Salmon Sushi Rolls (RA Recipe)
The recipe details the creation of classic "Salmon Sushi Rolls (RA Recipe)" It involves assembling sushi rolls with sushi-grade salmon strips, julienne-cut hot house cucumber, peeled and julienne-cut carrot, and thinly sliced avocado, all wrapped in nori sheets. The dish is complemented with pickled ginger. Additionally, the recipe provides instructions for preparing sushi rice, a crucial element of the dish, by combining short-grain sushi rice with water, rice vinegar, sugar, and salt. This recipe guides you through the steps of crafting delicious and visually appealing homemade sushi rolls, offering a delightful combination of fresh seafood, crisp vegetables, and seasoned rice.
Ingredients
- 5 sheets nori (dried seaweed)
- 4 oz sushi-grade salmon cut into 1/4 by 1/2 by 3-inch strips
- 1 hot house cucumber julienne
- 1 carrot peeled and julienne
- 1/2 avocado thinly sliced
- pickled ginger
Sushi Rice
- 5 cups short-grain sushi rice, glutinous rice, or “sweet rice”
- 6 cups water
- 1/2 cup rice vinegar
- 2 Tbsp sugar
- 1 tsp salt
Instructions
Preparing the Sushi Rice
- Place the uncooked rice in a mixing bowl, and add a couple inches of water (room temperature). Cover and soak for 6 hours (or approx. 2 hours, if the water is around 100°).
- Next, rinse the rice briefly in cold water while stirring briskly. Drain the rice completely.
- Place the rice and the 6 cups of water in a medium sized saucepan and cover it with a tight-fitting lid. Bring the water to a boil over medium heat.
- Allow the water to boil for 3 minutes and then reduce the heat to low and continue cooking 15 minutes without removing the lid.
- Remove the rice from the heat and remove the lid (the water should no longer be visible).
- Using a spatula or rice paddle, spread the rice evenly on a well-greased cookie sheet.
- Sprinkle the rice with the vinegar, sugar, and salt while mixing with a spatula or rice paddle until the rice reaches body temperature.
- Importantly, keep the rice covered with damp paper towels or napkin until the rice is ready to use (continue onto the directions).
Directions
- Place a nori sheet lengthwise on a bamboo rolling mat, shiny-side down. Position the sheet about 1-inch from the edge of the mat, closest to you, and leave some of the bamboo mat exposed on either side of the nori sheet.
- Next, wet your hands in cool water and take a handful of sushi rice. Place the rice in the center of the nori and use your fingers to spread the rice evenly over the nori. Be sure to leave a 3/4-inch strip of nori uncovered on the far side.
- Place salmon strips and some julienne vegetables, cucumber and avocado along the center of the rice.
- Be careful not to overfill the nori. Place your fingertips over the fillings to hold them in place.
- Use your thumbs to lift up the edge of the bamboo rolling mat closest to you. Begin rolling the mat away from you, while applying pressure to the fillings to keep the roll firm. Roll the mat over slowly until it covers the rice and the near and far sides of rice join, still leaving the 3/4-inch strip of nori, rice-free, exposed. While holding the bamboo mat in position, apply pressure to the roll with your fingers to make the roll firm.
- Finally, slice the roll in half, then cut both rolls twice to make 6 equal-sized pieces.