Kelp Smoked Salmon Sushi Style Rolls Recipes

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KELP & SMOKED SALMON SUSHI-STYLE ROLLS



Kelp & smoked salmon sushi-style rolls image

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

1 tbsp brown rice vinegar
½ tsp sugar
85g short-grain brown sushi rice
2 tsp dried kelp flakes
½ avocado, quartered and sliced diagonally
75g smoked salmon, torn into strips
1 tsp toasted sesame seeds
wasabi, sushi ginger and tamari, to serve

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

SMOKED SALMON SUSHI ROLL



Smoked Salmon Sushi Roll image

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

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

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



Smoked Salmon Sushi image

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

2 cups cooked sushi rice
2 sheets nori
1/3 cup smoked salmon
1/3 cup cream cheese
1 tablespoon red onion, finely chopped

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 ROLL



Smoked Salmon Sushi Roll image

Make and share this Smoked Salmon Sushi Roll recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

2 cups japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado, peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

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 336.2, Fat 7, SaturatedFat 1.2, Cholesterol 9.2, Sodium 321.8, Carbohydrate 55, Fiber 4.2, Sugar 1.1, Protein 12.5

SMOKED SALMON AND CURRIED-POTATO NORI ROLLS



Smoked Salmon and Curried-Potato Nori Rolls image

Categories     Dairy     Fish     Leafy Green     Potato     Cocktail Party     Low Fat     Winter     Gourmet

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 9

3/4 pound boiling potatoes (about 2 medium)
1 teaspoon vegetable oil
2 teaspoons mustard seeds (preferably black)
1/2 teaspoon curry powder
1/4 cup nonfat plain yogurt
1 tablespoon minced fresh flat-leafed parsley leaves
1/2 small cucumber (about 3 ounces)
4 1/2 ounces smoked salmon
6 8- by 7 1/2-inch sheets toasted nori (dried laver)

Steps:

  • Peel potatoes and cut into 1/2-inch cubes. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil. Simmer potatoes until tender, about 5 minutes. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
  • In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
  • Peel and seed cucumber and cut into matchstick-thin strips. Cut salmon into 1/4-inch-wide strips. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces. Make 5 more rolls in same manner.

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