Nordic Roll (Gravlax, Cream Cheese & Cucumber)

For the Roll

• 1 cup sushi rice, rinsed and cooked
• 2 Tbsp rice vinegar
• 1 tsp sugar
• ½ tsp salt
• 4 sheets nori (seaweed)
• 4 oz cream cheese, cut into strips
• ½ cucumber, cut into thin matchsticks
• 6 oz gravlax, thinly sliced (for topping)

For Garnish

• Fresh dill sprigs
• Optional: Capers or pickled red onion slices (see notes)

Ponzu Dipping Sauce

• 2 Tbsp soy sauce
• 2 Tbsp fresh lemon juice (or lemon + lime combo)
• 1 tsp mirin (or ½ tsp honey)

1. Prepare the rice: While still warm, season with rice vinegar, sugar, and salt. Let cool to room temperature.
2. Set up: Place a bamboo mat wrapped in plastic on your counter. Lay a sheet of nori shiny side down, spread an even layer of rice over the nori, and flip so the rice faces down.
3. Fill: Lay cream cheese and cucumber strips across the center.
4. Roll: Lift the bamboo mat edge and roll tightly over the fillings. Continue until sealed.
5. Top: Slice the roll into 8 pieces. Lay thin slices of gravlax over the top of each piece.
6. Garnish: Sprinkle with lemon zest and add small dill sprigs.
7. Ponzu Dipping Sauce: Whisk ingredients together in a small bowl and serve on the side for dipping.

Recipe Notes

• For an additional burst of flavor, add capers or thin slices of pickled red onion on top before serving.
• Gravlax can be substituted with raw sushi salmon or lox if preferred, but the silky texture of gravlax makes this roll stand out.