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Smoked Salmon and shrimp cream cheese Sushi cuisine is really a dish that’s classified as an easy task to make. through the use of resources which are common around you, you may make it in simple actions. You may make it for friends or family events, and it could even be presented at various official events. I am certain you will see lots of people who just like the Smoked Salmon and shrimp cream cheese Sushi dishes that you just make.

Alright, don’t linger, let’s plan this smoked salmon and shrimp cream cheese sushi formula with 12 substances which are surely easy to obtain, and we have to process them at the very least through 12 ways. You should devote a while on this, so the resulting food could be perfect.

Ingredients - Smoked Salmon and shrimp cream cheese Sushi:

1. Get 1 Package for Seaweed Wrap
2. Take 2 Cups of Rice
3. Make ready 2 - Avocados
4. Take 1 Package of Salmon Smoked
5. Give 1 Package of Enoki Mushrooms (Optional)
6. You need 1 Jar Tobiko/Masago (Fish Eggs)
7. Take 1 Package of Cream Cheese
8. You need 1 of Small Canned Shrimp
9. Provide for Seasme Seeds
10. Provide - Sushi Mat (Or something flexible)
11. Make ready of Wasabi & Ginger (Optional)
12. Get for Sushi vinegar

Smoked Salmon and shrimp cream cheese Sushi steps:

1. Cook rice in rice cooker or on the stove add a small amount of olive oil to the water. When done cooking add sushi vinegar and let cool.
2. Mix together 1/2 cup cream cheese with one 1 can of shrimp. (You can use the rest of the cream cheese as normal.)
3. Slice the Avocados, Mushrooms, and smoked salmon into THIN strips about half the size of your pinky.
4. Grab a small bowl of cold water.
5. Place down your sushi mat at a table in front of you have all the cut ingredients to the side of you. Place down a sheet of seaweed.
6. Get your hands wet with the cold water and pick up a small fist full of rice stick the rice in the middle of the seaweed and slowly pull the rice into all four corners DO NOT SMASH THE RICE DOWN.
7. When rice is evenly distributed sprinkle sesame seeds and tobiko to the surface.
8. CAREFUL grab edges of seaweed and flip over onto the other side. repeat steps 6 and 7.
9. In the middle of the sushi add all of your ingredients (Salmon, Cream Cheese/ Shrimp mixture, Mushrooms, Avocados, ETC.)
10. When ready take the mat and fold the seaweed just over the middle of the ingredients. Add pressure with your four fingers and squeeze pull back mat and make adjustments as needed. Roll the rest normally, push in sides if needed.
11. Now time to cut! Try not to push so hard with the knife use a very gentle sawing motion serrated knifes work best for this. To cut into perfect pieces cut exactly in half and cut those halves in half.
12. Your done! Server with a side of ginger or wasabi and make your own variations! If you used this recipe please give me some feedback! Pictures are great as well.

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