Smoked Salmon Sushi with Cream Cheese and Herbs

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Smoked salmon sushi is a delightful and accessible dish that brings the flavors of the sushi bar right into your kitchen. This easy recipe combines creamy cheese, fresh herbs, and the rich taste of smoked salmon, all wrapped neatly in sushi rice and nori. Perfect for beginners, it’s a fun way to impress your friends and family with minimal effort.

Why You’ll Love This Recipe

This smoked salmon sushi is not only delicious but also visually stunning. It’s a blend of flavors and textures that everyone will enjoy. Plus, it’s quite simple to make at home.

• Quick and easy preparation
• Fresh ingredients for great taste
• Customizable with your favorite herbs
• Perfect for appetizers or light meals
• Impressive presentation for gatherings

Ingredients

• 1 cup sushi rice
• 1 ¼ cups water
• 2 tablespoons rice vinegar
• 1 tablespoon sugar
• ½ teaspoon salt
• 4 sheets of nori (seaweed)
• 4 ounces smoked salmon, thinly sliced
• 4 ounces cream cheese, softened
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh chives, chopped
• 1 tablespoon sesame seeds (optional)
• Soy sauce, for dipping
• Wasabi and pickled ginger, for serving (optional)

How to Make Smoked Salmon Sushi

1. Rinse the sushi rice under cold water until the water runs clear. This removes excess starch and helps achieve the perfect texture.
2. In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 18-20 minutes or until the rice is tender and the water is absorbed.
3. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, remove it from heat and let it sit for 10 minutes. Then, transfer the rice to a large bowl and gently fold in the vinegar mixture. Let it cool to room temperature.
4. While the rice cools, prepare your workspace. Place a bamboo sushi mat on a clean, flat surface and lay a sheet of nori, shiny side down, on the mat.
5. With wet hands (to prevent sticking), spread about ¼ of the cooled sushi rice over the nori, leaving a 1-inch border at the top edge.
6. Spread a thin layer of cream cheese across the center of the rice. Top with a few slices of smoked salmon and sprinkle with chopped dill and chives.
7. Starting from the edge closest to you, carefully roll the sushi away from you while pressing gently to keep it tight. Roll until you reach the border of nori, then moisten the edge with a little water and seal the roll.
8. Using a sharp knife, slice the sushi roll into bite-sized pieces. Repeat with the remaining ingredients.
9. Serve the smoked salmon sushi with soy sauce, and optional wasabi and pickled ginger on the side.

Tips for the Best Results

• Make sure to keep your hands wet while handling the sushi rice to prevent it from sticking to your fingers.
• Use a sharp knife to cut the sushi rolls for clean edges.
• Allow the sushi rice to cool completely before rolling to prevent it from becoming too mushy.
• Experiment with different herbs or add avocado for extra creaminess.

Easy Variations

• Swap out smoked salmon for cooked shrimp or crab for a different flavor.
• Add sliced cucumber or avocado for extra crunch and creaminess.
• Try using different herbs, like cilantro or basil, to create unique flavors.

What to Serve With It

• Edamame with sea salt
• Miso soup for a warm side
• A simple green salad with sesame dressing
• Sliced fresh fruit for a refreshing dessert

Storage and Reheating

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Sushi is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 24 hours. However, the rice may harden, and the texture may change. It’s not recommended to reheat sushi.

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