cucumber, carrot, and a thin line of cream cheese across the rice.
  9. Starting from the bottom, carefully roll the sushi tightly; seal the edge with a little water.
  10. Using a sharp knife, slice the roll into 6-8 pieces; wipe the knife between cuts for clean slices.
  11. Serve with soy sauce, pickled ginger, and wasabi.