In the Kitchen with a Southern Sushi Chef

Salmon and Curried Cream Cheese Maki

A quick fry does not completely cook the salmon in this sushi roll. Instead, curry flavored cream cheese is melted and forms a sort of sauce that oozes delightfully over the salmon.

This recipe uses the hoso maki, thin roll, technique. Learn to make a hoso maki here.

Salmon and Curried Cream Cheese Maki

Makes 4 sushi rolls, or 24 – 32 piece

4 4inx 7in pieces nori

about 2-2 1/2 cups prepared sushi rice

about 4 ounces fresh, raw salmon, cut into thin strips

2 ounces cream cheese, softened

2 TBSP Madras curry powder

2 teaspoons finely chopped scallions

Tempura Batter

1 egg

1 cup flour

1 cup ice water

oil for frying

potato or rice starch for dredging

Prepare the curry cream cheese by mixing curry powder and cream cheese in a bowl until well incorporated. Place in a piping bag or in a plastic zip top bag with a corner snipped away for convenience. Set aside.

To prepare the sushi rolls, place 1 piece of nori rough side facing upwards horizontally on a bamboo rolling mat. Cover the bottom 2/3 of the nori in a thin even layer of prepared sushi rice. Squeeze a thin layer of cream cheese horizontally across the center of the sushi rice. Sprinkle 1/2 teaspoon of scallions across the center of the rice. Lay a couple of strips of salmon on top of the cream cheese and scallions.

Roll according to the method for rolling thin sushi rolls. Allow roll to rest seam side down on your cutting board and repeat the steps to make three more sushi rolls.

Cut each sushi roll into two pieces and allow to set in the refrigerator for at least five minutes.

Heat about 1 inch oil suitable for frying in a heavy bottomed pan to 350 degrees F.

To make tempura batter, stir ingredients together until just mixed.

To fry rolls, dredge each piece in potato or rice starch. Shake away excess before dipping in tempura batter. Carefully place pieces in prepared oil and fry until golden and crispy, about 3 minutes. It may be necessary to turn pieces so that they fry evenly.

When sushi rolls are ready, remove and blot gently on paper towels. Cut each piece into 3-4 pieces and serve immediately. Serve with pickled ginger, wasabi and soy sauce for dipping if desired.