Homemade cheese rolls and sushi
4 servings
150 minutes
Homemade cheese rolls and sushi are a gastronomic art embodied in delicate creamy textures and fresh seafood. They combine the traditions of Japanese cuisine with European notes thanks to the addition of Philadelphia cheese. Each roll is a harmony of flavors: salty salmon, tender crab, crunchy cucumber, spicy tobiko, and soft cream cheese. The uniqueness of these rolls lies in the play of textures: from the smoothness of rice to the richness of red caviar and sesame. The set includes both classic sushi and original variations wrapped in salmon, black sesame, and tobiko, creating a palette of taste impressions. These rolls are suitable for a cozy dinner as well as for festive gatherings, delighting the eyes and taste buds with their exquisite combination of ingredients.
1
Before we start rolling, we add a bit of rice vinegar to the cooked rice. The rice acquires a unique taste and aroma.
- Rice vinegar: 2 tablespoons
2
Now let's start preparing. The first roll on our list is creamy salmon. It consists of rice, nori, salmon, and cheese. Wrap the mat in a transparent bag to easily remove the ingredients later. Place half a sheet of nori on the mat with the shiny side down. Spread the rice evenly over the sheet and flatten it out. For convenience, wet your hands with rice vinegar. Carefully flip the nori rice-side down and add the filling. The filling here is only cheese, so place it carefully on the nori and wrap it up. The feature of this roll is that the salmon is wrapped outside rather than inside the roll. Therefore, it needs to be sliced into thin pieces and wrapped around our roll. Lubricate a sharp knife with rice vinegar and cut the roll into 6-8 portions.
- Sushi rice: 800 g
- Dried nori seaweed: 1 piece
- Salmon fillet: 250 g
- Cream cheese (Philadelphia): 200 g
3
The next roll is creamy deluxe salmon. It differs from the previous one by the addition of red caviar. We repeat all the manipulations with rice and nori, spread the cheese, and place the caviar on top. We wrap it and also wrap it in thin slices of salmon. We cut into portions with a knife dipped in vinegar.
- Sushi rice: 800 g
- Dried nori seaweed: 1 piece
- Cream cheese (Philadelphia): 200 g
- Red caviar (salmon roe): 2 tablespoons
- Salmon fillet: 250 g
4
We are preparing cheese California. For this, we spread rice on half of the nori, flip it over, and add the filling. The filling will be cheese, crab sticks (one is enough), and thinly sliced cucumber. We roll it up and coat it in pink tobiko roe. Then we cut it into portions.
- Dried nori seaweed: 1 piece
- Sushi rice: 800 g
- Cream cheese (Philadelphia): 200 g
- Crab sticks (surimi): 1 piece
- Raspberry-flavoured tobiko (flying fish roe): 2 tablespoons
- Salmon fillet: 250 g
5
In cheesy Mexico, the filling consists of unchanged cheese (hence the creamy set), shrimp, and avocado. We do the same as with the previous rolls. The finished roll is coated in black sesame. We cut it into portions.
- Sushi rice: 800 g
- Dried nori seaweed: 1 piece
- Cream cheese (Philadelphia): 200 g
- Shrimp: 100 g
- Black sesame seeds: 1 tablespoon
- Salmon fillet: 250 g
6
To prepare sushi, we need to cut the nori sheet into strips 3-4 cm wide and roll tight rice balls from rice. We carefully wrap these balls with a strip of nori and secure them by slightly moistening with rice vinegar. We place them vertically and add the filling inside. In one case, we put sliced salmon and cheese on top, gently smoothing it out. In the other two, we add shrimp, cheese, and a bit of tobiko on top. And in the last pair, we add some salmon roe.
- Sushi rice: 800 g
- Dried nori seaweed: 1 piece
- Cream cheese (Philadelphia): 200 g
- Salmon fillet: 250 g
- Shrimp: 100 g
- Raspberry-flavoured tobiko (flying fish roe): 2 tablespoons
- Red caviar (salmon roe): 2 tablespoons
7
We beautifully arrange everything on the plate.