A delightful twist on classic sushi rolls, combining creamy textures with the rich flavor of smoked salmon.
Mix the softened cream cheese and finely chopped red onion in a bowl until well combined.
Ensure the cream cheese is at room temperature for easier mixing.
Place a sheet of nori on the bamboo mat, shiny side down.
Align the nori sheet with the edge of the bamboo mat for easier rolling.
Spread a quarter of the cooked sushi rice evenly over the nori, leaving a small border at the top.
Wet your hands slightly to prevent the rice from sticking.
Spread a portion of the cream cheese mixture along the edge of the rice closest to you.
Use a spoon to evenly distribute the mixture.
Place slices of smoked salmon and julienned cucumber on top of the cream cheese mixture.
Arrange the fillings evenly for consistent flavor in each bite.
Using the bamboo mat, carefully roll the nori into a tight log, starting from the edge closest to you.
Apply gentle pressure to ensure the roll stays intact.
Moisten the edge of the nori with water to seal the roll.
Use a small amount of water to avoid making the nori too wet.
Cut the roll into 6 even slices using a sharp knife.
Wipe the knife blade with a damp cloth between cuts for clean slices.
Serve the sushi rolls with wasabi and soy sauce on the side.
Arrange the slices neatly for an appealing presentation.
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