Do you love sushi, but you don't have time or patience to roll it up? Try this viral Sushi wrap! Thanks to a genius hack, you can have a sushi sandwich ready in a matter of minutes. The trick is cutting the nori seaweed, then adding the rice, cream cheese, cucubmber and high‑quality wild salmon. Put it all together, and that's it! The perfect light lunch or a lunchbox snack that will make everyone at the office jealous.😎
Nutrition (1 serving)
- 160 kcal
- 13 g carbohydrates
- 5 g fats
- 15 g protein
Per 2 portions
- 2 nori seaweed
- 1/2 cucumber
- 1 wild salmon fillets in brine
- 4 tbsp rice
- 2 tbsp Philadelphia cream cheese
- salt
- soy sauce
- rice vinegar
- mild sweet chilli sauce
- wasabi paste
- lupine amino sauce
Instructions
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You will need about 30g of uncooked rice for each wrap. Cook the rice (we recommend making more portions at once or using leftover cooked rice). Once cooked and cooled, add a drop of rice vinegar and soy or amino sauce.
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Place the nori seaweed onto a chopping board, rough side facing up. Using scissors, make a small cut at the bottom edge and continue to cut until you get to the middle. Imagine that the seaweed is divided into 4 quarters.
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Add one ingredient to each quarter: cream cheese, salmon, cucumber and rice.
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Take the first quarter (with cream cheese) and fold it over the salmon quarter. Then fold the salmon and cheese part over the cucumber, and finally fold all of it over the rice. You should get a beautiful full square.
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Cover the finished sushi wrap with a cling film and leave it to rest in the fridge for at least an hour. This means the seaweed will soften and the flavours will mix.
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Serve cool, ideally with a bowl of soy, amino or sweet chilli sauce for dipping.
