Ingredients

The following ingredients have 4 Servings
  • Black and white sesame seeds (for garnish)
  • 8 ounces smoked salmon (thinly sliced, cold)
  • 2 ounces Philadelphia cream cheese (cut into sticks)
  • ½ cucumber (medium, peeled, cut into matchsticks)
  • ½ avocado (sliced)
  • soy sauce or tamari (optional, for dipping)

Instruction

  • Cover a flat work surface with a large sheet of plastic wrap and sprinkle with sesame seeds.
  • Arrange slices of salmon on plastic wrap, overlapping to create a rectangle approximately 6 inches wide by 12 inches long. Longest sides should face you.
  • Gently line cream cheese, avocado slices, and cucumber sticks on top of salmon, being careful not to dislodge any pieces. Line should start approximately ½-inch from edge of salmon.
  • Slowly roll salmon tightly around filling. Use plastic wrap as a guide, but don't roll plastic into the sushi roll.
  • Wrap tightly in plastic wrap. Refrigerate at least 30 minutes, until firm.
  • Using a sharp knife, cut salmon roll into 16 half-inch-thick pieces. Serve with soy sauce for dipping.