April 3rd: Sushi

Konichiwa! Today on Cooking Across the Globe ūüĆŹ we felt we needed something fresh, light and vegetarian. So to satisfy two hungry boys, we decided to whip up some veggie sushi, edamame and a big bowl of tofu miso soup. The sake was NOT for the kids, someone gave that to the sushi chef as a tip! The food ūüć£ hit the spot on this cold, wet day in Rhode Island.


  • 6¬†sheets sushi seaweed¬†aka nori
  • 1¬†batch¬†prepared sushi rice
  • 1/2¬†lb¬†sushi-grade raw salmon¬†or desired raw fish of choice
  • 4¬†oz¬†cream cheese¬†sliced into strips
  • 1¬†avocado¬†sliced
  • soy sauce¬†for serving


  • Place the seaweed on a bamboo mat, then cover the sheet of seaweed with an even layer of prepared sushi rice. Smooth gently with the rice paddle.
  • Layer salmon (we use carrots and cucumbers), cream cheese, and avocado on the rice, and roll it up tightly. Slice with a sharp knife, and enjoy with soy sauce.

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