by chef Orisa Callender | Photography by Christoff Griffith 1 cup of sushi rice
2 nori seaweed sheets
1cup of water
1/2 cup of sushi rice vinegar
6 ozs cream cheese
1 whole cucumber
2 spoons of tobiko
4 pieces of smoked salmon Wash one cup sushi rice three times gently; then strain off water. Poor sushi rice into pot with a cup of water. Cook for 15 mins; then steam for five mins. Add sushi vinegar and spread rice on a sheet pan.
Wait until cooled.
Cut nori sheet in half and spread rice on both sheets. Flip nori and place chopped cucumbers and cream cheese on the side closest to you. Then roll sushi away from you. Put two pieces of salmon on roll and cover with tobiko. Follow process with the second roll; then cut and plate.
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