Salmon Rolls
Main Dishes | Japanese cuisine
⏳ Time
1 hour 5 minutes
🥕 Ingredients
6
🍽️ Servings
4
Description
You will need a bamboo mat for preparation.
Ingredients
- Dried Nori Seaweed - 1 piece
- Rice Vinegar for Sushi - 3 fl oz
- Smoked haddock fillet - 1.8 oz
- Courgette - 1 piece
- Rice - 1½ cups
- Semi-soft cream cheese - 1.4 oz
Step by Step guide
Step 1
Cook the rice (20 minutes). After that, rinse it with cold water, drain the water, add 2 tablespoons of vinegar to the rice, and mix it to make it sticky.
Step 2
Place a sheet of nori on the bamboo mat, spread the rice on top (not too much, otherwise the rolls won't wrap), and press it evenly with your hand (it's better to work with gloves), leaving the edges of the sheet without rice.
Step 3
Now spread the cream cheese (preferably with a silicone spatula, otherwise the rice will stick), and smooth it evenly over the rice.
Step 4
On top of the cheese, place the cucumber, sliced thinly (use a vegetable peeler for this, so they are thin, which will prevent the rolls from falling apart due to the filling), then slice the fish into thin pieces and place it on top.
Step 5
After that, brush the edges of the sheet with vinegar, hold the ends of the mat, grabbing the corners of the sheet, and roll it into a log.
Step 6
Cut the log into rolls, and serve the finished dish with soy sauce, ginger, and wasabi.
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