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Smoked Salmon Sushi Roll recipe

Smoked Salmon Sushi Roll recipe


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A very basic and easy way to make sushi rolls.

130 people made this

IngredientsServes: 6

  • 400g Japanese sushi rice
  • 6 tablespoons rice wine vinegar
  • 6 sheets nori (dried seaweed)
  • 1 avocado - peeled, stone removed and sliced
  • 1 cucumber, peeled and sliced
  • 225g smoked salmon, cut into long strips
  • 2 tablespoons wasabi paste

MethodPrep:30min ›Ready in:30min

  1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 500ml of water. Rice must be slightly dry as vinegar will be added later.
  2. Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
  3. Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1cm at top and bottom edges of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position them about 2.5cm away from the bottom edge of the seaweed.
  4. 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.

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Reviews & ratingsAverage global rating:(115)

Reviews in English (78)

Delicious and perfect-12 Mar 2010

very orgasmic-04 Nov 2010


Smoked Salmon Sushi Roll

This smoked salmon sushi roll is a fun and delicious roll. I first tried grilled lemon on sushi a few years ago at a restaurant and I was blown away with how much I loved it! It added the perfect zing and balance to the roll and I have been hooked ever since! Smoked salmon is also one of my favorites and it really works well with the cream cheese which tames the smoke on the salmon and then the grilled lemon cuts through the fat and smoked flavors and the crispy green chili adds a little heat. It’s really delicious!

Not all smoked salmon’s are created equal. Some are almost raw feeling in texture, others are fully cooked and flaky. Both will work for this recipe, I use the raw texture one more often though.

For my Sushi 101 and how-to picture guide on easily rolling sushi check out my blog post with all the basics you need to know, including proteins, fillings, sauces, toppings, rolling your sushi and how to cut your sushi. HERE.


Smoked salmon

    1. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat and to allow easy clean up between rolls.
    1. Take a nori sheet, and break it in half. If it doesn’t break easily, you can toast it for a few seconds or use scissors to cut it. Place one half on the mat, with the shiny side facing down. In this example I actually used the entire nori sheet to get a larger roll, although it’s more common to use half.
    2. Grab a handful of prepared sushi rice, and spread it gently over the nori – about 1 cm high. There’s no need to press the rice down onto the nori, only spread it to cover the sheet. Cover the entire sheet if you are using half a nori, and the about 80% of it if you are using a full nori.
    3. Flip the nori so that the rice is now facing down.
    4. Take about 75gr of smoked salmon per roll, and line it nicely along the nori sheet on the end closer to you. Make sure you use whole chunks of salmon, not need to break it apart too much. At the same time try to make the salmon line as even as you can.
    5. On top of the salmon, line up 1-2 thick slices of avocado. If you are not planning to eat the sushi right away, this might be a good time to squeeze a few drops of lemon juice on the avocado to prevent it from turning brown.
      . You can find detailed instructions on how to roll inside out sushi here.
    6. Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again. Plate it in any formation you choose. You can be very creative in the way you final touch the dish, for example a tiny drop of thick Teriyaki sauce on top of each sushi piece would do very nicely.

    Smoked Salmon Sushi Roll Ups with Citrus Soy Sauce

    Quick, what’s one thing you’ve missed the most during this pandemic? Mine? Going out to eat…or more specifically going out for sushi. Soo I’ve finally figured out a way to make my own sushi-ish meal at home with these easy smoked salmon sushi roll ups! They’re light and refreshing, super creamy and perfect for whenever you want a quick meal, snack or appetizer! (Plus they’re amazing with my homemade citrus soy sauce too!)

    Ingredients

    • Smoked salmon: Adds a sweet smokiness to your rolls that pairs so well with the rest of your flavors! (A lot of people also associate smoked salmon with lox but THEY ARE DIFFERENT! Smoked salmon is usually sweeter while lox is more on the salty side. Depending on which one your prefer, you can use either for this recipe.)
    • Whipped cream cheese: I love using whipped cream cheese for this recipe because because it’s already light and airy so no additional whipping is required. (Plus it adds a little extra creaminess to your roll too!)
    • Cucumbers: Adds freshness and a little bit of crunch! (You can use regular or Persian cucumbers for this, just make sure they’re firm when you cut them. You’ll also want to cut your cucumbers not bigger than ¼ – ½ inch thick.)
    • Avocado: Adds even more creaminess to your roll and some healthy fats too! (Look for avocados that give slightly when you squeeze them. You’ll also want to cut these no bigger than a ½ inch thick.)
    • Fresh lemons: Adds a burst of tang and really helps to brighten up your dish. (Because we’re using the juice and zest, make sure to use lemons that have a bright yellow peel and aren’t dull or wrinkly.)
    • Green onion: Compliments your flavors and pairs so well with your cream cheese. (You can also use chives instead too!)
    • Everything But the Bagel seasoning (EBTB): This really takes the flavor of your salmon roll to a whole other level! (You can usually find this seasoning in the spice section at most grocery stores. If you don’t like EBTB then you can also use white and black sesame seeds instead.)
    • Citrus soy sauce: See my recipe below. (You can also use regular soy sauce too for dipping or leave them plain.)

