Bagel Roll Sushi Recipes

BAGEL ROLL ( SUSHI )

Steps:

• Combine first 3 ingredients.
• Cut off top quarter of nori sheet along short end.
• Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
• Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.
• Gently flip nori sheet.
• Spread 1 1/2 tablespoons cream cheese mixture along top third of shiny side of nori; top with 1/3 cup salmon.
• Lift edge of nori closest to you; fold over filling.
• Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll.
• Repeat procedure with remaining ingredients.
• Slice each roll into 8 pieces with a sharp knife.

EVERYTHING BAGEL SUSHI ROLLS

Steps:

• Rinse the rice in several changes of cold water, and then add to a medium saucepan with 3 3/4 cups water and 1 teaspoon salt. Bring to a boil, and then cover and reduce the heat to low. Cook, without stirring, until tender, about 15 minutes. Remove the saucepan from the heat and let stand, covered, 15 minutes more. Transfer the rice to a baking sheet. Stir together the vinegar, sugar and 1/2 teaspoon salt. Drizzle over the rice and fold in with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
• Stir together the cream cheese, carrots and scallions.
• Place a piece of plastic wrap on the work surface and lightly oil. Place 1 1/3 cups rice on the plastic wrap and, using wet hands, press into a 7-inch square. Lay a single layer of salmon over the rice, leaving a 1/2-inch border on the side nearest to you. Line one-quarter of the vegetable cream cheese along the edge of salmon closest to you. Using the plastic wrap as an aid, firmly roll the sushi up into a cylinder. Press the rice together with even pressure to form a roll. Repeat with the remaining ingredients, making 3 more rolls.
• Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking sheet. Roll each roll in the seed mixture. Cut each roll into 8 pieces with a wet knife. Serve with soy, wasabi and pickled ginger.

EVERYTHING BAGEL SUSHI ROLLS

Steps:

• Rinse the rice in several changes of cold water, and then add to a medium saucepan with 3 3/4 cups water and 1 teaspoon salt. Bring to a boil, and then cover and reduce the heat to low. Cook, without stirring, until tender, about 15 minutes. Remove the saucepan from the heat and let stand, covered, 15 minutes more. Transfer the rice to a baking sheet. Stir together the vinegar, sugar and 1/2 teaspoon salt. Drizzle over the rice and fold in with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
• Stir together the cream cheese, carrots and scallions.
• Place a piece of plastic wrap on the work surface and lightly oil. Place 1 1/3 cups rice on the plastic wrap and, using wet hands, press into a 7-inch square. Lay a single layer of salmon over the rice, leaving a 1/2-inch border on the side nearest to you. Line one-quarter of the vegetable cream cheese along the edge of salmon closest to you. Using the plastic wrap as an aid, firmly roll the sushi up into a cylinder. Press the rice together with even pressure to form a roll. Repeat with the remaining ingredients, making 3 more rolls.
• Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking sheet. Roll each roll in the seed mixture. Cut each roll into 8 pieces with a wet knife. Serve with soy, wasabi and pickled ginger.

SUSHI ROLLS

Steps:

• Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat closest to you and leave some of the bamboo mat exposed on either side of the nori sheet. Wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side. Place tuna strips and some julienne vegetable, cucumber or avocado along the center of the rice. Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place. Then, use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm. Slice the roll in half, then cut both rolls twice to make 6 equal sized pieces. Repeat this process with the salmon and various fillings, nori and rice.
• Rinse the rice in cold water while stirring briskly to remove any dirt. Drain the rice completely. Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight fitting lid. Bring the water to a boil over medium heat. Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid. Remove the rice from the heat and remove the lid (the water should no longer be visible). Turn the rice out evenly on a well-greased cookie sheet using a spatula or rice paddle. Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature. Keep the rice covered with damp paper towels or napkin until the rice is ready to use.