Futomaki cremette with salmon and avocado

  •  80 g rice (boiled)
  •  ½ nori sheet
  •  20 g Hochland Cremette cheese
  •  80 g salmon
  •  20 g avocado
  •  1 lettuce leaf
  •  Pickled ginger
  •  Soy sauce
  •  Wasabi
A roll commonly known as “Philadelphia”, popularised in the USA. It is characterised by the high cream cheese content and the selection of properly smooth and well-composing ingredients - avocado and salmon. This option contains raw salmon, thus its shelf life is short, but its popularity among consumers is very high. Best-selling and cost-effective. The more rolls of this type in a set, the higher the sales of the entire set - about 95%.

Recipe step by step

  • 1. Prepare the avocado: peel, remove the pit and cut into strips.
  • 2. Place a sheet of nori with the shiny side on the mat, rough on top, and evenly spread the rice over it.
  • 3. Then spread a thick layer of Hochland Cremette cheese.
  • 4. Place the avocado on top of the cheese.
  • 5. Place the pieces of salmon in the center and cover it with lettuce.
  • 6. Wrap the roll evenly and tightly in the mat to get the desired shape and even portions of sushi.
  • 7. Take the roll off the mat and put it on the board, then cut it with a sharp knife - in half and each other half again into 2 equal parts (until the desired amount is obtained - 6 or 8 pieces).
  • 8. Arrange the finished sushi, garnish as desired and serve with pickled ginger, soy sauce and wasabi paste.