Salmon sushi wrap

Name: Salmon sushi wrap
Prep time: 10 min
Yield: 2
Ingredients: 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

Eliška Lossmannová

10 min.

Comments

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.😎

Shop ingredients

Wild Salmon Fillets – 120 g – clean Keta salmon fillets, caught in Pacific waters, a source of complete protein, without artificial preservatives

£4.69

Organic Rice – 500 g – natural taste and texture, traditional Italian production, wide use in the kitchen

£2.99

£2.57

Organic Tamari Soy Sauce – 250 ml – gluten-free soy sauce with a thick texture, made from organic farming

£3.99

Sweet Chilli Sauce – 330 ml – roasted bell peppers with chili peppers, balanced sweet and spicy flavor profile, without preservatives and thickeners

£4.99

Nutrition (1 serving) 1 wrap, approx 160g

160 kcal
13 g carbohydrates
5 g fats
15 g protein

Per 2 portions

Wrap:

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

To plate:

mild sweet chilli sauce
wasabi paste
lupine amino sauce

Instructions

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.
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.
Add one ingredient to each quarter: cream cheese, salmon, cucumber and rice.
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.
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.
Serve cool, ideally with a bowl of soy, amino or sweet chilli sauce for dipping.