Diy Alaska Salmon Hand Rolls Recipes

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.

DIY ALASKA SALMON HAND ROLLS

Steps:

• In a large bowl, mix the warm rice with vinegar, sugar, and salt. Taste and adjust the seasoning if needed. Cover and set aside.
• In a medium bowl, break up the Alaska salmon using a fork. Add the mayo, sriracha, honey, scallions, and a few cranks of freshly ground black pepper and mix to combine. Cover the bowl and set aside.
• Whisk the eggs in a small bowl with a fork and season with salt and pepper. Grease a large nonstick pan with oil over medium-low heat. Pour in the eggs to coat the bottom of the pan in a thin layer, and cook until the edges are set. Gently flip the eggs using a large spatula and cook until the other side is set. Transfer the fried egg round to a cutting board. When cool enough to handle, cut the egg in thirds crosswise. Stack the pieces and thinly slice lengthwise into strips.
• Stack the nori sheets a few at a time and cut in half lengthwise, then cut crosswise to make 4 smaller rectangles. Repeat until you've cut all nori sheets. This should produce 24 to 32 pieces. When ready to serve, arrange the fried egg strips, sliced vegetables, and other fillings of your choice (the options above are only suggestions; feel free to mix and match according to your preferences) on a large plate, along with the nori, rice, and seasoned Alaska salmon. Allow guests to make their own hand rolls by spreading a thin layer of rice on a piece of nori, topping it with their fillings of choice, and dipping it in a bit of soy sauce to enjoy.