Salmon Sushi Rolls

This recipe is for making salmon sushi rolls, a popular type of sushi that features smoked salmon, cucumber, and avocado rolled up in seasoned sushi rice and seaweed. Here are the step-by-step instructions:

Ingredients:

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

Instructions:

Soak the sushi rice in water for 4 hours. Drain the rice and cook it in a rice cooker with 2 cups of water. The rice should be slightly dry as vinegar will be added later.

Immediately after the rice is cooked, mix in the rice wine vinegar and spread the rice on a plate until completely cool.

Place one sheet of seaweed on a bamboo mat. Press a thin layer of cool rice on the seaweed, leaving at least a 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.

Dot some wasabi paste on the rice, then arrange the smoked salmon, cucumber, and avocado on the rice about 1 inch away from the bottom edge of the seaweed.

Slightly wet the top edge of the seaweed, then roll up tightly from the bottom to the top edge with the help of the bamboo mat.

Cut the salmon roll into 8 equal pieces and serve. Repeat for the other rolls.

These salmon sushi rolls are best served right away, but can be refrigerated in an airtight container for up to two days. Serve with miso soup, roasted edamame, pickled ginger, or seaweed salad for a complete sushi meal.

Discover more from Bocados Sabrosos

Subscribe now to keep reading and get access to the full archive.

Continue reading