It took us about 30 minutes to prepare these rolls. That’s my kind of recipe 95% of the time. I like things that are nutritious, easy to make and that are ready to eat in 30 minutes or less. The only exception I make for this is usually baking. Which still adheres a little to my likings because the preparation part of the recipe is usually under 30 minutes but what takes long is the baking part. And I’m ok with that because while goodies are in the oven I can still multitask and do something else!
For many years I’ve said that sushi is my favorite food. Since I moved to Canada, this preference has slowly faded. I LOVE sushi…but I love it when it's really well prepared. And to be honest, it has been hard for me to find that kind of sushi in Montreal. Plus, lately there’s been many news articles about sushi shops that are getting fines because of lack of hygiene. That and the fact that I already had half of the ingredients in my fridge made me decided to make my own. Now, if I’m honest, this recipe is not the type that made me fall in love with sushi. It’s not the kind of sushi that makes you want to close your eyes and shut the noise around you as soon as you start chewing. That kind is probably out of my league preparation wise. However, this simple and healthy alternative was enough to calm my sushi craving and enjoy a nice meal with le boyfriend. It is also a good way to be introduced to the ‘art’ of preparing sushi…at first it might seem intimidating, but honestly, it's easy peasy!
-Short grain rice (the one I used even indicated ‘sushi rice’ in the package)
-Salmon, fresh and raw
-Cream cheese (I used reduced fat)
-Nori Seaweed Sheets (I usually find them at any grocery store, but if you can’t, try looking into asian markets!)
-Reduced sodium soy sauce
-Bamboo sushi mat (not really an ingredient but an important tool to make the sushi)
You might wonder why there are no quantities mentioned…I did this because it really depends on how you assemble your rolls. However, a rough estimate for 30 rolls is: 1 cup uncooked short grain rice, 1 salmon fillet, 3/4 avocado, 1/2 cup of cream cheese, 2 teaspoons of sesame seeds and 4 seaweed sheets.
-First, cook the rice. For 1 cup of rice use 1 & 3/4 cups of water. Put this in a saucepan under high heat and when the water starts boiling cover and put in low heat for about 15-18 minutes (until the all water has evaporated and you have sticky rice).
-While the rice cooks, cut the salmon, avocado and cream cheese in stripes.
-When everything is ready, you can start the assemble:
- On top of the sushi mat, place the seaweed sheet (shiny side facing down).
- Spread 1/2 cup of rice in 1/2 of the sheet. Wet your fingers and use them to smash the rice. Then sprinkle with sesame seeds.
- Add the strips of salmon, avocado and cream cheese about 2cm away form the border.
- Use the sushi mat to roll everything into a tube. This is like the only “hard” part because you need to make sure the contents stay inside.
-Using a good knife cut the rolls, serve with some soy sauce and enjoy!