Japanese Bagel Maki Roll

6
Servings
30m
Prep Time
20m
Cook Time
50m
Ready In


"This gets it's name because it has similar ingredients as the traditional lox breakfast bagel, which are lox salmon and cream cheese. I use use my #recipe12301 in this maki roll, but you can use store bought. If gluten free, make sure you serve this with gluten free soy sauce."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (412.4 g)
  • Calories 153.7
  • Total Fat - 6.8 g
  • Saturated Fat - 3.1 g
  • Cholesterol - 28.8 mg
  • Sodium - 556.5 mg
  • Total Carbohydrate - 11.1 g
  • Dietary Fiber - 3.5 g
  • Sugars - 7.3 g
  • Protein - 13.3 g
  • Calcium - 76.9 mg
  • Iron - 1.4 mg
  • Vitamin C - 9 mg
  • Thiamin - 0.2 mg

Step 1

Cook the sushi rice according to package directions.

Step 2

Mix together the rice vinegar, sugar and salt and mix until sugar and salt are totally dissolved.

Step 3

Gently mix the cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I place a fan in front of the rice to speed up this process.)

Step 4

Place a sheet of plastic wrap on a bamboo sushi rolling mat.

Step 5

Place the nori sheet on top of plastic wrap.

Step 6

Spread 1/3 of the rice evenly over the nori sheet.

Step 7

Cut the cream cheese into 3 strips and place across the edge of the nori sheet that is closest to you, along with 50 grams of the lox, 1 slice of cucumber, 1 lettuce leaf, staying about an inch away from the rolling edge.

Step 8

Lift the edge of the bamboo rolling mat that is closest to you and roll away from you, using the mat and plastic wrap to help you roll the maki tightly.

Step 9

Repeat this process with the remaining ingredients; you will have enough for 3 maki rolls.

Step 10

Remove the plastic wrap from the rolls and slice with a very sharp knife.

Step 11

Plate the sliced maki rolls and serve with wasabi horseradish for heat if you like and serve with soy sauce for dipping.

Tips & Variations


No special items needed.

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