Faroe Island Salmon-crab Roll Recipe
includes a topping of red tobiko fish roe
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Ingredients
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Salmon-Crab Mixture
Rice & Nori
Topping
Method
Preparation of Salmon-Crab Mixture
- 1
Cook the Salmon
Preheat your oven to 375°F (190°C). Place the Faroe Island salmon fillet on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until cooked through and flaky. Allow to cool slightly.
- 2
Mix the Ingredients
In a medium bowl, flake the cooked salmon into small pieces. Add the lump crab meat, mayonnaise, lemon juice, chopped green onions, salt, and black pepper. Mix gently until combined.
Cooking Sushi Rice
- 3
Rinse the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch. Drain well.
- 4
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let it sit covered for 10 minutes.
- 5
Fluff the Rice
After the rice has rested, fluff it with a fork and let it cool to room temperature.
Assembly
- 6
Prepare the Nori Sheets
Lay a sheet of nori on a bamboo sushi mat or clean cutting board, shiny side down.
- 7
Spread the Sushi Rice
Wet your hands to prevent sticking. Take about 1/4 cup of sushi rice and evenly spread it over the nori sheet, leaving about 1 inch of space at the top.
- 8
Add the Salmon-Crab Mixture
Place a line of the salmon-crab mixture across the center of the rice.
- 9
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently but firmly to shape the roll. Seal the edge with a little water.
- 10
Cut the Roll
Using a sharp knife, cut the roll into 6-8 pieces, wiping the knife with a damp cloth between cuts to prevent sticking.
Finishing Touches
- 11
Add the Topping
Place the cut sushi rolls on a serving platter. Top each piece with a small spoonful of red tobiko fish roe. Serve with wasabi on the side if desired.