SMOKED SALMON SUSHI ROLL
A very basic and easy way to make sushi rolls.
Provided by Vivian Lee
Categories Appetizers and Snacks Seafood
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- 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.
Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g
BAKED SALMON SUSHI
There's no raw fish in these easy sushi rolls-just succulent, perfectly cooked salmon and plenty of fresh vegetables. For our food editor's tips on how to roll like a pro, see How to Make Sushi at Home.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h25m
Yield Makes 6 rolls
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees. Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare the rest of the ingredients (at least 20 minutes).
- Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar mixture and set aside. Cool completely.
- Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer?s instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
- While rice cooks, season salmon generously with salt and let stand 10 minutes. Pat dry. Meanwhile, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil. Set aside. Roast salmon on a parchment-lined rimmed baking sheet until just cooked through, 8 to 10 minutes. Cool, then flake into 6 portions.
- To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture, 1 portion salmon, and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.
SALMON & CUCUMBER SUSHI ROLLS
Follow our simple step-by-step guide to rolling your own, low-fat and healthy Japanese sushi
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Yield Makes 12
Number Of Ingredients 11
Steps:
- First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
- Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
- Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
- Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
- Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.
Nutrition Facts : Calories 59 calories, Fat 1 grams fat, Carbohydrate 10 grams carbohydrates, Sugar 3 grams sugar, Protein 3 grams protein, Sodium 0.2 milligram of sodium
SMOKED SALMON & AVOCADO SUSHI
Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés
Provided by Silvana Franco
Categories Dinner, Main course
Time 30m
Yield Makes 32
Number Of Ingredients 9
Steps:
- Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
- Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
- Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
- Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
- Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
SALMON SUSHI WRAP
Roll a sushi wrap as a flavorful way to enjoy salmon with its heart-healthy omega-3s, and fiber-rich brown rice. Mix in crunchy water chestnuts, deep-green spinach and Asian seasonings â€" then wrap and roll!
Provided by cannedfood
Categories Lunch/Snacks
Time 25m
Yield 4 wraps, 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, season salmon with a mixture of lemon juice, ginger, soy sauce and sugar. Combine salmon mixture with rice, water chestnuts, green onion and sesame seeds; toss gently with fork to mix.
- Warm the tortillas.** Arrange a layer of spinach leaves on the bottom half of each tortilla, leaving room on the edges. Spread equal portions of the salmon-rice mixture over spinach then top with another layer of spinach leaves. Fold the side and bottom edges of each tortilla toward the middle over the filling, then roll so the tortilla covers the filling.
- * Tips: For a typical sushi flavor, use nori strips in place of spinach. Nori are sheets of dried seaweed, found in many Asian stores. Serve with wasabi, if desired.
- ** To make them more pliable before wrapping, warm tortillas:.
- • Microwave oven: 10 to 15 seconds on high heat.
- • Oven: 3 to 5 minutes at 350ºF in aluminum foil.
- • Stovetop: 15 seconds per side over medium-high heat in a large non-stick skillet.
- Servings: 4.
- Nutritional Information Per Serving:
- Calories 560; Total fat 18g; Saturated fat 4g; Cholesterol 55mg; Sodium 890mg; Carbohydrate 74g; Fiber 8g; Protein 28g.
Nutrition Facts : Calories 732.2, Fat 13.5, SaturatedFat 2.7, Cholesterol 44.2, Sodium 778.4, Carbohydrate 119.3, Fiber 8.1, Sugar 5.1, Protein 32.6
More about "salmon sushi wrap recipes"
ALASKA SALMON SUSHI ROLL | RECIPES | TRIDENT SEAFOODS
From tridentseafoods.com
5/5 (1)Category Appetizers, Asian, EntreesServings 2
- Use 1 can (14.75 ounces) or 2 cans (6-7.5 oz) Rubinstein’s® or other Trident Seafoods® Alaska canned salmon, drained and chunked.
- In small microwaveable bowl, blend vinegar and sugar. Microwave on high for 30-40 seconds, until sugar is dissolved. Stir vinegar into cooked rice until rice is coated.
- In small bowl, remove skin and bones (if any) from salmon. Blend in mayonnaise, lemon juice, celery seed, and ginger.
- Trim ends from cucumber, cut in half lengthwise, and remove seeds. Cut each half into long thin strips.
SPICY SALMON SUSHI ROLL-UPS RECIPE | EATINGWELL
From eatingwell.com
5/5 (2)Total Time 40 minsCategory Healthy Salmon RecipesCalories 363 per serving
- Fill a small bowl with water. Place 1 nori sheet on a sushi rolling mat or piece of plastic wrap, with a long end facing you. With wet fingertips, cover the bottom half of the nori with 1/3 cup rice, then sprinkle with 1/2 teaspoon sesame seeds. Working 2 inches from the bottom of the roll, top with one-sixth each of the salmon mixture, cucumbers, carrot, scallions, cilantro and avocado. Using the mat to help you, roll up the nori, tucking the ingredients tightly as you work. Repeat with the remaining ingredients. Serve the rolls immediately, with lime wedges, pickled ginger, wasabi and tamari, if desired.
26 BEST SALMON SUSHI RECIPES
From ichisushi.com
4.9/5 (68)Category Recipes
EASY SPICY SALMON SUSHI BURRITO RECIPE | FROM SCRATCH …
From fromscratchfast.com
SPICY SALMON SUSHI HAND ROLL RECIPE (SALMON TEMAKI SUSHI)
From norecipes.com
5/5 (1)Calories 139 per servingCategory Entree
HEY SUSHI LOVERS, THIS RECIPE IS PERFECT FOR YOU IF YOU’RE LOOKING …
From chipchick.com
SALMON NIGIRI (HOW TO MAKE SALMON SUSHI) - IZZYCOOKING
From izzycooking.com
SIMPLE SALMON ROLL: HOW TO MAKE HOSOMAKI SUSHI LIKE A PRO
From secretsofsushi.com
SPICY SALMON ROLL RECIPE - IZZYCOOKING
From izzycooking.com
PHILADELPHIA ROLL {WITH SMOKED SALMON AND CREAM CHEESE}
From izzycooking.com
22 BEST SMOKED SALMON SUSHI RECIPES - SUSHI GUIDES & RECIPES
From ichisushi.com
SPICY “SALMON” SUSHI ROLL (VEGAN) – PEBBLES AND TOAST
From pebblesandtoast.com
TYPES OF SUSHI - A GUIDE TO ORDERING SUSHI - DELISH.COM
From delish.com
SALMON AND SHIO KOMBU ONIGIRI 鮭と塩昆布のおにぎり
From justonecookbook.com
10 SUSHI RECIPES WITH SALMON - EASY HOMEMADE SUSHI
From easyhomemadesushi.com
SALMON HAND ROLLS - SAILOR BAILEY
From sailorbailey.com
SALMON SUSHI ROLL RECIPE - HEALTHY RECIPE 101
From healthyrecipes101.com
SUSHI ROLL VS HAND ROLL - IZZYCOOKING
From izzycooking.com
10 BEST SUSHI ROLLS WITH SALMON IN IT RECIPES | YUMMLY
From yummly.com
ASMR | EASY HOMEMADE SUSHI ROLL | SALMON RICE MUFFINS RECIPE …
From youtube.com
SALMON SKIN ROLL RECIPE | COZYMEAL
From cozymeal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love