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Smoked Salmon Sushi Roll
Prep
30 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Making sushi at home is easier than you might think, and this smoked salmon roll is my go to when I want something impressive but quick. With no cooking required, you can have restaurant quality sushi on the table in just thirty minutes. The smoked salmon provides omega 3 fatty acids that are wonderful for heart health, while the creamy avocado and crisp cucumber add fresh flavors and textures. Best of all, these ingredients are budget friendly and available at any grocery store. Once you master this simple technique, you'll be rolling these beauties all the time.
Ella x
Ingredients
- 22 cups japanese sushi rice
- 66 tablespoons rice wine vinegar
- 66 sheets nori (dry seaweed)
- 11 avocado - peeled, pitted and sliced
- 11 cucumber, peeled and sliced
- 88 ounces smoked salmon, cut into long strips
- 22 tablespoons wasabi paste
Detail level
Instructions
- 1
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
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 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.
- 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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