Smoked Salmon Maki Rolls

Smoked Salmon Maki Rolls

 

Serve: 6


Ingredients:

  • 1/4 pound of sliced and julienned smoked salmon

  • 2 cups of Japanese short grain rice

  • 1 cucumber, peeled, seeded, halved and julienned

  • 2 scallions, white section only, cut into 3/4 inch thick slices

  • 1 Hass avocado, peeled, pitted, halved and cut into 1/4 inch thick slices

  • 3 sheets nori

  • 2 1/2 cups of water

  • 1 tablespoon extra-strength soy sauce

  • 1 tablespoon wasabi powder

  • 4 ounces Cream Cheese

  • 1 tablespoon lightly toasted sesame seeds

  • 2 tablespoons sushi rice vinegar

  • Wasabi paste, soy sauce and pickled ginger for serving

Methods:

  1. In a small bowl, put in the water and a half teaspoon of water.

  2. Let it sit for 3 minutes then add in the soy sauce and cream cheese and mix well.

  3. Put the rice and water in a saucepan and let it soak for 30 minutes.

  4. Cook the rice over medium heat for about 15 minutes.

  5. When most of the water has been absorbed by the rice, reduce the heat to low and cook for another 7 minutes.

  6. When the rice is done, remove from heat and mix the vinegar into the rice and set aside.

  7. When the rice is cool, lay a sheet of nori on a sushi mat.

  8. Place 1/4 inch thick of rice on the nori, covering 3/4 of the nori.

  9. Spread 2 tablespoons of wasabi cream mixture over the top of the rice.

  10. Add a slice of smoked salmon on top.

  11. Place some cucumber, scallions and avocado together with the salmon and pinch it slightly to make sure it is tightly fit together with the rice.

  12. Add a bit water on the edge of the nori, then roll up the mat to form a cylinder.

  13. Remove from the mat, cut off the end with no fillings.

  14. Cut the remaining into 6 pieces, and repeat the same with another 2 nori.

  15. Spinkle the sesame seeds on top of the sushi.

  16. Serve together with wasabi paste, soy sauce and pickled ginger.

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