Smoked Salmon Sushi Roll
A very basic and easy way to make sushi rolls.
Ingredients
- 2 cups Japanese sushi rice
- 6 tablespoons rice vinegar
- 6 sheets nori (dry seaweed)
- 2 tablespoons wasabi paste
- 1 avocado, peeled, stone removed and sliced
- 1 cucumber, peeled and sliced
- 250g smoked salmon, cut into long strips
Preparation method
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water until cooked and water absorbed. Remove from heat and immediately stir rice vinegar through the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat and spread a thin layer of cool rice on top, leaving about 1 cm of the seaweed uncovered at the top and bottom edge. This will make sealing easier later.
- Dot a little wasabi across the rice and arrange cucumber, avocado and smoked salmon in a line on top, about 2.5cm from the bottom edge of the seaweed.
- Roll tightly from bottom to the top edge, with the help of the bamboo mat, dampening the top edge of the seaweed and pressing to seal. Repeat for remaining ingredients.
- Cut each roll into 8 equal pieces and serve.
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