If you’re craving homemade sushi that feels both elegant and approachable, you’re in for a treat. This Cream Cheese Salmon Sushi Rolls Recipe is one of my absolute favorites to make at home—it’s fresh, creamy, and has the perfect balance of flavors that your taste buds will adore. Whether you’re a sushi newbie or looking to impress friends at your next dinner party, stick around because this recipe is fan-freaking-tastic and surprisingly easy to pull off in your own kitchen.
Why You’ll Love This Recipe
- Simple yet Elegant: This roll brings together smooth cream cheese, smoky salmon, and crunchy cucumber in a way that’s both approachable and classy.
- Perfect for Beginners: I discovered this recipe early on in my sushi-making journey as an easy introduction to rolling sushi at home.
- Customizable Filling: You’ll find it easy to tweak according to your tastes by swapping the salmon or adding extras like avocado or scallions.
- Impressive Presentation: These rolls look professional but come together quickly and without fancy tools beyond a simple bamboo mat.
Ingredients You’ll Need
The ingredients for this Cream Cheese Salmon Sushi Rolls Recipe come together beautifully because each one plays a crucial role—everything from the silky cream cheese to the refreshing cucumber. You’ll want quality smoked salmon and properly seasoned sushi rice for maximum flavor.
- Sushi rice: The foundation of any good roll, make sure it’s well-seasoned and cooled to room temperature for best texture.
- Cream cheese: I like it chilled and cut into thin strips for smooth, creamy pockets inside the roll.
- Smoked salmon: Thinly sliced is key for easy rolling and balanced flavor.
- Cucumber: Julienned for a nice crunch and fresh contrast—seeded if you prefer less moisture.
- Nori sheets: Roasted, they’re the perfect wrapper that keeps everything tight and delicious.
- Toasted black sesame seeds (optional): For a subtle nutty touch and a little visual flair.
Variations
I love making this Cream Cheese Salmon Sushi Rolls Recipe my own by playing around with the fillings. Don’t be afraid to experiment—you’ll discover what you love best!
- Avocado Addition: My family goes crazy for adding ripe avocado slices along with the cream cheese—makes it extra creamy and rich.
- Substitute Salmon: For a smoked salmon alternative, try fresh sushi-grade salmon or even cooked shrimp if raw fish isn’t your jam.
- Spicy Kick: Mix a little sriracha into the cream cheese for a spicy cream cheese swirl that I like to call my secret weapon.
- Vegetarian Version: Simply omit the salmon and add extra cucumber, avocado, and maybe a few carrot matchsticks.
How to Make Cream Cheese Salmon Sushi Rolls Recipe
Step 1: Prepare Your Ingredients with Care
This step is where your success with the Cream Cheese Salmon Sushi Rolls Recipe really starts. Prepare your sushi rice according to your favorite recipe or use pre-seasoned sushi rice—just be sure it’s cooled completely. Then slice your cream cheese into thin strips, julienne your cucumber (I like to peel mine to avoid extra moisture), and get your smoked salmon thinly sliced and ready to go. Having everything prepped and within reach is a game-changer when rolling.
Step 2: Lay Down the Nori and Rice
Place one sheet of nori on your bamboo sushi mat, shiny side down and rough side up. Add about one cup of your seasoned sushi rice onto the rough side of the nori. Wet your fingertips to prevent sticking and gently spread the rice all the way to the edges, but keep it thin enough to roll easily. One trick I learned is to work patiently here—don’t press too hard or the rice can get smashed and dry out.
Step 3: Flip and Add Fillings
Sprinkle some toasted black sesame seeds on the rice if you want an extra pop of flavor and crunch. Then place plastic wrap over the rice and flip the nori so the rice is facing down against the plastic wrap and the nori side is facing up. Near the edge closest to you, arrange 2-3 strips of cream cheese, about 1 ounce of smoked salmon, and some crunchy cucumber slices. Don’t overfill—trust me on this one, overstuffing makes rolling tough!
Step 4: Roll It Up Tight and Confidently
Using the sushi mat, start rolling from the edge nearest you, gently tucking the ingredients as you go while keeping the plastic wrap from getting caught in the roll. Press firmly but not too hard so your roll stays tight without crushing the ingredients. I used to struggle here, but once I got the hang of the motion—like rolling a sleeping bag—it became second nature.
Step 5: Slice and Serve Like a Pro
Remove the plastic wrap and use a sharp, wet chef’s knife to slice the roll into 8-10 bite-sized pieces. I find rinsing the blade under cold water between cuts keeps slices clean and prevents rice from sticking. Arrange on a platter, sprinkle with more toasted sesame seeds if you want, and serve with wasabi, pickled ginger, and soy sauce.
Pro Tips for Making Cream Cheese Salmon Sushi Rolls Recipe
- Keep Hands Moist: Always have a bowl of water nearby to wet your fingers before handling sushi rice—it’s sticky and tricky otherwise.
- Don’t Overfill: I used to pack in too much filling, which made the roll fall apart; less is definitely more for tidy sushi.
- Sharp Knife for Clean Cuts: A sharp, wet knife slices through sushi rolls cleanly and keeps the rice from squashing.
- Flip Rice Facing Down: Flipping the rice side down onto plastic wrap helps achieve that smooth outer finish and keeps rice from sticking to your mat.
How to Serve Cream Cheese Salmon Sushi Rolls Recipe
Garnishes
For garnishes, I love a sprinkle of toasted black sesame seeds for color and slight nuttiness. Freshly grated wasabi or a little dollop of spicy mayo adds a delicious kick. Pickled ginger on the side refreshes your palate between bites.
