Salmon rolls

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Salmon rolls

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  • 0:20 Prep
  • Advanced

Fresh, flavoursome and healthy, this Japanese classic is simple to make at home.

Featured in
Fish recipes, Salmon recipes

Ingredients

  • 3 nori sheets, halved lengthways
  • 3 cups prepared sushi rice (see related recipe)
  • 100g sushi-grade salmon, cut into 1cm-thick batons (see note)
  • 2 tablespoons salmon roe
  • Japanese soy sauce, to serve
  • Wasabi, to serve
  • Pickled ginger, to serve

Method

  • Step 1
    Place a sushi mat on a clean surface with slats running horizontally to you. Place a nori sheet, shiny-side down, on mat. Use wet hands to spread one-sixth of the rice over nori sheet, leaving a 2cm-wide border along the edge furthest away from you.
  • Step 2
    Place a piece of salmon along the centre of the rice. Hold filling in place while rolling the mat to enclose rice and filling. Repeat with remaining nori, rice and salmon.
  • Step 3
    Use a sharp knife to slice the sushi widthways into 3cm-long pieces. Arrange the sushi, cut-side up on a platter. Spoon a little salmon roe on the top of each sushi. Serve with soy sauce, wasabi and ginger.

Notes

Sushi-grade salmon is specially handled and prepared to ensure its quality and freshness. It is available from fishmongers.

  • Author: Sarah Hobbs
  • Image credit: Ben Dearnley
  • Publication: Notebook:

Source: taste.com.au

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