Salmon Sushi Recipes

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SMOKED SALMON SUSHI ROLL



Smoked Salmon Sushi Roll image

A very basic and easy way to make sushi rolls.

Provided by Vivian Lee

Categories     Appetizers and Snacks     Seafood

Time 5h

Yield 6

Number Of Ingredients 7

2 cups Japanese sushi rice
6 tablespoons rice wine vinegar
6 sheets nori (dry seaweed)
1 avocado - peeled, pitted and sliced
1 cucumber, peeled and sliced
8 ounces smoked salmon, cut into long strips
2 tablespoons wasabi paste

Steps:

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

Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g

BAKED SALMON SUSHI



Baked Salmon Sushi image

There's no raw fish in these easy sushi rolls-just succulent, perfectly cooked salmon and plenty of fresh vegetables. For our food editor's tips on how to roll like a pro, see How to Make Sushi at Home.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 1h25m

Yield Makes 6 rolls

Number Of Ingredients 14

2 cups short-grain white rice, preferably Japonica
3-inch piece ginger, peeled
1 cup rice-wine vinegar
2 tablespoons sugar, plus 1 teaspoon
Kosher salt
12 ounces salmon (about 1 inch thick), preferably wild, skin removed
2 carrots, peeled and julienned (1 cup)
2 mini cucumbers, julienned (1 cup)
1/2 teaspoon toasted sesame oil
1/4 cup mayonnaise
1 avocado, halved and thinly sliced
1 tablespoon toasted sesame seeds
6 sheets toasted nori
Soy sauce, for serving

Steps:

  • Preheat oven to 400 degrees. Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare the rest of the ingredients (at least 20 minutes).
  • Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar mixture and set aside. Cool completely.
  • Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer?s instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
  • While rice cooks, season salmon generously with salt and let stand 10 minutes. Pat dry. Meanwhile, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil. Set aside. Roast salmon on a parchment-lined rimmed baking sheet until just cooked through, 8 to 10 minutes. Cool, then flake into 6 portions.
  • To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture, 1 portion salmon, and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

SALMON SUSHI



Salmon Sushi image

Make and share this Salmon Sushi recipe from Food.com.

Provided by dicentra

Categories     Lunch/Snacks

Time 10m

Yield 2 rolls, 2 serving(s)

Number Of Ingredients 5

nori
1 cup cooked rice
1/2 cup thinly sliced smoked salmon
1/2 small carrot, peeled and cut into thin strips
1 small cucumber, sliced into thin strips

Steps:

  • Jellyroll fashion, roll up the ingredients in the following order.
  • Place the dried seaweed on top of a bamboo mat.
  • Top with a thin layer of rice, followed by the samon and finally 2 strips each of carrot and cucumber for each roll.
  • Roll tightly and slice into 4 pinwheels.

Nutrition Facts : Calories 188.4, Fat 1.9, SaturatedFat 0.4, Cholesterol 7.8, Sodium 278.2, Carbohydrate 33.2, Fiber 1.4, Sugar 3.1, Protein 9.5

EASY SALMON SUSHI



Easy salmon sushi image

Smoked salmon gives this easy recipe a festive touch and means you don't have to prepare fresh fish - a good sushi recipes for beginners

Provided by Emma Lewis

Categories     Buffet, Canapes, Dinner, Starter, Supper

Time 40m

Yield Serves 6 as part of a meal

Number Of Ingredients 4

300g sushi rice
4 tbsp rice wine vinegar (see tip below)
1 tbsp caster sugar
200g pack smoked salmon slices

Steps:

  • Tip the rice into a sieve. Place under a cold running tap and rinse until the water runs clear, then drain really well and place in a saucepan. Pour over 350ml water. Bring to the boil and cook about for 5 mins until most of the liquid has boiled away and small holes appear in the rice. Turn the heat down as low as it will go. Cover the pan with a really tight-fitting lid or tin foil and leave for 10 mins. Then turn off the heat and leave for another 10 mins.
  • Heat the rice wine vinegar, sugar and a pinch of salt together in the microwave for about 30 secs until the sugar dissolves. Tip the cooked rice into a large bowl. Pour over the warm rice wine mixture and stir through, then leave the rice to cool down.
  • Line a 20 x 20cm baking tin or similar-size dish with a double layer of cling film. Spread the sushi rice over the bottom of the tin (the mixture will be a little sticky, so you may have to wet your hands to do this). Then cover the rice completely with smoked salmon slices. Fold the cling film over the salmon to cover pressing down well with your hands to mould everything together. You can chill the sushi in the fridge until ready to use, but try not to chill it for longer than 3 hrs or the rice will harden.
  • To serve, dip a sharp knife into a little hot water to stop the rice from sticking, then cut into 16 rectangles.

Nutrition Facts : Calories 216 calories, Fat 2 grams fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Protein 12 grams protein, Sodium 1.6 milligram of sodium

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