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.

How to Make It

Step 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.

Step 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.

Step 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.

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