RICE FREE HAND ROLL SMOKED SALMON SUSHI
Just a throw together sushi full of fresh veggies. Just eyeball the veggies and add your own favorites. Versatile and easy!
Provided by yogiclarebear
Categories Lunch/Snacks
Time 10m
Yield 2 rolls, 1 serving(s)
Number Of Ingredients 11
Steps:
- Lay the nori on a flat surface. Spread each piece thinly with the mayonaise.
- Mix the rice vinegar with the smoked salmon and add a dash of wasabi if you choose. Spread or lay the salmon at one end of the nori, in a diagonal fashion.
- Layer your vegetables on the salmon, ending with the sprouts. Make it pretty!
- Begin the roll by folding one corner of nori over the filling. Then take the long side of the nori and roll it over the fold and around until the roll resembles a "cone.".
- Enjoy with soy sauce or a dipping sauce of your choice!
Nutrition Facts : Calories 235.6, Fat 13.2, SaturatedFat 2.1, Cholesterol 15.4, Sodium 1628.8, Carbohydrate 17, Fiber 7.1, Sugar 6, Protein 15.7
SMOKED SALMON SUSHI ROLL
A very basic and easy way to make sushi rolls.
Provided by Vivian Lee
Categories Appetizers and Snacks Seafood
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- 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.
- Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- 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.
- 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.
Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g
SMOKED SALMON SUSHI
Ths is my favourite sushi! I first had it in Rockhampton a couple of years ago while on vacation, and love to make it at home now!
Provided by Sara 76
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cream cheese and red onion.
- The nori on a bamboo mat, shiny side down.
- Spread 1 Cup of rice on the nori.
- Spread half the cream cheese mixture along the edge of the rice, and top with half of the smoked salmon.
- Using the bamboo mat, roll the nori, forming a log.
- Moisten the edge of the nori with water to seal.
- Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.
- Serve with wasabi and soy sauce.
FUN SALMON HAND ROLL
Steps:
- *Can be found at specialty Asian markets
- Serving suggestion: wasabi, sweet picked ginger, soy sauce
- In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
- Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
- Yield: 8 hand rolls
- *Can be found at specialty Asian markets
- Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
SMOKED SALMON SUSHI ROLL
I love smoked salmon sushi and enjoy the addition of cucumber, avocado and wasabi in this one. If you have never rolled your own sushi, it may take a little time to master, but you'll find it gets easier. You will need a bamboo rolling mat for this recipe. Prep time includes soaking the rice for 4 hours.
Provided by Kathy D
Categories Other Appetizers
Time 5h
Number Of Ingredients 7
Steps:
- 1. Soak the rice for about 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. The rice must be slightly dry as the vinegar will be added later.
- 2. As soon as the rice has been cooked, mix in 6 T. rice wine vinegar to the hot rice. Spread the rice on a plate or cutting board until completely cooled.
- 3. Put 1 sheet of nori on a bamboo mat, press a thin layer of cool rice onto it. Leave at least 1/2 inch top and bottom edge of the nori uncovered. This is for easier sealing.
- 4. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position thema bout 1 inch away from the bottom edge of the nori.
- 5. Slightly wet the top edge of the nori. Roll from bottom to the top edge, with the help of the bamboo mat, tightly. Cut roll into 8 equal pieces.
- 6. Repeat for other rolls.
SALMON ASPARAGUS SUSHI
Make and share this Salmon Asparagus Sushi recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 15m
Yield 6 rolls
Number Of Ingredients 5
Steps:
- Microwave the asparagus for about 1 minute.
- Roll the sushi.
- For your fillings, use a stalk of asparagus, some smoked salmon, and a line of mayonnaise.
- Serve and enjoy!
Nutrition Facts : Calories 378.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 4.6, Sodium 171.9, Carbohydrate 78, Fiber 3.8, Sugar 0.8, Protein 11.4
SALMON SUSHI
Make and share this Salmon Sushi recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 10m
Yield 2 rolls, 2 serving(s)
Number Of Ingredients 5
Steps:
- Jellyroll fashion, roll up the ingredients in the following order.
- Place the dried seaweed on top of a bamboo mat.
- Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll.
- Roll tightly and slice into 4 pinwheels.
Nutrition Facts : Calories 188.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 7.8, Sodium 278.2, Carbohydrate 33.2, Fiber 1.4, Sugar 3.1, Protein 9.5
SMOKED SALMON & AVOCADO SUSHI
Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés
Provided by Silvana Franco
Categories Dinner, Main course
Time 30m
Yield Makes 32
Number Of Ingredients 9
Steps:
- Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
- Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
- Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
- Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
- Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
KELP & SMOKED SALMON SUSHI-STYLE ROLLS
Try smoked salmon in these sushi-style brown rice bites. If you prefer the real thing, add thin slices of sushi-grade tuna or salmon instead
Provided by Sara Buenfeld
Categories Lunch
Time 35m
Number Of Ingredients 8
Steps:
- Mix the vinegar with the sugar and set aside. Tip the rice and kelp into a small non-stick pan with 300ml water. Cover and cook over a low heat for 20 mins until tender. Remove the lid and cook for 3-5 mins more, so the excess water evaporates. Be careful not to let it catch on the base of the pan. Stir in the vinegar mixture, then carefully spread out on a plate to cool at room temperature.
- When the rice is cool, shape into an oblong, then divide into 12 equal portions. With wet hands, take a portion of rice, put it in the palm of your hand and squeeze together quite tightly so that it forms a little cylinder that sticks together. Repeat with the remaining rice. Top each rice cylinder with a slice of avocado, then wrap with a strip of smoked salmon. Scatter with sesame seeds, then serve with the wasabi, sushi ginger and tamari.
Nutrition Facts : Calories 277 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 1.3 milligram of sodium
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