Directions 10 steps | 25 Minutes
Measure and prep all ingredients.
Make the vinegared rice. Place the rice in a fine sieve and place the sieve in a bowl of water. Rinse thoroughly. Change the water in the bowl at least 3 times until the water runs completely clean when you remove the sieve from the bowl. Drain well.
Place rice and water into the rice cooker, turn it on and cook the rice. Alternatively, cook the rice on the stovetop. After cooking, let the rice rest for 20 minutes.
Fold the vinegar into the rice with a rubber spatula or a wooden spoon. Use a cutting and folding motion when stirring the rice to avoid squashing the rice grains and releasing their starch. Taste the rice. It should have a pleasantly sweet-acidic edge. If necessary, fold in more sushi vinegar.
Wet a dish towel and cover the rice. Let the rice rest for 20 minutes to develop flavor.
Assemble the smoked salmon sushi. Line an egg cup with plastic wrap so it hangs over the edge of the cup. Line the whole cup with a piece of smoked salmon, filling any gaps with small pieces of salmon.
Lightly dab the salmon with wasabi and one teaspoon of cream cheese.
Fill egg cup with rice and press gently.
Trim the excess salmon from the rim. Lift up the plastic and turn out the molded sushi, upside down, onto a plate
Garnish sushi pieces with dill fronds and serve immediately. Enjoy!
- If dill is not available, you can garnish the sushi with finely chopped chives or green scallions.