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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Asian Stuffed Rolls

Source: dLife

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	88.2

Total Carbs	15.9 g

Dietary Fiber	0.7 g

Sugars	2.1 g

Total Fat	0.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.1 g

Potassium	47.1 mg

Protein	3.3 g

Sodium	241.8 mg

Dietary Exchanges 0.9 Fat, 0.2 Vegetables, 0.1 Other Carbs, 0.7 Starch, 0.2 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

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.
In the meantime whisk together the vinegar, honey, and salt in a small bowl. Stir into rice and let cool another 10 minutes.
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.
Working with dampened hands, place a 1/2 cup of rice, slightly rounded, on nori sheet.
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.
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.
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.
Repeat with the remaining three nori sheets. Serve each with a little ginger and the soy sauce for dipping.