smoked salmon sushi roll

Name: Smoked Salmon Sushi Roll
Prep time: 5 h
Yield: 6
Cuisine: Japanese
Ingredients: 2 cup(s) japanese sushi rice; 6 tablespoon(s) rice wine vinegar; 6 sheet(s) nori (dry seaweed); 1 - avocado, peeled, pitted and sliced; 1 - cucumber, peeled and sliced; 8 ounce(s) smoked salmon, cut into long strips; 2 tablespoon(s) wasabi paste

(3 RATINGS)

10 Pinches 1 Photo

Kathy D

Updated on Jul 16, 2015

I love smoked salmon sushi and enjoy the addition of cucumber, avocado and wasabi in this one. If you have never rolled your own sushi, it may take a little time to master, but you'll find it gets easier. You will need a bamboo rolling mat for this recipe. Prep time includes soaking the rice for 4 hours.

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Smoked Salmon Sushi Roll
Photo courtesy Sue Lau | Palatable Pastime

prep time 5 Hr

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

2 cups japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 - avocado, peeled, pitted and sliced
1 - cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

How To Make smoked salmon sushi roll

Step 1

Soak 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.

Step 2

As 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.
Step 3

Put 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.
Step 4

Dot 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.
Step 5

Slightly 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.
Step 6

Repeat for other rolls.
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