Smoked Salmon Sushi Roll
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Recipe Summary Smoked Salmon Sushi Roll
A very basic and easy way to make sushi rolls.Ingredients | Ebi Nigiri Sushi2 cups Japanese sushi rice6 tablespoons rice wine vinegar6 sheets nori (dry seaweed)1 avocado - peeled, pitted and sliced1 cucumber, peeled and sliced8 ounces smoked salmon, cut into long strips2 tablespoons wasabi pasteDirectionsSoak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.Immediately after rice is cooked, mix in 6 tablespoons 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.Info | Ebi Nigiri Sushiprep:
30 mins
additional:
4 hrs 30 mins
total:
5 hrs
Servings:
6
Yield:
6 rolls
TAG : Smoked Salmon Sushi RollAppetizers and Snacks, Seafood,
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