2 cups white rice
1/4 cup Nakon rice vinegar
2 Tbs. sugar
1/4 tsp. salt
1- 8 oz. package Vita smoked salmon
1 -8 oz. Philadelphia cream cheese softened
4 sheets Emerald Cove Organic Kosher Nori or Eden Foods Nori sheets
Cilantro leaves (garnish)
1/3 cup Eden Foods Organic Tamari Soy Sauce (for dipping)


Cook rice in a rice cooker. Cover and cool for 15 minutes.  Mix vinegar, sugar and salt together.  Gently stir vinegar mixture into the rice with a rice paddle.  Lay one nori sheet, shiny side down on a sushi mat or paper towel on a cutting board.  Spread 1/4 of the rice horizontally flat on the center of the nori.  Add 1/4 of the salmon in a horizontal line across the rice. Carefully spread 2 Tbs. of the cream cheese over the salmon in a line across the rice.  Sprinkle with cilantro. Wet the edges of the nori roll lightly. Pull the edges gently on top of one another and, with wet fingers, begin rolling the nori sheet away from yourself. Press sushi mat firmly to flatten.  Carefully unroll the nori roll from the sushi mat.  Adjust the filling if some of has spilled out from the edges.  With a wet, sharp knife, slice into six pieces dampening the knife before eachcut.  Repeat with the 3 more nori sheets.  Arrange all the sushi pieces attractively on a flat plat! e.  Serve with soy sauce for dipping.Serves: 24 pieces

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