Salmon Roll Recipes

SPICY SALMON ROLL RECIPE

Steps:

• Wash the rice with cold water until the water runs clear. Then add the rice and water to the rice maker. Cook according to the instruction. You can also cook it in a regular saucepan on the stovetop (see recipe notes*).
• Once cooked, transfer the hot rice to a large bowl and let it cool down slightly. When it's still very warm, stir in the sushi vinegar (or the mixture of rice vinegar, sugar, and salt).
• Cut the salmon into 1/2-inch thick strips.
• In a small bowl, mix together sriracha sauce and mayo to make spicy mayo.
• Mix salmon strips with spicy mayo in a medium bowl.
• Lay out the bamboo mat with an optional piece of plastic wrap on top (this will make clean up easier).
• Fold the nori sheets in half and split them by hands or using a pair of scissors.
• Then place half of the nori sheet on top of the bamboo.
• Take about 3/4 cup of cooked rice and evenly spread over nori. (You can dip your hands in Tezu vinegar water** to prevent sticking.) Then sprinkle with white sesame*** evenly on top.
• Flip the rice covered nori sheet so that rice is facing down.
• Place salmon strips over the bottom third of the sheet.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and apply some pressure to tighten it up. Keep rolling until the ends meet.
• Once the roll is complete, move the roll to the cutting board and use a sharp knife to cut it into two halves. Cut off the edges on each side, and then cut each half into 4 pieces to make 8 pieces from each roll.
• Add small amount of spicy mayo on top of each sushi and garnish with chopped green onions.

BAKED SALMON ROLL WITH A SWEET PONZU SAUCE

Steps:

• Wash rice before cooking to remove as much of the starch as possible. water should run clear.cook your rice first i use my hand to measure the water but you can also just follow the direction on the package. after rice is done add 1/4 cup mirin, 1/4 cup sugar, 1/4 cup rice vinegar to the rice. mix well set aside to cool till touchable. while rice is cooling prep your filling and start your sauce.
• combine all sauce ingredients in small sauce pan. simmer till the liquid is reduce by half. remove from heat and place aside to cool.sauce should thicken while cooling.
• cut your cream cheese into strips generally i use half of a 8oz block cut into 4 1/2 inch strips. i usually keep the cream cheese strips in the fridge till ready to use.
• peel and deseed your cucumber. cut into long slices. i feed the extra to my kids or make a asian cucumber salad.
• shredd your crab and set aside.
• it is a plus to have a sushi mat most can be bought at any asian market . i got mine for $2.99 very inexpensive. if you don't have one though use saran wrap.
• i take my sushi mat and place a piece of saran wrap on top of it. now take 1 sheet of your nori and place it one the saran wrap.
• place a handfull of rice on to of your nori. make sure to keep some cool water running to keep the rice from sticking to your hand. smooth rice all over your wrap just enough to cover try to make it as even as possible. now pick up your rice covered nori and flip it so the rice is now on the saran wrap. on the side closest to you place your filling. i generally start with the cream cheese 2 slices, then cucumbers 4 - 6 slices and enough crab to line the roll. for a person who likes spicy i sometimes add a few drops of a chili sauce.
• now its time to roll. the sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect.
• pull the mat or saran wrap to cover the filling. give it s slight squeeze to make sure everything is tighly sealed. continue rolling the roll and squeeze again when you get to the end. make you the seam side is down. repeat with your second roll. make sure not to removed the saran wrap yet set your rolls aside. preheat oven to broil.
• make sure your salmon has no skin on it. i have my local store remove the skin i suggested a whole foods store if you have one. your fish monger will also tell you the best cuts he has currenly if you ask. cut into 1 1/2 to 2 inch strips.
• remove the top of your saran wrap on the roll but don't remove.
• place your salmon on top of the roll. place your saran wrap bake on the roll. squeeze the roll with your sushi mat or squeeze your saran wrap. this is the help the salmon form to the roll.
• using a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape.
• spray a cookie sheet with pam. transfer roll to cookie sheet with saran wrap on to maintain shape.
• remove saran wrap it should come off easy after slicing through it.
• place cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese.
• remove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll.
• pour sauce over the roll to your liking.
• you may want to wait a couple of minutes to eat as filling maybe very hot.
• garnish with some thinly sliced green onions if you like.
• sit back and enjoy
• don't forget your chopsticks.

SALMON ROLL

Steps:

• Prepare the biscuit dough as per package.
• Roll into rectangle 1/4 inch thick. Spread with soft butter.
• Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
• Roll up from the long side, turn cut side down, close the ends.
• Bake at 400 degF for 30 minutes.
• Service with parsley sauce.

SMOKED SALMON SUSHI ROLL

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.

SMOKED SALMON ROLLS

Steps:

• Cut twenty-four 3/4x2-inch pieces of smoked salmon.
• Mix cream cheese, celery, walnuts, and green onion together in a bowl. Add 1 teaspoon lemon juice, coriander, and cayenne; mix well.
• Spread mixture on salmon slices and season with black pepper. Roll up to form neat rolls. Place a cucumber slice on each cracker and place a sprig of dill and a salmon roll on each cucumber. Drizzle with remaining lemon juice.