8-ounce block cold cream cheese, cut into long, thin sticks
1 cup cooked sushi rice
4 ounces smoked salmon, thinly sliced
2 nori seaweed sheets
2 green onions
1. Place one sheet of nori seaweed on a bamboo rolling mat – make sure the shiny side is facing down. Cover the seaweed with prepared sushi rice (don’t stuff too much on) – leave an inch of the seaweed bare at the top.
2. Place ingredients length-ways in the centre of the rice.
3. Roll the sushi into a log jelly-roll style. Slice into ¾-inch pieces and serve immediately.