smoked salmon sushi roll
(3 ratings)
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.
►
(3 ratings)
yield
6 serving(s)
prep time
5 Hr
method
No-Cook or Other
Ingredients For smoked salmon sushi roll
-
2 cjapanese sushi rice
-
6 Tbsprice wine vinegar
-
6 sheetnori (dry seaweed)
-
1avocado, peeled, pitted and sliced
-
1cucumber, peeled and sliced
-
8 ozsmoked salmon, cut into long strips
-
2 Tbspwasabi paste
How To Make smoked salmon sushi roll
-
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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Smoked Salmon Sushi Roll:
ADVERTISEMENT
ADVERTISEMENT