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
SMOKED SALMON DIP
Provided by Ina Garten
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
SMOKED SALMON AND MANGO SUSHI WITH CITRUS-SOYA DIPPING SAUCE
Make and share this Smoked Salmon and Mango Sushi With Citrus-Soya Dipping Sauce recipe from Food.com.
Provided by Miraklegirl
Categories Rice
Time 20m
Yield 16 pieces
Number Of Ingredients 11
Steps:
- In small bowl, dissolve sugar in vinegar.
- Stir into the rice and set aside to cool.
- Wet hands with cold water.
- Place 2 tbsp.of cooled rice into palm of one hand.
- Make a hollow and place a piece of mango in the hollow.
- Shape into a ball around the mango.
- Place a tiny ball of wasabi on the rice and drape a piece of smoked salmon over each ball.
- Serve with pickled ginger, and dipping sauce (instructions below).
- For dipping sauce:Whisk together all ingredients.
Nutrition Facts : Calories 63.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 2.2, Sodium 325.9, Carbohydrate 11.5, Fiber 0.4, Sugar 1.6, Protein 3
SMOKED SALMON MARI SUSHI
These adorable and delightful sushi balls will make everyone happy. First, the sushi rice is formed into a ball-shape and topped with smoked salmon and lemon. Best part? You do not need to be a professional sushi chef to get the best result! They great to serve at parties and can be made ahead of time.
Provided by Benjamin and Koshiki
Categories Appetizer
Number Of Ingredients 7
Steps:
- Heat vinegar, sugar, and salt in a small pot over low heat. Heat until sugar and salt are dissolved. Set it aside to cool. This will keep in the refrigerator for several months.
- Wash the rice in a bowl with cold water. Change water multiple times until the water is moderately clear. This helps remove unnecessary starch from the rice. Drain the water completely. Put the washed rice in a rice cooker with one cup of water. Let it rests for at least 15 minutes (up to three hours). Cook rice according to the rice cooker.
- When the rice is done, remove it immediately into a shallow bowl (Hangiri wooden vessel if you have one). Sprinkle ¼ cup of sushi vinegar to the rice and gently mix it with a rice spatula. Use a hand fan to help cool the rice. Once the rice is cooled to room temperature, divide it into 15-20 balls. Each ball should be "a-bite-size".
- On a clean counter surface or on a cutting board, place a piece of damped cheesecloth (plastic wrap works great), approximately 8 by 8 inches. On the center of the cheesecloth, place a piece of cold-smoked salmon then the rice ball.
- Pull four corners of the cheesecloth and gently twisting it. Again, gently squeeze out all the air (imagine yourself making ricotta cheese and draining it on cheesecloth).
- Unwrap the cheesecloth and face the rice ball up. Garnish the Mari sushi with thinly sliced lemon. Serve with homemade pickled ginger and your favorite soy sauce.
Nutrition Facts : ServingSize 1 sushi ball, Calories 47 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 10 mg, Fiber 1 g, Sugar 1 g
SMOKED SALMON AND JICAMA MAKI SUSHI ROLLS
Provided by Ming Tsai
Categories appetizer
Time 1h30m
Yield there will be left over rice f
Number Of Ingredients 12
Steps:
- Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.
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.
SMOKED SALMON SUSHI WITH WASABI DIPPING SAUCES
Wasabi Powder makes homemade sushi possible. With this trio of sauces, you can customize this sushi to the flavor and heat level you prefer. Use different garnishes to add variety.
Provided by Allrecipes Member
Time 1h
Yield 15
Number Of Ingredients 13
Steps:
- Put rice in fine strainer and rinse well under running water until water runs clear; drain. Bring 1 cup water with rinsed rice to boil in a medium saucepan . Reduce heat; cover and simmer 20 minutes. Remove from heat; let stand covered 10 minutes.
- Combine rice vinegar, sugar, and salt; stir to dissolve sugar. Gently mix into cooked rice, partially cover, and cool rice to room temperature.
- To shape sushi rice into ovals: for each, scoop heaping spoonful of rice with a wet "soup spoon" and using wet palm of other hand form firm oval (about 2 1/4 x 1 1/4 inches) by rolling rice in palm with the aid of the spoon. It is easiest to form all (15) sushi ovals first.
- Cut salmon into 15 pieces about 2 x 1 inches each.
- For mild sushi, sprinkle top of each rice oval with wasabi powder and lay a piece of salmon, lengthwise, over rice. Press rice firmly to attach salmon (wet palms, if necessary.) For hotter flavored sushi, omit sprinkling wasabi powder and place a small dab of Wasabi Paste* in center of rice oval before adhering salmon.
- Place sushi, salmon side up, on serving plate. Top each, as desired, with assorted garnishes. Cover and chill, if desired. Serve with Wasabi Paste and Dipping Sauces.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 12 g, Cholesterol 1.3 mg, Fat 1.2 g, Fiber 0.7 g, Protein 2.2 g, SaturatedFat 0.2 g, Sodium 124.5 mg, Sugar 1 g
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