Spicy Philadelphia Maki Rolls


3 tablespoons cream cheese
1 to 1 ½ tablespoons Amazon Green Sauce
1 ½ cups sushi rice, prepared and seasoned
4 nori sheets, 7 x 5 inches
½ pound salmon fillet


Makes 4 Rolls

Mix cream cheese with the Amazon Green Sauce and place in the refrigerator. In the meantime, wash rice well in a sieve until the water runs out clear. On a sushi mat, lay out one of the nori sheets with the wrinkled side facing up. Moisten your fingers with water and spread out the rice on the nori sheet until you form a thin, uniform layer, while leaving about an inch of empty space at the top of the sheet. Place a slice of salmon (½ inch wide) on the nori sheet about ¼ inch from the bottom edge. Next to the salmon, place a tablespoon of the cream cheese mixture. Lightly moisten the edges of the nori sheet with a bit of water, then tightly roll the sheet with the help of the mat and seal the edges well. Repeat procedure with the other rolls. Dip a sharp knife in water, then remove knife and allow excess water to drip off. Cut one of the rolls in half, then cut those two pieces in half, then in half again, and repeat the process with the other rolls until you have 8 bite-size pieces from each roll. (Note: be sure to moisten the knife before making each cut.) Serve with Amazon Green Sauce, soy sauce and pickled ginger. (You may also substitute the salmon with fresh tuna or smoked salmon.)