I wouldn't use smoked salmon with cream cheese and rice, either.

Instead, I make my sushi rice with sweetened rice vinegar (50-50% mix, 1/2 cup to 3 cups short-grain rice, steamed 20 minutes with precisely 4 cups water). I don't think I ever knew any Niseis when growing up who just used vinegar by itself. Salt, yes, that's the quick/dirty/cheapie way to do it, but in the Chicago JA community I grew up with, sweetened rice vinegar was the choice.

Smoked salmon combined with the 'tamago', sweet/salt rolled egg pancake, is dynamite with the sushi rice, especially with a little pickled seaweed salad and a sprinklng of toasted sesame seeds. My DH's favorite homemade sushi!

Yes it was the sweet and sour taste with the salmon I didn't like. Maybe I would have liked it better without the cream cheese. I think that was the kiss of death.

I've gotten the Philadelphia roll before and I liked it ok but I prefer the raw salmon too. If I want lox & cream cheese, I'll just have it on a bagel! LOL

I've never made my own sushi, probably won't. There's a restaurant close to my work that has sushi happy hour on weeknights and we go there fairly regularly.

My kids LOVE that though :O

jkom, we'll have to try it your way next time. We're no sushi mavens but what is a 'tamago', sweet/salt rolled egg pancake? Do you have a recipe? And pickled seaweed salad? Do I buy it or make it?

I think we are due for Sushi soon...

Smoked salmon and cream cheese are 2 of my least favorite things that I've seen put in rolls.

My favorites are spicy salmon rolls and the ones with some tempura in them. And they have to be cold. There's an all-you-can eat place in town, that makes the sushi so fast, the rice is still warm when it gets to your table. I really don't like that.

I've only tried making my own rolls once, and it was a disaster. Maybe I bought the wrong kind of nori, but it tasted so strong that it totally turned me off. I think it's the only thing I ever made, where I had one bite and threw the rest away.

I think I have found a Japanese store not too far away.
I will be making sushi soon if they have sushi grade fish.

dcarch

I saw some pictures of the egg wraps online under sushi info. I'll bet it is good but I doubt I could manage to get it thin enough. I can't even usually manage to finesse an omlette! I am famous for just not having dexterity for arranging foods. That's why I like the idea of a sushi salad! I just have to find time to make the rice. That's another thing I'm famous for, trying to "multitask" and burning the rice! I've had the pickled seaweed salad once before, I really liked it. I don't know what kind of seaweed it was, it wasn't the flat pressed nori kind. It looked like a mass of black hair!

"Maybe I bought the wrong kind of nori, but it tasted so strong that it totally turned me off. "

Did you toast the nori?

Jim

Oh I made some canned tuna sushi lunch for the volunteers at little man's school yesterday. I used canned tuna because I wanted to make sure everybody could eat it.

Little man loves sushi. Even thought I am no sushi expert I try to make it at home from time to time. We would eat sushi using salmon, canned or cooked, but never smoked or raw. I just don't like it. Amount all the sushi I like Spam musubi the best! Growing up in Hawaii, what do you think? LOL

The seaweed salad I eat is nothing fancy, just Konbu and cucumber strips with vinegar and toasted sesame seeds and oil. When I make my own seaweed salad I use dried Konbu. Boil the Konbu to make Dashi for Miso soup. Cut the boiled Konbu in thin strips, Do the same thing with a small peeled cucumber. Toss then marinate with sesame oil and vinegar, sprinkle some toasted sesame seeds over top. Voila, seaweed salad.

If I don't feel like making my own seaweed salad I buy packages from Asian stores. You can find them in Chinese, Japanese, or Korean grocery stores. Here in Calgary, the Korean instant seaweed salads are cheapest. The packaged stuff is not the best so you will have to season the salad before eating it. Many kinds are available. Here are a few pictures of what I have at home...

The Korean kind:

The Chinese kind:

Dried Konbu:

Gonna LOVE sushi & seaweed salad!

Al

The last sushi I made was smoked salmon, cream cheese and avocado, and I thought it was pretty good, especially with a LOT of wasabi. I made the sushi with brown rice, and sweetened rice vinegar, and I "cut" the wasabi with Bragg's amino acids, my sub for soy sauce. the salmon was freshly caught by me in May, and Elery smoked it. I figured smoked salmon and cream cheese was good on a sesame bagel, it'd be good in sushi. I thought it was.

I also like nori, so it's all in what you like, I guess.

Annie

OK, you guys can have my Philly rolls, lol! It was something I truly expected to like but just didn't. I like all the parts individually but not mixed. Of course RAW fish was something I truly expected to DISLIKE but ended up loving. I am kind of strange with my food dislikes and likes. I like almost everything, but I find the few things I don't like, it is more of a texture/mouth feel issue than taste. Like for example I really dislike plums, yet love plum jam and prunes. What's not to like about a plum? I dunno but I just don't like them. Particularly the purple ones. But I like plum cake and prune juice. Go figure.