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Bagel Roll

Becky Luigart-Stayner; Lydia DeGaris-Pursell and Jan Gautro
Yield 6 servings (serving size: 8 pieces)
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.


  • 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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.