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

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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.
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