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Smoked Salmon Sushi Roll
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- #62436
If the idea of eating raw fish has kept you from trying sushi, then this recipe is for you. It uses smoked salmon instead of raw fish.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
2 cups Japanese sushi rice
2 cups water
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
directions
Soak rice for 4 hours. Drain rice and cook in a rice cooker with the water. Rice must be slightly dry as vinegar will be added later.
Immediately after rice is cooked, mix in rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
added by
happyflapper
nutrition data
339 calories, 8 grams fat, 58 grams carbohydrates, 13 grams protein per serving.
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reviews & comments
August 15, 2007
Excellent flavor! We loved the smoked salmon/cucumber/avocado mixture. We've made this twice since the initial testing!