    Can I make these dairy free?

    Absolutely! Just swap out the cream cheese for you favorite dairy free cheese! (I would reccommend using an electric mixer to blender the cream cheese mixture together. It makes it much more light anf fluffy.)

    How to make smoked salmon sushi roll ups

    1. Lay a large piece of plastic wrap on the counter and sprinkle it with your EBTB seasoning.
    2. Then layer your smoked salmon pieces over the seasoning to form a small rectangle. (I’ll usually make my salmon layer 2 slices thick.)
    3. Next, mix your cream cheese, green onion, lemon juice and lemon zest together and spread it over the salmon. Then place your sliced avocado and cucumber strips in the center of your rectangle. Very carefully, use the plastic wrap to help roll the salmon over your avocado and cucumber and continue rolling until you reach the other side.
    4. Then place your salmon roll in the freezer for 10-15 minutes to firm up a bit. (This also makes it easier to cut too!) When you’re ready, take the roll out of the freezer, slice it and serve immediately with your dipping sauce.

    How to make an easy citrus soy sauce

    These roll ups are so good on their own that they really don’t need a sauce. But if you’re like me and are looking for something a little more sushi-like, definitely try them with this sauce! It’s tangy, salty and pairs perfectly with the creaminess of your roll up!


    Smoked Salmon And Avocado Sushi Recipe

    TRADITIONAL JAPANESE RECIPE: This is a very simple recipe, great for beginners. Smoked salmon is significantly cheaper and easier to come across than sushi grade fish so you can go wild with this one.

    Skill Level: Time: 40 Minutes
    Price: Makes: 24 Pieces

    430gr Koshihikari Rice
    ( rinsed, drained )

    40gr High-Quality Whole-Egg

    200gr Sliced Smoked Salmon
    ( High-Quality )

    1 avocado
    ( halved, stone removed, peeled, thinly sliced )

    15.1oz Koshihikari Rice
    ( rinsed, drained )

    1.4oz High-Quality Whole-Egg

    7oz Sliced Smoked Salmon
    ( High-Quality )

    1 avocado
    ( halved, stone removed peeled, thinly sliced )

    2 cups Koshihikari Rice
    ( rinsed, drained )

    1 cups Sliced Smoked Salmon
    ( High-Quality )

    1 avocado
    ( halved, stone removed, peeled, thinly sliced )

    01 - Combine the rice and water in a saucepan. Cover with a lid and bring to the boil over high heat. Reduce heat to low and cook, covered, for 12 minutes or until all the water is absorbed. Remove from heat. Set aside, covered, for 10 minutes to cool slightly ( See Notes Microwave Tip ).

    02 - Combine vinegar, sugar and salt in a small jug. Place rice in a glass or ceramic bowl. Use a wooden spoon or rice paddle to break up any lumps. Gradually add the vinegar mixture and gently fold through the rice ( the rice shouldn't become too wet ). Continue folding and fanning the rice until it is cool ( this should take about 15 minutes ).

    03 - Place a sushi mat on a clean work surface with slats running horizontally. Place a nori sheet, shiny-side down, on the mat, 2cm / 0.7in from the edge closest to you. Use wet hands to spread some rice over the nori sheet, leaving a 3cm / 1.1in wide border along the edge furthest from you.

    04 - Combine the mayonnaise and wasabi in a bowl. Spread a little wasabi mixture along the centre of the rice. Top with 2 pieces of salmon and some avocado. Pick up the edge of the mat closest to you. Hold filling in place while rolling the mat over to enclose rice and filling in nori. Repeat with the remaining nori, rice and filling to make 5 more rolls.

    05 - Combine the soy sauce and mirin in a small serving bowl. Cut sushi rolls into 2cm / 0.7in thick slices. Arrange on a platter and serve with mirin sauce.

    - Koshihikari is a variety of short-grain rice. Mirin is a Japanese rice wine.
    They are available from supermarkets and Asian grocery stores.

    - Microwave tip: Place rice and water in a heatproof, microwave-safe rice cooker or deep bowl. Cover with a lid or a double layer of plastic wrap. Cook on High/800watts/100% for 5 minutes. Cook for a further 7 minutes on Medium/500watts/50%. Set aside for 5 minutes to cool. prep: 40 mins (+10 mins cooling).


    Keto sushi smoked salmon rolls

    Easy and fast recipe to make keto and low-carb sushi rolls with smoked salmon.

