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Smoked Salmon Sushi Roll

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Ingredients

Adjust Servings:
6 tbsp rice wine vinegar
400 g Japanese sushi rice
1 avocado — peeled, pitted, cut into slices
6 sheets nori
1 cucumber — peeled, sliced
2 tbsp wasabi paste
225 g smoked salmon — cut into strips

Nutritional information

1823
calories
64 g
carbohydrates
14 g
protein
12 g
fat
405 mg
sodium
18 mg
cholesterol

Smoked Salmon Sushi Roll

Features:
  • Non Veg
Cuisine:
    • 5 hrs
    • Serves 6
    • Medium

    Ingredients

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    Smoked Salmon Sushi Roll uses smoked salmon wrapped into nori seaweed sheets and rice with cucumber. Packed with flavors and filled with the goodness of avocado and cucumber, this sushi roll is also easy to make. The tanginess of sushi from the vinegar is well balanced by using the creamy avocado and cucumber. Rolling a sushi is quite easier than you have always thought. Follow this recipe to find out how!

    Health Benefits

    • Nori is a sea vegetable and is extremely rich in iodine which gets converted into iodide inside the body. The benefits of Iodine include maintaining the health of skin, teeth, hair, and nails.
    • Seaweed is also rich in micronutrients and packs in more quantities of minerals and vitamins than other vegetables and fruits.
    • Salmon contains omega 3 fatty acids, vitamins B, and proteins. Salmon is also a rich source of selenium.
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    How to make Smoked Salmon Sushi Roll

    • Soak the rice in water for 4 hours. Drain and cook the rice with 500 ml water in a rice cooker. Ensure the rice is slightly dry since you’ll be adding vinegar to them a bit later.
    • Once the rice is cooked, add 6 tbsp rice vinegar and spread them on a plate to allow them to cool completely.
    • Spread out a bamboo mat and place one sheet of seaweed on it. Spread a thin layer of cool rice on the seaweed sheet. Ensure at least 1 cm space is left uncovered on the seaweed’s top and bottom sides. This will ensure proper sealing.
    • Dot the wasabi on the rice layer. Place the avocados, cucumber, and smoked salmon on the rice. Place them in a manner that they’re at a distance of about 2.5 cm from the seaweed’s bottom edge.
    • Wet the seaweed’s top edge slightly and roll from the bottom to the top tightly by using the bamboo mat. Cut the rolled preparation into 8 equal pieces. Follow the same procedure for the other rolls.

    The recipe builds upon the latest trend of using sushi fillings and combining the flavors of avocado and smoked salmon with mascarpone cheese. Coriander and cucumber add an extra richness to this recipe.

    Trivia

    Did you know salmon often ingest toxic chemicals and mercury dumped into the water which can cause poisoning in humans?

    Sara Miller

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