How to Make It
Smoked Salmon Sushi Wrap (Onigirazu)
A no-roll sushi wrap inspired by the Philadelphia Roll — smoked salmon, cream cheese, and cucumber layered with seasoned rice in a seaweed parcel. No raw fish, no fuss.
Ingredients
Cream Cheese Spread
- ¼ cup plain cream cheese spread or whipped
- 1 tbsp mayonnaise
- ½ tsp onion powder
Rice Base
- 1 cup steamed rice room temperature
- ½ tsp rice vinegar or white wine vinegar
- A pinch of sugar
- A pinch of salt
For Assembly
- Smoked salmon
- Mini cucumber
- Seaweed sheet
Instructions
- Peel the cucumber into thin ribbons and cut the smoked salmon into bite-size pieces.
- Mix the cream cheese, mayonnaise, and onion powder until smooth.
- Season the steamed rice with rice vinegar, a pinch of sugar, and salt, stirring gently to coat.
- Place a seaweed sheet shiny side down in a diamond orientation, spread half the rice in a square in the center, then layer on the salmon, cucumber, and cream cheese mixture, and cover with the remaining rice.
- Fold the bottom corner up, tuck in the sides, and fold the top corner down to seal.
- Flip, cut in half horizontally, and serve with soy sauce and wasabi.
Watch the Recipe
Notes
If you don’t have onion powder, a few thin slices of red or sweet onion layered in during assembly works just as well. Wrapping tightly is key to a clean cut — use a sharp knife and slice through in one smooth motion.
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