If you’re craving sushi but want something simple, tasty, and homemade, you’re going to love this Cream Cheese and Smoked Salmon Sushi Roll Recipe. I’ve made this often when I want that perfect balance of creamy, smoky, and fresh, and it never disappoints. Plus, it’s way easier than you think to roll your own sushi at home once you get the hang of it. So grab your bamboo mat and let me walk you through exactly how to make these gorgeous and delicious rolls that everyone will rave about!
Why You’ll Love This Recipe
- Super Simple Ingredients: You only need a handful of fresh, easy-to-find ingredients to make sushi that tastes like it’s from a fancy restaurant.
- Perfect for Beginners: I’ll share my tricks to rolling sushi like a pro, even if you’ve never tried before.
- Creamy & Smoky Flavor Combo: The cream cheese balances perfectly with the smoked salmon for a rich but light bite everyone loves.
- Customizable & Fun: You can mix up the fillings and garnishes for endless tasty variations to suit your cravings.
Ingredients You’ll Need
The magic here is all about balancing the creamy, smoky, and crunchy textures— and fresh sushi rice is key for that perfect bite. Make sure you get good-quality smoked salmon and cream cheese that’s not too soft or too firm. A cucumber adds crunch and freshness that lightens these rolls beautifully.
- Sushi Rice: The foundation of your sushi—seasoned and cooked just right. It should be sticky but not mushy.
- Cream Cheese: Cut into strips; I use full-fat cream cheese for that silky texture.
- Smoked Salmon: Thinly sliced for easy rolling and that lovely smoky flavor.
- Cucumber: Julienned for freshness and crunch; English cucumber works great here.
- Nori Sheets: Roasted seaweed wraps that hold everything together.
- Toasted Black Sesame Seeds (optional): Adds a toasty nutty flavor and a pretty black contrast on white rice.
Variations
I love switching things up depending on my mood and what’s in my fridge. This recipe is a perfect base that invites you to get creative—don’t be afraid to experiment and make it yours.
- Avocado Addition: When I want it extra creamy, I toss in some sliced avocado alongside the cream cheese.
- Spicy Kick: Try mixing a little sriracha into the cream cheese for a spicy salmon roll that wakes up your taste buds!
- Vegetarian Alternative: Swap out smoked salmon for marinated tofu or roasted bell peppers to suit your dietary needs.
- Crunchy Roll: Add tempura flakes or crushed nuts inside before rolling for that irresistible crunch I can’t resist.
How to Make Cream Cheese and Smoked Salmon Sushi Roll Recipe
Step 1: Prepare Your Ingredients
First things first, get everything ready before you start rolling. Have your seasoned sushi rice cooked and cooled to room temperature—this is crucial because warm rice will be too sticky to work with. Cut your cream cheese into strips about the length of your nori sheets and thinly slice the smoked salmon. Julienning the cucumber is my favorite part—it adds that fresh pop. Trust me, prepping carefully here makes the rolling process smooth and enjoyable!
Step 2: Spread the Rice on Nori
Place a sheet of nori, rough side up, onto your bamboo sushi mat. Use a rice paddle or your wet fingers to spread about a cup of sushi rice evenly over the nori. Make sure to get the rice all the way to the edges—wetting your fingertips helps smooth the rice without it sticking to your fingers. If you like, sprinkle some toasted black sesame seeds over the rice now. This step is where it starts to feel like real sushi magic!
Step 3: Flip and Add Fillings
Lay a piece of plastic wrap over the rice, then flip the nori over so the rice is facing down on the plastic wrap and the smooth side of the nori is facing up. This makes rolling easier and prevents sticking. Near the edge closest to you (but slightly off-center), arrange 2-3 strips of cream cheese, a few cucumber sticks, and about an ounce of smoked salmon per roll. It helps to keep the filling close together to get a neat roll.
