Tonight I made an experimental batch of sushi and it turned out really good! This recipe came from the Delicious Living magazine and I definitely want to make this again. The magazine calls them Three-Minute Sushi Rolls but they took a bit of work to prepare (maybe half an hour). I suppose if you only count the actual rolling up, maybe that’s three minutes! They were very yummy and I’m looking forward to the leftovers for my breakfast. mmmm…
Sushi Rolls
2 nori seaweed sheets
16-20 spinach leaves, washed and patted dry
4 oz. thinly sliced smoked salmon
3 tablespoons cream cheese, plus a little more for sealing
1/2 avocado
1 small carrot, sliced into matchsticks
1/2 small cucumber, sliced into matchsticks
Soy sauce, for dipping
Lay nori sheets on a dry, flat work surface. Lay spinach leaves in a single layer over the nori, leaving a 1/2″ gap at the top of each sheet. Allow about 1/2″ or so of the leaves to hang over side edges for a decorative effect.
About 1″ from the bottom of each sheet, lay salmon in a horizontal row on top of spinach. Spread cream cheese over salmon. Thinly slice avocado; just above salmon, arrange avocado in a horizontal row. Make a row of matchstick carrots and cucumber just above the avocado.
Spread a thin layer of cream cheese across the top 1/2″ of each nori sheet to help seal. Starting from the bottom, roll each sheet snugly to make a long, tight roll. Slice into 1″ pieces with a sharp, serrated knife. Dip and eat.