    Ingredients

    • 200 gr (7 oz) smoked salmon
    • Sesame seeds, as needed
    • 50 gr (2 oz) cucumber, long sliced
    • 70 gr (2,5 oz) avocado
    • 2-3 tablespoons Philadelphia
    • 2 slices of cheese (optional)

    Instructions

    1. Overlap the smoked salmon slices until rectangle shape
    2. Spread some sesame seeds on top
    3. Place the cucumber, avocado and Philadelphia
    4. Roll the salmon to shape it in a long roll
    5. Cut into slices and serve

    Notes

    Nutrition with the cheese: 430 cal net carbs 2% Protein 32% Fat 66%

    Nutrition with NO cheese: 230 cal net carbs 2% Protein 36% Fat 62%

    Adding a tablespoon of oil will provide more fats.

    Nutrition Information:

    The nutrition calculation may vary depending on the ingredients you use. I did the calculation according to the ingredients I used.


    Spanish style squid with citrus juices

    Cooking receipe to make spanish style squid with citrus juices under category Aga Recipes. You may find some video clips related to this receipe below.spanish style squid with citrus juices1 onion finely chopped 25g butter 2 tbsp olive oil 2 cloves garlic crushed 400g prepared squid rings 50g pi

    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 ounces smoked salmon, cut into long strips
    2 tablespoons wasabi paste

    Directions
    1Soak 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.
    2Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
    3Place 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.
    4Dot 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.
    5Slightly 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.

    [tubepress mode=’tag’, tagValue=’Smoked Salmon Sushi Roll’]


    Smoked Salmon Philadelphia Rolls

    Sushi will always hold a special place in my heart. On our very first date, Drew took me out for my first taste of sushi. I was a little apprehensive, but fell in love immediately… with both sushi and the man that would turn out to be my future husband.

    My first attempt at sushi making was a huge success! The taste was so good, exactly what you’d find in a sushi restaurant (and so much more economical). The process is a bit time-consuming, but quite easy. And it turned out to be very pretty, if I do say so myself!

    I’ve contemplated making sushi for some time and was pretty excited when my brother and sis-in-law gave us a sushi kit for Christmas, taking the guess-work out of finding the correct ingredients! With a little research I’ve found that it’s much easier to find sushi staples than I had first imagined. Our closest grocery store, Albertson’s, even carries a good selection of sushi making ingredients in their International food section.

    Choosing sushi fillings shouldn’t overwhelm you either! I would suggest that you pick ingredients that you are familiar with for your first sushi making experience… think cucumber, avocado, cream cheese, etc. Also, choosing ready-to-eat seafood (like crab or smoked salmon) is a safe place to start!

    These are my three variations of a smoked salmon roll. All are filled with smoked salmon and cream cheese. One roll contains avocado, one roll cucumber, and one has both.

    If you’re going to make sushi, you’ll want a sushi rolling mat and a rice paddle. Rice paddles are similar to wooden spoons, but with a much shorter handle and a wide, flat scoop. I found it to be very helpful while prepping the cooked rice and also with smoothing the rice out onto the nori sheets.

    Making sushi rice (the most important component in sushi) kind of intimidated me, but I found these great directions from Alton Brown. It’s the simplest recipe that I found, and the rice came out with a perfect sticky rice consistency. The stickiness of sushi rice is what helps hold sushi rolls together… you definitely wouldn’t want to try this with regular rice.

    ** Sushi rice takes about an hour to prepare and cool, before you can make sushi, so plan ahead. **

    Sushi Rice makes 2 cups

    • 1 cup short grain rice
    • 1 cup water
    • 1 tablespoon rice vinegar
    • 1 tablespoon sugar
    • 1/2 teaspoon salt

    Make rice according to the directions found HERE. You can see that my ingredients are half of what Alton Brown’s recipe calls for, but you should still follow his temp and time directions (I did use a smaller saucepan). This still makes enough rice for 3 sushi rolls.

    Smoked Salmon Sushi Roll makes 3 rolls

    • 2 cups cooked short grain rice
    • 3 nori sheets
    • 4 oz smoked salmon
    • 3 oz cream cheese
    • 1 cucumber
    • 1 avocado
    • soy sauce (for serving)

    Slice avocado, cut the cucumber into thin strips. Slice the smoked salmon and cream cheese into long strips.

    Lay one sheet of nori, shiny side down, onto your sushi mat. Use the rice paddle or your fingers (after dipping them in water so that the rice doesn’t stick to your skin) to spread the rice onto the nori sheet. Then add fillings.

    Carefully roll your sushi. Apply gentle pressure to the mat as you roll to help ingredients come together. Roll back the mat as you go.

    It’s okay if you don’t get rice to the edges of your sushi roll, the ends can be easily sliced off. I don’t have a seriously sharp knife, so I used a serrated knife to carefully slice the sushi roll, wiping the knife with a damp cloth in between each cut.

    For making a reverse roll (rice on the outside), wrap the mat in plastic wrap. Spread rice out directly onto the mat, then place nori sheet and fillings on top of that. Dip your fingers and knife in water to make handling and cutting the reverse roll easier.

    Keep sushi cold in the refrigerator if you are not serving it right away. For food safety reasons, eat sushi the same day that you make it.

    I can’t wait to branch out and try different flavor combinations. What goes into your favorite sushi?

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