1/2lbsashimi-grade raw salmonor desired raw fish of choice
4ozcream cheesesliced into strips
soy saucefor serving
Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with a rice paddle.
Layer salmon, cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy right away with soy sauce.
Storing leftovers: I do not recommend trying to keep leftovers, particularly if you are using raw fish. Even if you do cooked fish and vegetables, once the rice is hard and cold in the fridge, it won't be as enjoyable to eat.Freezing: Not recommended.