Smoked Salmon Sushi Roll
Recipe information
Recipe Icon - Master recipes
Cooking:
30 min.
Recipe Icon - Master recipes
Servings per container:
6
Recipe Icon - Master recipes
Source:

Ingredients for - Smoked Salmon Sushi Roll

1. Japanese sushi rice - 2 cups
2. Rice wine vinegar - 6 tablespoons
3. Nori (dry seaweed) - 6 sheets
4. Wasabi paste - 2 tablespoons
5. Smoked salmon, cut into long strips - 8 ounces
6. Cucumber, peeled and sliced - 1
7. Avocado - peeled, pitted and sliced - 1

How to cook deliciously - Smoked Salmon Sushi Roll

1. Stage

Soak 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.

2. Stage

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

3. Stage

Place 1 sheet of seaweed on a bamboo mat; press a thin layer of cool rice on 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 on rice; arrange smoked salmon, cucumber, and avocado on rice about 1 inch away from the bottom edge of seaweed.

4. Stage

Slightly wet the top edge of seaweed; roll up tightly from the bottom to the top edge with the help of the bamboo mat. Cut salmon roll into 8 equal pieces and serve. Repeat for other rolls.