Step 4: Roll It Up Tight and Even
Using your bamboo mat, carefully lift the edge closest to you and start rolling over the filling, pressing gently but firmly to keep everything tight. Roll away from you, pulling the mat as you go and making sure the roll stays uniform. Watch to keep the plastic wrap outside the roll to avoid a soggy mess. Repeat this process for all your nori sheets and fillings.
Step 5: Slice and Serve
Here’s a trick I learned: you can slice your sushi rolls while keeping the plastic wrap on—that stops the rice from sticking to your knife, making clean slices much easier. Use a sharp chef’s knife dipped in cold water, then cut 2-3 pieces at a time to avoid squashing the roll. Once sliced, remove the plastic wrap and sprinkle with extra toasted sesame seeds if you like. Serve with wasabi, pickled ginger, and soy sauce for that authentic experience.
Pro Tips for Making Cream Cheese and Smoked Salmon Sushi Roll Recipe
- Keep Your Hands Wet: Always have a bowl of water nearby to wet your fingertips—this stops the rice from sticking and helps you spread it evenly.
- Don’t Overstuff: Less is more with fillings—overfilling makes rolling tricky and the roll will fall apart.
- Sharp Knife Is Key: Run your knife under cold water before slicing and wipe between cuts for smooth, clean edges.
- Plastic Wrap Hack: Rolling with plastic wrap on top of the rice prevents it from sticking to the bamboo, making your rolls neater and easier to handle.
How to Serve Cream Cheese and Smoked Salmon Sushi Roll Recipe
Garnishes
I usually garnish these rolls with a sprinkle of toasted black sesame seeds and a drizzle of spicy mayo or eel sauce—whatever I have on hand. Sometimes I add thinly sliced green onions or tiny dollops of wasabi on the side. These little touches lift the flavors and make the presentation pop.
Side Dishes
To complete the meal, I like serving my cream cheese and smoked salmon sushi roll recipe alongside a crisp seaweed salad or a light miso soup. Pickled ginger is also a must—it cleanses the palate between bites and adds a zingy contrast.
Creative Ways to Present
For parties, I like to slice the rolls into bite-sized pieces and serve them neatly on a wooden sushi board with little dipping bowls of soy sauce and wasabi. Another fun idea is to make “inside-out” rolls by putting the rice on the outside and sprinkling sesame seeds all over. It makes for a prettier roll and always impresses guests!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap uncut rolls tightly in plastic wrap and keep them in the refrigerator. They’re best eaten within 1-2 days because the rice can harden and the nori gets chewy. When I’ve stored it overnight, I find letting the rolls sit at room temperature for 10 minutes before eating helps soften the rice back up.
Freezing
I don’t recommend freezing these rolls because it negatively affects the texture—rice becomes hard and watery when thawed, and the cream cheese and salmon can separate. It’s best to enjoy them fresh or refrigerated only.
Reheating
Sushi is best served fresh and cold, but if you want to warm leftovers slightly, I suggest taking them out of the fridge and letting them sit at room temperature for a bit rather than microwaving. The microwave can melt the cream cheese and ruin the texture of the rice and nori.
FAQs
-
Can I use regular smoked salmon or should I buy sushi-grade salmon?
You can use high-quality smoked salmon from your grocery store for this recipe since the fish is already cured and safe to eat. Sushi-grade salmon is usually for raw salmon rolls like nigiri. Just make sure your smoked salmon is fresh and kept refrigerated.
-
What if I don’t have a bamboo sushi mat?
No worries! I’ve rolled sushi using a clean kitchen towel or even just my hands before. The bamboo mat just helps keep the roll tight and even, but with a bit of practice, you can manage without it.
-
How do I make seasoned sushi rice at home?
Seasoned sushi rice is made by mixing cooked short-grain rice with sushi vinegar (a blend of rice vinegar, sugar, and salt). Once combined and cooled to room temperature, the rice becomes sticky and flavorful—perfect for rolling. I recommend looking up a detailed sushi rice recipe to master this part.
-
Can I make these rolls ahead of time for a party?
You can prep and roll them a few hours ahead and keep them wrapped tightly in plastic wrap in the fridge. Just slice them right before serving for the best texture and appearance.
Final Thoughts
I absolutely love how this Cream Cheese and Smoked Salmon Sushi Roll Recipe turns out every single time—it’s a total crowd-pleaser and a nice way to dress up a simple dinner without leaving your house. When I first tried rolling sushi myself, I was nervous about the technique, but once you do it a couple times, you’ll see how satisfying and fun it is to create these elegant rolls with your own hands. So next time sushi craving strikes, dive into this recipe—you’ll impress yourself and your friends!
Print
Cream Cheese and Smoked Salmon Sushi Roll Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 rolls, approximately 32-40 pieces
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Description
A classic Philadelphia Roll featuring creamy cream cheese, smoky salmon, and fresh cucumber wrapped in seasoned sushi rice and nori. This easy-to-make sushi roll delivers a perfect balance of flavors and textures, ideal for sushi lovers who prefer homemade rolls with a creamy twist.
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
Others
- 4 sheets nori, roasted
- Toasted black sesame seeds, optional
Instructions
- Prepare Ingredients: Cook and season your sushi rice according to your preferred recipe and allow it to come to room temperature. Cut the cream cheese into 8-10 strips, thinly slice the smoked salmon, and julienne the cucumber into thin matchstick pieces.
- Position Nori Sheet: Place one sheet of roasted nori on a bamboo sushi mat, rough side facing up. This texture helps the rice adhere better. Keep a small bowl of water nearby to wet your fingertips to prevent rice sticking to your hands.
- Spread Sushi Rice: Add approximately 1 cup of seasoned sushi rice onto the rough side of the nori. Using a rice paddle or wet fingers, spread the rice evenly across the nori sheet covering all the edges for a uniform roll. Then gently press the rice layer to ensure it sticks well.
- Add Sesame Seeds and Flip: Optionally sprinkle toasted black sesame seeds evenly over the rice. Place a piece of plastic wrap on top of the rice, then carefully flip the nori sheet so the rice side is down against the plastic wrap and the nori side is facing up.
- Add Fillings: Near the edge of the nori closest to you and slightly off center, arrange 2-3 strips of cream cheese, about 1 ounce of smoked salmon, and a few pieces of julienned cucumber. Be careful not to overfill to ensure easier rolling.
- Roll Sushi: Using the bamboo mat, start rolling from the edge closest to you, gently lifting the mat and pushing back the filling as you roll to create a tight cylindrical roll. Make sure the plastic wrap stays clear of the roll. Repeat this for all four sheets and corresponding fillings.
- Cut the Rolls: Either keep the plastic wrap on or remove it before slicing. Run a sharp chef’s knife under cold water and cut the roll into 8-10 equal pieces, wiping the blade between cuts to maintain clean edges.
- Serve: Remove any plastic wrap before serving. Optionally, sprinkle toasted sesame seeds on top. Serve with wasabi, pickled ginger, and soy sauce for an authentic sushi experience.
Notes
- Bamboo Mat: If you don’t have a bamboo sushi mat, you can use a clean dish towel or a flexible cutting board to help roll the sushi tightly.
- Storage: Homemade sushi is best consumed immediately for optimal texture. Uncut rolls can be tightly wrapped in plastic wrap and stored in the refrigerator for up to 2 days, after which the rice can harden.
- Sushi Rice: It is crucial to let the seasoned sushi rice cool to room temperature before rolling to avoid soggy or sticky rolls.
- Filling Tips: Avoid overfilling the rolls, as this makes rolling difficult and can cause the rolls to fall apart.
- Prevent Sticking: Keep a small bowl of water nearby to wet your hands or knife to prevent rice from sticking during handling and cutting.
Nutrition
- Serving Size: 1 roll (about 8 pieces)
- Calories: 320
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 35 mg
