Citrus Kombu Salmon Roll Recipe

Instructions

1. 1

   Prepare the Sushi Rice

   Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it sit for 10 minutes, then transfer to a bowl.

2. 2

   Season the Rice

   In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice gently without mashing the grains. Let it cool to room temperature.

3. 3

   Prepare the Fillings

   Thinly slice the cucumber and the salmon fillet. Prepare the chili mango pickle by chopping it into smaller pieces if needed.

4. 4

   Make the Wasabi-Yuzu Sauce

   In a small bowl, mix wasabi and yuzu juice together until well combined. Set aside.

5. 5

   Assemble the Rolls

   Place a nori sheet on a bamboo sushi mat, shiny side down. Wet your hands and take a handful of sushi rice, spreading it evenly over the nori, leaving about an inch at the top edge. Layer the salmon, cucumber, and chili mango pickle in the center of the rice.

6. 6

   Roll the Sushi

   Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.

7. 7

   Slice and Serve

   Using a sharp knife, slice the roll into 6-8 pieces. Drizzle with soy sauce and sprinkle sesame seeds on top if desired. Serve with wasabi-yuzu sauce on the side.