Sushi is a fantastic snack that is filling, healthy, and travels really well.
Once you have cooked the sushi rice, drain it and allow it to cool completely.
Place a nori sheet on the sushi rolling mat and, working from the edge closest to you, cover ¾ of the sheet with a layer of cooled rice about 1cm thick. (This should leave the end of the nori sheet furthest away from you with no rice on it.)
Brush the uncovered section of nori with a little water as this will act as the seam of your roll. Pat the rice down then lay some cucumber and snow peas along the rice horizontally, followed by the salmon strips.
Place some of the Anchor Cream Cheese into a small zip lock bag, squeeze tightly and snip a corner off the bottom to create a piping bag. Pipe the cream cheese along the length of the sushi. Then, using your mat, roll the sheet up and over the ingredients and tuck it in tightly. Slice into 6 equal pieces.
Repeat this process with the remaining ingredients.
Store the finished sushi in the fridge until ready to serve. When serving, dip each piece in some soy sauce, dust with sesame seeds and dab with a little wasabi if you want to spice things up.
Cheese & Culinary
Anchor Cream Cheese Original
Anchor Cream Cheese Original is a smooth mix of fresh cream and milk. Velvety and versatile, it’s ideal in both savoury and sweet kitchen creations – and perfectly delicious on its own as a simple spread.