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Smoked Salmon Sushi Roll

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Ingredients

Adjust Servings:
2 cups Japanese sushi rice
6 tablespoons Rice vinegar
5 sheets Nori dry seaweeds
1 Avocado peeled, pitted and sliced
1 Cucumber peeled and sliced
8 ounces Smoked salmon cut into long strips
2 tablespoons Wasabi Paste

Nutritional information

291
Calories
6.9 g
Fat
45.1 g
Carbohydrates
11.1 g
Protein
9 mg
Cholesterol
405 mg
Sodium

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Smoked Salmon Sushi Roll

Cuisine:
  • 5 hr
  • Serves 6
  • Medium

Ingredients

Directions

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Smoked Salmon Sushi Roll

Impress your guests with our make-ahead smoked salmon sushi rolls, perfect for entertaining.

“A very basic and easy way to make sushi rolls.”
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Steps

1
Done

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.

2
Done

Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.

3
Done

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.

4
Done

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.

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