Salmon Avocado Or Cucumber Roll Recipe
Make Salmon Avocado Or Cucumber Roll Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Sushi Ingredients
Method
Cooking Sushi Rice
- 1
Rinse the Rice
Place the sushi rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch.
- 2
Cook the Rice
In a medium saucepan, combine the rinsed sushi rice and water. Bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender and water is absorbed.
- 3
Season the Rice
After cooking, remove the rice from heat and let it sit covered for 10 minutes. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Drizzle this mixture over the rice and gently fold it in using a wooden spoon. Allow the rice to cool to room temperature.
Preparing Fillings
- 4
Prepare the Salmon
Slice the fresh salmon fillet into thin strips, about 1/2 inch wide.
- 5
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out. Slice the flesh into thin strips.
- 6
Prepare the Cucumber
Slice the cucumber in half lengthwise and remove the seeds. Cut into thin strips.
Rolling Sushi
- 7
Lay Nori
Place a bamboo sushi mat on a flat surface. Lay one nori sheet, shiny side down, on the mat.
- 8
Spread Rice
Wet your hands with water to prevent sticking. Grab a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully lift the edge of the mat closest to you and start to roll it away from you, pressing gently but firmly to keep the roll tight. Roll until you reach the exposed edge of the nori. Moisten the edge with a little water to seal it.
- 11
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a wet cloth between cuts for cleaner slices.
Serving
- 12
Plate the Rolls
Arrange the sliced sushi rolls on a serving platter.
- 13
Add Accompaniments
Serve with soy sauce, wasabi, and pickled ginger on the side for dipping and flavor enhancement.
