Source: dLife

A mixture of rice, smoked salmon, and cucumbers wrapped in delicate sheets of nori for a delicious Asian roll up.

Servings

1 cup Rice, white, short grain, dry
1.25 cup water
1.5 tbsp seasoned rice vinegar
2 tsp honey
0.12 tsp salt
4 Seaweed, nori, fresh, sheets, Porphyra tenera, for sushi (4 8x7 inch sheets)
1 oz PHILADELPHIA Neufchatel Cream Cheese (8 teaspoons)
4 oz smoked salmon , 4 slices each cut lengthwise into 4 strips
1 Cucumber, fresh, medium , peeled, seeded, and cut into 16 strips
1 tbsp pickled ginger , sliced thin
3 tbsp low sodium soy sauce

1 Add the rice and water into a pot and bring to a boil. Lower heat, simmer, covered until rice is tender and liquid is absorbed, about 20 minutes. Remove from heat and let sit 10 minutes.
2 In the meantime whisk together the vinegar, honey, and salt in a small bowl. Stir into rice and let cool another 10 minutes.
3 Place a bamboo-rolling mat on you work surface (slats should be horizontal). Place 1 nori sheet on the mat, shiny side down, with one short side facing you.
4 Working with dampened hands, place a 1/2 cup of rice, slightly rounded, on nori sheet.
5 Leave a 1 inch border across the top. Spread 1/8 teaspoon of wasabi crosswise along the center of the rice. Next layer 2 teaspoons of cream cheese, then 4 strips of salmon, and then 4 strips of cucumber.
6 Seal closed with a few drops of water on the far edge of the nori. Transfer to a cutting board, moisten a very sharp knife with water and slice the roll crosswise into 6 pieces.
7 To roll hold the filling in place with your finger and roll the mat forward until the edges of the nori overlap and you have formed a 7 inch roll.
8 Repeat with the remaining three nori sheets. Serve each with a little ginger and the soy sauce for dipping.

Keep your hands and knife moist when dealing with nori sheets so they don't tear.