Bagel Roll

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 341
  • Calories from fat: 23%
  • Fat: 7.7g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 17.1g
  • Carbohydrate: 48g
  • Fiber: 2.8g
  • Cholesterol: 29mg
  • Iron: 3.1mg
  • Sodium: 769mg
  • Calcium: 43mg

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

  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.
My Notes

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

Add Note

Bagel Roll Recipe at a Glance

More Recipes Like This

advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy