Smoked Salmon Sushi Roll
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- 2 c
- japanese sushi rice
- 6 Tbsp
- rice wine vinegar
- 6 sheet(s)
- nori (dry seaweed)
- avocado, peeled, pitted and sliced
- cucumber, peeled and sliced
- 8 oz
- smoked salmon, cut into long strips
- 2 Tbsp
- wasabi paste
1Soak the rice for about 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. The rice must be slightly dry as the vinegar will be added later.
2As soon as the rice has been cooked, mix in 6 T. rice wine vinegar to the hot rice. Spread the rice on a plate or cutting board until completely cooled.
3Put 1 sheet of nori on a bamboo mat, press a thin layer of cool rice onto it. Leave at least 1/2 inch top and bottom edge of the nori uncovered. This is for easier sealing.
4Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position thema bout 1 inch away from the bottom edge of the nori.
5Slightly wet the top edge of the nori. Roll from bottom to the top edge, with the help of the bamboo mat, tightly. Cut roll into 8 equal pieces.
6Repeat for other rolls.