- 8-ounce block cold cream cheese, cut into long, thin sticks
- 1 cup cooked sushi rice
- 4 ounces smoked salmon, thinly sliced
- 2 nori seaweed sheets
- 2 green onions
Place one sheet of nori seaweed on a bamboo rolling mat - make sure the shiny side is facing down. Cover
the seaweed with prepared sushi rice (don't stuff too much on) - leave an inch of the seaweed bare at the top.
Place ingredients length-ways in the centre of the rice.
Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.
