Serves 3 - 603 cal per serving
Prep-time: 30 min. - Total-time: 45 min.

For making Sushi Hosomaki with Salmon rinse the sushi rice with cold water until the water runs clear. Put the sushi rice in a pot and cover with water. Add salt and sugar and bring to a boil. Turn off the stove. As soon as the water stops boiling cover the pot. Let the sushi rice set for 20 minutes. Spread the sushi rice on a flat plate. Season with rice wine vinegar. Put one nori seaweed sheet on a bamboo rolling mat or on a clean dish towel. Wet the ends of the nori seaweed sheet with a little water. Put the rice 1/2 cm (about 1/4 inch) thick on the nori sheet, covering 2/3 of the nori. Add a few drops of water to the wasabi powder and make a paste. Spread the wasabi in a very thin layer on the rice. Whip the cream cheese until smooth and spread on the rice. Put arugula and salmon cut in stripes on top of the cream cheese. Roll up the nori seaweed sheet using the bamboo mat. Let stand until the nori sheet feels soft. Cut in slices using a sharp kitchen knife. Repeat with the remaining seaweed sheet.