Salmon Nori Maki Recipes

SMOKED SALMON AND JICAMA MAKI SUSHI ROLLS

Smoked Salmon and Jicama Maki Sushi Rolls image

Provided by Ming Tsai

Time 1h30m

Yield there will be left over rice f

Number Of Ingredients 12

Ingredients

4 cups sushi rice (Calrose/short grain)
Water
1 cup rice wine vinegar
1/4 cup mirin
1/2 cup sugar
8 sheets of nori
1 cup smoked salmon strips
1 cup of jicama strips
1 cup diakon sprouts
1/4 cup gari (pickled ginger) julienned
Wasabi oil
Soy syrup

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.

SPICY SALMON MAKI

Spicy Salmon Maki image

I can't claim this to be authentic, but it sure was tasty and packed just enough heat for my preference. If you are concerned with raw fish, try using cold smoked salmon. I had enough for 5 rolls, your results may vary.

Provided by thedailygourmet

Categories Sushi

Time 1h15m

Yield 4

Number Of Ingredients 15

Ingredients

1 cup glutinous white rice (sushi rice)
1 ½ cups water
¼ cup rice wine vinegar
2 tablespoons white sugar
½ teaspoon salt
1 (1 ounce) package nori (dry seaweed)
1 medium avocado, thinly sliced
1 (8 ounce) farmed Atlantic salmon
3 stalks green onions, halved lengthwise
¼ cup sriracha mayonnaise (Kikkoman)
2 tablespoons hoisin sauce
2 teaspoons black sesame seeds
2 teaspoons toasted sesame seeds
½ teaspoon wasabi paste, or to taste
1 tablespoon pickled ginger, or to taste

Steps:

Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.

Nutrition Facts : Calories 506.3 calories, Carbohydrate 56.1 g, Cholesterol 38.4 mg, Fat 24.5 g, Fiber 5.6 g, Protein 16.8 g, SaturatedFat 4.1 g, Sodium 630.9 mg, Sugar 9.6 g

SALMON, ARUGULA AND AVOCADO MAKI

Salmon, Arugula And Avocado Maki image

Provided by Matt Lee And Ted Lee

Categories dinner, lunch, appetizer, main course

Time 2h

Yield 6 servings

Number Of Ingredients 7

Ingredients

6 sheets nori
1 pint rice vinegar
6 cups prepared sushi rice (see recipe)
1 pound fresh salmon, cut into strips 1/2 inch wide and thick
1 Hass avocado, in strips 1/2 inch wide
1 bunch arugula, washed, dried and sliced lengthwise into strips
Salt to taste

Steps:

Lay a sheet of nori glossy side down on a bamboo sushi mat. Pour the rice vinegar into a bowl; wet hands in it to keep rice from sticking, and apply rice to the nori in a 1/4-inch layer, leaving bands free of rice about 1/2 inch wide at the top and bottom of the sheet. The black nori should be barely visible beneath the rice.
Lay an even line of salmon strips end to end on the rice, 1/2 inch up from the bottom edge of the rice, and press slightly into the rice. Trim off any salmon that extends over the edge of the nori.
Lay a strip of avocado slices along the salmon, and press so it clings snugly to the salmon. Lay strips of arugula alongside the salmon and avocado. Sprinkle with a couple of pinches of salt.
Begin to curl the bottom edge of the roll toward the top, pressing down on the mat as you go. Roll as you advance, keeping the bamboo mat from curling into the roll by pulling it away with one hand. As the roll nears the end, dab some vinegar on the exposed nori edge, so that when the roll is completed, the top edge sticks and seals. Using a clean, sharp knife, slice the roll in half. Then hold the two halves side by side, and trim ends. Make 3 even cuts, cleaning knife after each, to get 8 pieces of sushi. Repeat 5 times with the other nori sheets.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 899 milligrams, Sugar 1 gram

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