Best Bagel Roll Sushi Recipes

Everything Bagel Sushi Rolls image

Provided by Food Network Canada

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

2 cups sushi rice
Kosher salt
3 Tbsp rice vinegar
1 Tbsp sugar
Finely ground black pepper
4 oz cream cheese
2 pieces carrots, finely chopped
2 scallions, chopped
Vegetable oil, for greasing
12 oz thinly sliced smoked salmon
¼ cup dried onion flakes
¼ cup sesame seeds
2 Tbsp dried garlic flakes
2 Tbsp poppy seeds
Soy sauce, pickled ginger and wasabi paste, for serving

Steps:

Rinse the rice in several changes of cold water, and then add to a medium saucepan with 3 3/4 cups water and 1 teaspoon salt. Bring to a boil, and then cover and reduce the heat to low. Cook, without stirring, until tender, about 15 minutes. Remove the saucepan from the heat and let stand, covered, 15 minutes more. Transfer the rice to a baking sheet. Stir together the vinegar, sugar and 1/2 teaspoon salt. Drizzle over the rice and fold in with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
Stir together the cream cheese, carrots and scallions.
Place a piece of plastic wrap on the work surface and lightly oil. Place 1 1/3 cups rice on the plastic wrap and, using wet hands, press into a 7-inch square. Lay a single layer of salmon over the rice, leaving a 1/2-inch border on the side nearest to you. Line one-quarter of the vegetable cream cheese along the edge of salmon closest to you. Using the plastic wrap as an aid, firmly roll the sushi up into a cylinder. Press the rice together with even pressure to form a roll. Repeat with the remaining ingredients, making 3 more rolls.
Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking sheet. Roll each roll in the seed mixture. Cut each roll into 8 pieces with a wet knife. Serve with soy, wasabi and pickled ginger.

Bagel Roll ( Sushi ) image

Provided by Vino Girl

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

3 tablespoons chopped green onions
9 tablespoons light cream cheese
1 1/2 teaspoons prepared wasabi
6 sheets nori (seaweed)
4 1/2 cups cooked sushi rice
12 ounces thinly sliced smoked salmon (about 2 cups)

Steps:

Combine first 3 ingredients.
Cut off top quarter of nori sheet along short end.
Place nori, shiny side down, on a sushi mat covered with plastic wrap, with long end toward you.
Pat 3/4 cup rice over nori with moist hands, leaving a 1-inch border on one long end of nori.
Gently flip nori sheet.
Spread 1 1/2 tablespoons cream cheese mixture along top third of shiny side of nori; top with 1/3 cup salmon.
Lift edge of nori closest to you; fold over filling.
Lift bottom edge of sushi mat; roll toward top edge, pressing firmly on sushi roll. Continue rolling to top edge; press mat to seal sushi roll.
Repeat procedure with remaining ingredients.
Slice each roll into 8 pieces with a sharp knife.

Nutrition Facts : Calories 254.8, Fat 7.8, SaturatedFat 3.8, Cholesterol 30, Sodium 563.3, Carbohydrate 28.7, Fiber 1.5, Sugar 0.1, Protein 15.9

Everything Bagel Sushi Rolls image

Provided by Food Network Kitchen

Time 1h20m

Yield 4 servings

Number Of Ingredients 15

2 cups sushi rice
Kosher salt
3 tablespoons rice vinegar
1 tablespoon sugar
Finely ground black pepper
4 ounces cream cheese
2 carrots, finely chopped
2 scallions, chopped
Vegetable oil, for greasing
12 ounces thinly sliced smoked salmon
1/4 cup dried onion flakes
1/4 cup sesame seeds
2 tablespoons dried garlic flakes
2 tablespoons poppy seeds
Soy sauce, pickled ginger and wasabi paste, for serving

Steps:

Rinse the rice in several changes of cold water, and then add to a medium saucepan with 3 3/4 cups water and 1 teaspoon salt. Bring to a boil, and then cover and reduce the heat to low. Cook, without stirring, until tender, about 15 minutes. Remove the saucepan from the heat and let stand, covered, 15 minutes more. Transfer the rice to a baking sheet. Stir together the vinegar, sugar and 1/2 teaspoon salt. Drizzle over the rice and fold in with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
Stir together the cream cheese, carrots and scallions.
Place a piece of plastic wrap on the work surface and lightly oil. Place 1 1/3 cups rice on the plastic wrap and, using wet hands, press into a 7-inch square. Lay a single layer of salmon over the rice, leaving a 1/2-inch border on the side nearest to you. Line one-quarter of the vegetable cream cheese along the edge of salmon closest to you. Using the plastic wrap as an aid, firmly roll the sushi up into a cylinder. Press the rice together with even pressure to form a roll. Repeat with the remaining ingredients, making 3 more rolls.
Stir together the onion flakes, sesame seeds, dried garlic and poppy seeds on a baking sheet. Roll each roll in the seed mixture. Cut each roll into 8 pieces with a wet knife. Serve with soy, wasabi and pickled ginger.