Futomaki, sushi with smoked salmon and cream cheese

Ingredients for 2 servings:

• 2 cup(s) rice (sushi rice)
• 3 cups water
• 3 tbsp rice vinegar (sushi vinegar)
• 2 nori sheets
• 200 g smoked salmon
• ½ avocado(s)
• 6 surimi sticks
• 1 pack of cream cheese
• some wasabi paste

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Always use real sushi rice (short, thick grains, like rice pudding) from an Asian store. For 2 rolls, bring 2 cups of rice to a boil with 3 cups of water, then cook for 5 minutes over medium heat and 10 minutes over low heat. Turn off the heat and let the rice swell for another 20 minutes with the lid closed. Place the rice in a bowl, add 3-5 tablespoons of sushi vinegar (rice vinegar mixed with sugar), and mix gently with a wooden spoon or spatula. Let cool, fluffing occasionally. Image 1: Place a layer of cooked sushi rice (approx. 0.5 cm) on a nori sheet (toasted seaweed). Image 2: Place a layer of commercially available smoked salmon on top of the rice, not completely covering the rice (200 g of smoked salmon is enough for 2 “thick” rolls). Spread a strip of wasabi on the exposed rice. Image 3 Place two surimi strips on the salmon (cut in half lengthwise beforehand), fill the space between (approx. 1 cm) with cream cheese. Image 4 Place avocado strips on the cream cheese and cover the whole thing with a second, smaller layer of smoked salmon. Image 5 Roll up using the bamboo mat underneath the nori sheet. To seal, hold the roll with one hand, moisten the other hand and moisten the seam on the nori sheet with your wet fingertips, then finish rolling and press it down on the work surface for approx. 10 seconds with light pressure, seam facing down, to ensure the two ends of the nori sheet connect and the roll does not burst when cutting. Repeat with the other nori sheet and the remaining ingredients. Cut each roll into 5-6 pieces.