Bagel Roll

Bagel Roll Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
This rice-on-the-outside roll has everything good from a salmon-topped bagel inside. Use the remaining nori to make the nori strips for the Tuna Nigiri.

Yield:

6 servings (serving size: 8 pieces)

Recipe from

Nutritional Information

Calories 341
Caloriesfromfat 23 %
Fat 7.7 g
Satfat 3.9 g
Monofat 3.8 g
Polyfat 0.8 g
Protein 17.1 g
Carbohydrate 48 g
Fiber 2.8 g
Cholesterol 29 mg
Iron 3.1 mg
Sodium 769 mg
Calcium 43 mg

Ingredients

3 tablespoons chopped green onions
9 tablespoons (4 1/2 ounces) block-style light cream cheese
1 1/2 teaspoons prepared wasabi
6 nori (seaweed) sheets
4 1/2 cups cooked Sushi Rice
2 cups thinly sliced smoked salmon (about 12 ounces)

Preparation

Combine first 3 ingredients. Cut off top quarter of nori sheet along short end. Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you. Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.

Gently flip nori sheet. Spread 1 1/2 tablespoons cream cheese mixture along top third of shiny side of nori; top with 1/3 cup salmon.

Lift edge of nori closest to you; fold over filling. Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll. Repeat procedure with remaining ingredients. Slice each roll into 8 pieces with a sharp knife.

Note:

June 2002
My Notes

Only you will be able to view, print, and edit this note.

Add Note