Asian Cucumber Salmon Rolls Food

SALMON & CUCUMBER SUSHI ROLLS

Steps:

• First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
• Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
• Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
• Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
• Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

CUCUMBER ROLLS

Steps:

• In a small bowl, combine the cream cheese, horseradish, garlic powder and curry; set aside., With a vegetable peeler or metal cheese slicer, cut 12 very thin slices down the length of the cucumber; pat dry. Spread about 1 teaspoon cream cheese mixture down the center of each cucumber slice. Roll up., Arrange salmon on top of rolls; sprinkle lightly with salt and pepper. Garnish with chives.

ASIAN CUCUMBER SALMON ROLLS

Steps:

• In a small bowl, combine mayo and wasabi paste. Stir well before adding 1 tsp. dill; mix well and set aside.
• Leaving the skin on, cut cucumber in half and then each half lengthwise. Using a mandolin, slice the cucumber as thin as possible. Add a thin slice of smoked salmon, slightly smaller than the cucumber on top. Spread a thin layer of dressing on the fish. Add a couple pieces of pickled ginger.
• Roll up cucumber starting on the pickled ginger end. Place each roll on a serving plate and garnish with fresh dill sprigs. Serve immediately
• Note: Depending on the size of your cuke and how thick you slice it, you should get between 8 to 10 slices per quarter section.
• To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=DMgBU48OvEM

SMOKED SALMON AND ASIAN CUCUMBER SALAD ROLLS

Steps:

• For Asian Cucumber Salad:.
• In a bowl toss cucumber julienne with remaining ingredients and season with salt and pepper.
• Chill at least 15 minutes and up to 1 hour.
• To make rolls:.
• Trim the smoked salmon slices to form about 40 strips approximately 2x4-inches each.
• Lay a bundle of cucumber strips (shake off excess dressing) at one end and roll up securely.
• Place seam side down on a tray, cover tightly with plastic wrap and refrigerate until ready to serve.
• Garnish with sesame seeds.
• **I think I will try to tie these up with a stem of chive -- ?