Smoked Salmon Sushi Roll Good Recipes

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Smoked Salmon Sushi Roll

"A very basic and smooth way 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 lengthy 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 need to be slightly dry as vinegar may be brought later.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the recent rice. Spread rice on a plate until absolutely cool.
Place 1 sheet of seaweed on bamboo mat, press a skinny layer of cool rice at the seaweed. Leave at the least half inch top and bottom fringe of the seaweed exposed. This is for simpler sealing later. Dot a few wasabi at the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them approximately 1 inch faraway from the bottom edge of the seaweed.
Slightly moist the top fringe of the seaweed. Roll from bottom to the pinnacle facet with the assist of the bamboo mat tightly. Cut roll into eight equal portions and serve. Repeat for different rolls.

Notes :

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