Recipes - Japanese

Salmon Sushi Rolls
R00628_Salmon-Sushi-Rolls


Packed with healthy Omega-3 fatty acids, these salmon sushi rolls are easy to make can be packed into the lunchbox. Sushi rolls are really versatile; you can fill or add other ingredients instead of salmon. Avocado, cucumber, egg, crab meat, chicken and tuna are some ideas to vary your sushi rolls. Follow these simple steps in making your sushi at home and have fun creating your own fillings.
Cooking Time: 15mins - 30mins
Serves:3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Steam
Cuisine: Japanese









Ingredients:

2 cups koshihikari sushi rice (rinsed and drained)
2 cups water (plus water for rinsing)
6 nori sheets
¼ cup rice vinegar
2 tbsp sugar
½-1 tbsp salt
1 lettuce (thinly sliced)
220g salmon fillet (finely sliced and pan-fried)
Japanese mayonnaise
Soy sauce (to taste)
Beni shoga (pickled ginger, to taste, for garnishing)
Wasabi (to taste, for garnishing)




Steps:
  1. In a large bowl, cover and rinse rice with cool water. Swirl rice around, drain water and then repeat until the water is clear.
  2. In a medium saucepan, place equal parts rice and water over high heat. Leave uncovered and bring to boil. Once boiling, turn heat down and cover for 15 mins.
  3. Remove from heat, but leave covered for another 10 mins.
  4. Combine rice vinegar, sugar and salt in a small bowl. Set aside.
  5. Transfer rice into the big glass bowl. Using a wooden spoon or rice paddle, gently fold in the vinegar mix so that every grain of rice is covered. Be careful not to get the rice too wet.
  6. Allow rice to cool before assembling sushi.
  7. On a sushi mat, take a piece of nori and place it shiny side down, about 2 cm away from the edge nearest to you.
  8. Wet your hands and gently spread about ¾ cup of rice over seaweed, being careful to leave about 2.5 cm borders around all sides.
  9. Line two pieces of finely sliced salmon end-to-end on the rice.
  10. Holding the filling in place, carefully roll the mat over itself, away from you, making sure the nori folds over and seals itself.
  11. Continue with the rest of the nori sheets and filling. Cut rolls into 2.5cm thick pieces and serve with soy sauce, beni shoga (pickled ginger) and wasabi.

asianinspirations.com.au
www.facebook.com/AsianInspirations
Salmon Sushi Rolls

Salmon Sushi Rolls

1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...Loading...

Packed with healthy Omega-3 fatty acids, these salmon sushi rolls are easy to make can be packed into the lunchbox. Sushi rolls are really versatile; you can fill or add other ingredients instead of salmon. Avocado, cucumber, egg, crab meat, chicken and tuna are some ideas to vary your sushi rolls. Follow these simple steps in making your sushi at home and have fun creating your own fillings.

Cooking Time: 15mins - 30mins
Serves: 3 to 4
Total time: 30mins - 60mins
Course: Snack
Cook Method: Steam
Cuisine: Japanese
Ingredients

2 cups koshihikari sushi rice (rinsed and drained)
2 cups water (plus water for rinsing)
6 nori sheets
¼ cup rice vinegar
2 tbsp sugar
½-1 tbsp salt
1 lettuce (thinly sliced)
220g salmon fillet (finely sliced and pan-fried)
Japanese mayonnaise
Soy sauce (to taste)
Beni shoga (pickled ginger, to taste, for garnishing)
Wasabi (to taste, for garnishing)

Instructions
  1. In a large bowl, cover and rinse rice with cool water. Swirl rice around, drain water and then repeat until the water is clear.
  2. In a medium saucepan, place equal parts rice and water over high heat. Leave uncovered and bring to boil. Once boiling, turn heat down and cover for 15 mins.
  3. Remove from heat, but leave covered for another 10 mins.
  4. Combine rice vinegar, sugar and salt in a small bowl. Set aside.
  5. Transfer rice into the big glass bowl. Using a wooden spoon or rice paddle, gently fold in the vinegar mix so that every grain of rice is covered. Be careful not to get the rice too wet.
  6. Allow rice to cool before assembling sushi.
  7. On a sushi mat, take a piece of nori and place it shiny side down, about 2 cm away from the edge nearest to you.
  8. Wet your hands and gently spread about ¾ cup of rice over seaweed, being careful to leave about 2.5 cm borders around all sides.
  9. Line two pieces of finely sliced salmon end-to-end on the rice.
  10. Holding the filling in place, carefully roll the mat over itself, away from you, making sure the nori folds over and seals itself.
  11. Continue with the rest of the nori sheets and filling. Cut rolls into 2.5cm thick pieces and serve with soy sauce, beni shoga (pickled ginger) and wasabi.

You May Also Like

Coriander Chicken Curry

Coriander Chicken Curry

6 Easy Vegetables and Herbs You Can Grow in Your Backyard

CNY 2016 WINNERS

Kate Brodhurst

Rosalin Kristiani

Glenda Mc Donnell

Michael J Sabo

Melinda Savage

Lisa-Jane Fudge

Lillie Giang

Justine Withers

Julia Brodska

Josephine Chan

Sally-Ann Haw

Store Locator

Find your nearest Asian Store

Search


Our Newsletter

Sign up for an authentic Asian experience. From exotic cuisines to fascinating destinations to cooking competitions and monthly giveaways - Discover the Authentic