Smoked Salmon Sushi Roll You Have To Try

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Tuesday, April 3, 2012

Smoked Salmon Sushi Roll

"A very primary and smooth manner to make sushi rolls."

Ingredients :

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 oz smoked salmon, cut into long strips
2 tablespoons wasabi paste

Instructions :

Prep : 30M	Cook : 6M	Ready in : 5H

Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice should be slightly dry as vinegar could be added later.
Immediately after rice is cooked, blend in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate till absolutely cool.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave as a minimum half of inch pinnacle and bottom edge of the seaweed exposed. This is for less complicated sealing later. Dot some wasabi at the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them approximately 1 inch faraway from the lowest fringe of the seaweed.
Slightly wet the top fringe of the seaweed. Roll from backside to the pinnacle part with the assist of the bamboo mat tightly. Cut roll into eight same portions and serve. Repeat for other rolls.

Notes :

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