ingredients

  • 8 nori sheets (dried seaweed sheets) slightly toasted on low heat to prevent burning
  • Prepared sushi rice , 2/3 cup per sushi roll
  • Dill , finely chopped
  • Japanese mayonnaise
  • Wasabi
  • Philadelphia Cream Cheese slices
  • Smoked salmon
  • Sushi mat

steps

  1. Put nori on the sushi mat with the rough side facing up. Wet your hands and get about 2/3 cup (a handful) of the rice and roll into a ball. Dry your hands when it’s time to work on the nori. Have a dry towel and bowl of water nearby.
  2. Carefully spread  the rice ball evenly on your nori sheet, covering almost the entire sheet, leaving some 2 centimeters from the upper margin so that you can properly roll your sushi. Sprinkle with finely chopped dill.
  3. Slowly  turn over, nori side facing you. Squeeze some Japanese mayonnaise then smear a little wasabi in a straight line near the center of the  roll. Place cream cheese slices and smoked salmon at the edge of the nori sheet. Roll up using the mat. Gently squeeze the roll on all sides to ensure that it is tightly packed. Open the mat and remove the sushi roll.
  4. Cut roll into eight equal sizes with a sharp, wet knife. Top each piece with diced smoked salmon. Serve with wasabi and Kikkoman soy sauce.