Side Dishes
Pair your rolls with a simple seaweed salad or miso soup to complete the experience. I often serve edamame on the side warmed with a hint of sea salt—such an easy and tasty combination!
Creative Ways to Present
For special occasions, I like arranging the rolls in a circular flower pattern on a large platter with colorful edible flowers or thinly sliced avocado fanned out on the side. It’s a beautiful presentation that always gets compliments without extra fuss.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and sometimes I do, but not for long!), keep uncut rolls tightly wrapped in plastic wrap in the fridge. They’ll stay fresh for up to two days, though I recommend eating them the same day for the best texture.
Freezing
Freezing is generally not recommended for this Cream Cheese Salmon Sushi Rolls Recipe because the rice and cream cheese texture changes when thawed, but if you must, freeze uncut rolls tightly wrapped and thaw in the fridge overnight before serving cold only.
Reheating
Sushi is best enjoyed cold or at room temperature, so I typically don’t reheat leftovers. If you want warm rice with sushi flavors, consider making deconstructed bowls with rice, salmon, and cream cheese separately warmed.
FAQs
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Can I use regular cream cheese or should it be special sushi cream cheese?
Regular cream cheese works perfectly for this recipe. Just make sure it’s firm and cold when slicing into strips, so it holds up well during rolling.
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Is smoked salmon safe to eat raw in sushi?
Yes, smoked salmon is cured and safe to eat without further cooking, making it a delicious and accessible way to add salmon flavor to your rolls.
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How do I prevent sushi rice from sticking to my hands?
Keep a small bowl of water nearby and wet your fingers often while handling the rice to minimize sticking. You can also add a little rice vinegar to the water for extra flavor.
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Can I make this recipe without a bamboo sushi mat?
Absolutely! A clean kitchen towel or even a regular flat dish can help you shape the roll, though the sushi mat makes rolling easier and tighter.
Final Thoughts
I absolutely love how this Cream Cheese Salmon Sushi Rolls Recipe turns out—it’s one of those recipes that makes me feel like a sushi pro in my own kitchen. When I first tried rolling sushi at home, I was nervous, but this recipe is forgiving and fun. I hope you give it a try and find joy in creating your own sushi rolls that impress your family and friends. Trust me, once you nail this, you’ll be making sushi nights a regular thing!
Print
Cream Cheese Salmon Sushi Rolls Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 rolls (8-10 pieces per roll)
- Category: Sushi
- Method: No-Cook
- Cuisine: Japanese
- Diet: Halal
Description
A classic Philadelphia Roll featuring seasoned sushi rice wrapped with smoked salmon, creamy cream cheese, and crisp cucumber, finished with toasted sesame seeds for a delightful balance of flavors and textures. Perfect for sushi lovers seeking a homemade touch.
Ingredients
Sushi Rice
- 4 cups seasoned sushi rice, cooked and cooled
Fillings
- 4-6 ounces cream cheese, cut into 8-10 strips
- 4 ounces smoked salmon, thinly sliced
- 1 small cucumber, julienned
Assembly
- 4 sheets nori, roasted
- Toasted black sesame seeds, optional
Instructions
- Prepare Ingredients: Cook and season 4 cups of sushi rice according to your favorite recipe. Cut the cream cheese into 8-10 strips, thinly slice the smoked salmon, and julienne the cucumber to prepare all roll fillings.
- Lay Out Nori Sheet: Place one sheet of roasted nori on a bamboo sushi mat, rough side up. This helps the rice stick better and achieve a neat roll.
- Spread Sushi Rice: Add about 1 cup of seasoned sushi rice to the nori’s rough side. Use a rice paddle or your fingers dipped in water to spread the rice evenly to all edges without pressing too hard.
- Add Sesame Seeds & Flip: Sprinkle toasted black sesame seeds over the rice as desired. Place a piece of plastic wrap over the rice, then carefully flip the nori and rice over onto the bamboo mat so the rice is now facing down.
- Arrange Fillings: Slightly off-center and close to you on the nori, place 2-3 strips of cream cheese, roughly 1 ounce smoked salmon, and some julienned cucumber pieces to create the filling.
- Roll the Sushi: Using the bamboo mat, start rolling from your end, tucking in the fillings as you go. Be careful to keep the plastic wrap from rolling into the sushi. Tighten the roll firmly but gently for a neat shape.
- Repeat: Repeat the process with the remaining nori sheets and fillings to make a total of 4 rolls.
- Cut Rolls: Either leave the plastic wrap on or remove it before cutting. Use a sharp chef’s knife dipped in cold water and slice each roll into 8-10 bite-sized sushi pieces, cleaning the knife between cuts for clean slices.
- Serve: Remove plastic wrap if used. Sprinkle additional toasted sesame seeds on top for garnish and serve with wasabi, pickled ginger, and soy sauce for dipping. Enjoy immediately for the best taste!
Notes
- Bamboo mat: If unavailable, use a clean dish towel or flat surface to assist rolling.
- Storage: Consume sushi rolls immediately for optimal flavor and texture. Store uncut rolls wrapped tightly in plastic wrap in the refrigerator for up to 2 days; rice may harden after that.
- Sushi Rice: Ensure sushi rice is fully seasoned and cooled to room temperature before rolling to prevent sogginess.
- Filling Quantity: Avoid overfilling rolls, which can make rolling difficult and cause fillings to spill out.
- Prevent Sticking: Wet your hands or tools with water when handling sushi rice to keep it from sticking.
Nutrition
- Serving Size: 1 roll (about 8-10 pieces)
- Calories: 320
- Sugar: 3g
- Sodium: 550mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg
