This sushi roll is technically a reverse roll with the rice on the outside. I found most of my ingredients at a local Asian market. Serve with pickled ginger, wasabi, and soy sauce.
- 1 cup uncooked sushi rice
- 1 ½ cups water
- ¼ cup rice wine vinegar
- 2 tablespoons white sugar
- ½ teaspoon salt
- 5 sheets nori (dry seaweed)
- 1 medium avocado, thinly sliced
- 1 (8 ounce) package cream cheese, sliced lengthwise into 10 strips
- 5 tablespoons panko
- 1 medium cucumber, sliced lengthwise into 5 strips
- 3 ounces smoked salmon, chopped
- ¼ cup masago
- 1 teaspoon black sesame seeds
- 1 teaspoon white sesame seeds, toasted
- 2 tablespoons hoisin sauce
- 2 tablespoons Sriracha mayonnaise
- 1 Rinse rice in a strainer until the water runs clear. Drain.
- 2 Combine rice and 1 1/2 cups water in a saucepan over medium-high heat; bring to a boil. Reduce heat to low, cover, and cook for 20 minutes.
- 3 While the rice is cooking, combine vinegar, sugar, and salt in a small saucepan over medium heat. Cook and stir until sugar dissolves. Remove from the heat and let cool.
- 4 When the rice is finished cooking, remove from the heat and stir in the vinegar mixture. Allow rice to cool completely, about 30 minutes.
- 5 Place nori sheets on a work surface. Divide rice evenly between the sheets, then use a rice paddle to spread and flatten it out to the edges. Flip sheets so rice is facing down.
- 6 Arrange avocado slices in a strip down the middle of each sheet. Layer with 1 1/2 cream cheese strips, 1 tablespoon panko, and 1 cucumber strip. Roll each sheet carefully, but tightly, around the fillings.
- 7 Place thin layers of salmon on top of the rolls, then add masago and drizzle with hoisin and Sriracha mayonnaise. Sprinkle black and white sesame seeds over top. Slice each roll into 8 pieces.
- Calories 495.8
- Carbohydrate 51.2 g
- Cholesterol 97.3 mg
- Fat 27.9 g
- Fiber 4.3 g
- Protein 13.9 g
- Saturated Fat 11.9 g
- Sodium 702.5 mg
- Sugar 8 g