Thank you! Having a blog has been such a wonderful experience for so many reasons, but especially because of all the help and feedback I’ve received from you!
Last month, I shared with you my first attempt at making sushi. While it was definitely still a fun experience, we had quite a few mishaps along the way.
Following this attempt, I asked you for your best pieces of advice, and your pearls of wisdom definitely paid-off!
With my newly acquired knowledge (avocados should be just slightly soft when buying! roll it with the nori on the outside! make sure to roll it extra tight!), I set out to give sushi-making another attempt. We kept all your tips in mind as we bought our ingredients and rolled our sushi. I would definitely call our second attempt a success! Thank you!
My husband and I loved the fresh flavors in this and devoured every bite! I’m now feeling like we *might* be able to start branching out with more fish rolls…any suggestions there? That would be an entirely new realm for me!
Smoked Salmon, Cream Cheese and Avocado Sushi
Keywords: appetizer entree side seafood avocado Japanese
Ingredients (3 rolls)
- 3 nori sheets
- 1 cup sushi rice
- 2 tbs. rice wine vinegar
- 1 avocado, cut into strips
- About 2 oz. cream cheese
- 3 slices smoked salmon
- 1 bunch chives
- Soy sauce, for serving
1. Cook rice according to package directions. Place in shallow bowl and mix in vinegar. Set aside.
2. Lay nori sheet on sushi mat with the shiny side facing down (I looked at different directions; some have you use the whole sheet and others say to cut it in half; I found that using about 2/3 sheet worked best for the size rolls we wanted). Cover sheet generously with rice. Place a sheet of plastic wrap over rice. Gently flip over so that plastic wrap is on the bottom. Place on sushi mat.
3. Spread a thin layer of avocado, cream cheese, smoked salmon and chives along the center. Tightly roll sushi away from you. Slowly remove plastic wrap. Cut into pieces; serve with soy sauce and enjoy.
~What is your favorite sushi roll? Any tips for buying fish for sushi?