Smoked Salmon Sushi Roll
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
• 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.
Serves 6
Tags: avocado, japanese sushi, rice wine vinegar, smoked salmon, sushi rice, sushi rollRelated recipe posts
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