Ingredients
Scale
- 2 cups sushi rice
- 4 sheets nori
- 150g fresh salmon or tuna slices
- 1 avocado, thinly sliced
- 1 small cucumber, julienned
- 1 small carrot, julienned
- 100g crab sticks or imitation crab
- 50g turkey bacon, cooked and sliced
- 50g chicken ham, sliced
- 50g cream cheese
- Soy sauce (for serving)
- Sesame seeds (for garnish)
- Wasabi and pickled ginger (for serving)
Instructions
- Cook the sushi rice according to package instructions. While warm, mix with rice vinegar, sugar, and salt. Let cool to room temperature.
- Slice all fillings: salmon or tuna, avocado, cucumber, carrot, crab sticks, turkey bacon, and chicken ham into thin, uniform strips.
- Prepare the nori sheet by placing it shiny side down on a bamboo mat. Spread a thin, even layer of rice, leaving about 1 inch at the top edge free. Sprinkle sesame seeds.
- Layer the fillings horizontally across the rice: avocado, cucumber, carrot, crab sticks, turkey bacon, chicken ham, and cream cheese.
- Roll the sushi using the bamboo mat, folding the nori over the fillings, pressing gently to form a tight roll. Cut into six to eight pieces with a sharp, wet knife.
- Arrange and garnish: place rolls on a platter, add extra avocado slices on top, and serve with soy sauce, wasabi, and pickled ginger.
Notes
Wetting your fingers or knife prevents rice from sticking.
Customize fillings to suit your taste, including vegetarian or alternative seafood options.
Serve immediately for best texture and flavor.
- Prep Time: 25
- Cook Time: 20