Salmon Rolls

Main Dishes | Japanese cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

The rolls in our kitchen were prepared by John Smith, the head chef of a popular American restaurant.

Ingredients

Rice - 17.6 oz
Water - 17 fl oz
Sugar - 6.3 oz
Rice Vinegar for Sushi - 7 fl oz
Salt - 0.7 oz
Kombu Seaweed - 0.4 oz
Smoked haddock fillet - 15.9 oz
Dried Nori Seaweed - 7 pieces
Mayonnaise - to taste
Wasabi - to taste
Pickled garlic - to taste
Soy Sauce - to taste

Step by Step guide

Step 1

Prepare all the ingredients.

Step 2

Rinse the rice under cold running water until the water runs clear.

Step 3

Rinse the rice and add water in a 1:1 ratio. Cook in a saucepan over low heat with a lid for 20 minutes, then let it steam off the heat for an additional 10 minutes. Alternatively, you can simply use a rice cooker.

Step 4

Mix the sugar, salt, and vinegar until the sugar is completely dissolved.

Step 5

Rinse the kombu under running water and add it to the sauce.

Step 6

Weigh the cooked rice to determine the amount of dressing needed. For every 1 kg of cooked rice, use 250 grams of sauce. Add the sauce and mix well in a large bowl or deep baking dish. Let it sit for 10–15 minutes.

Step 7

Then stir again and let it sit for another 10–15 minutes to allow the rice to cool.

Step 8

Slice the salmon fillet into thin pieces.

Step 9

Wrap the mat in plastic wrap, make several slits in the wrap to release any air, and then grease the wrap with a drop of mayonnaise to prevent the rice from sticking.

Step 10

Cut the nori in half and place one half on a bamboo mat with the rough side facing up. Spread 70 grams of rice over it, leaving the edge farthest from you uncovered.

Step 11

Place a strip of 30 grams of filling on the rice, leaving a 2–3 cm margin from the edge closest to you.

Step 12

Roll the sushi away from you, lifting the mat while holding the filling with your ring and middle fingers. Do not squeeze the roll too tightly. Repeat the same process with all the ingredients.