These sushi rolls are a fun and delicious way to enjoy a homemade Japanese-inspired meal.
Rinse the sushi rice under cold water until the water runs clear.
Rinsing removes excess starch, ensuring the rice cooks to the perfect texture.
Cook the rice according to the package instructions, then let it cool to room temperature.
Spread the rice on a flat surface to cool faster.
Lay a sheet of nori on the bamboo mat, shiny side down.
Place the nori sheet with the rough side facing up for better rice adhesion.
Spread a thin layer of rice over the nori, leaving a small border at the top.
Wet your fingers with water to prevent the rice from sticking.
Add a strip of cream cheese, smoked salmon, and cucumber along the center of the rice.
Arrange the fillings evenly to ensure a balanced roll.
Roll the sushi tightly using the bamboo mat, starting from the bottom edge.
Apply gentle pressure to keep the roll firm and compact.
Slice the roll into bite-sized pieces using a sharp knife.
Wipe the knife with a damp cloth between cuts for clean slices.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side.
Arrange the rolls neatly on a plate for an appealing presentation.
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