The ingredients Lesa chose for this month’s #ImprovCookingChallenge were FISH & AVOCADO. We so ♥ that combination in this house! Avocados figure into our summer grilling lifestyle quite often. I think the first time I posted a recipe with that combo was two years ago here. (Well, I guess I did have a picture of shrimp & avocado here too, but the recipe was for the salsa…)
Anyhow -- back to the present: I decided this month not to go “south of the border” but to recreate an “Asian” recipe I love from one of our favorite sushi places.
The Philadelphia Roll!
I have a “thing” about raw fish, so am reluctant to be too adventurous when ordering sushi. The smoked salmon in this California roll helps bridge the gap… (…and the cream cheese & cucumber don’t hurt, either!)
Here are the ingredients:Nori sheets, prepared rice, 4 oz. smoked salmon, avocado, cream cheese, cucumber, green onion & sesame seeds. (Have everything sliced thin & ready for assembly.)
Since this is my second attempt at it, I am not an expert sushi roller!
Unfortunately, I wished to include too many flavors in our roll,
so it turned out a little plump-looking…
A little roll through some sesame seeds & it’s ready for slicing.
Plated with a tiny bit of wasabi, ginger & spicy mayo -- dinner is served!
I could eat these forever!
(The recipe for sushi rice came from Alton Brown.)
Make sure you check out what my friends made with their fish & avocado ingredients: