Smoked Salmon Sushi Rolls

Sushi is mostly made with raw fish, but I  make mine using smoked salmon. You can adjust the recipe to your taste and make it vegetarian if that is what you prefer.  I like serving my sushi with soy sauce, wasabi and pickled ginger.  

Just a few health  facts about sushi for those interested. There are some health benefits to eating sushi. We know that fish is a good source of omega-3 and protein but interesting to see that is also a source of iodine, and multiple vitamins and minerals. 

Wasabi, the real japanese horseradish, is rich in beta carotene, glucosinolates, and isothiocyanates and may have antibacterial, anti-inflammatory properties. It surely clears out your sinuses, that's for sure!

Nori sheets, is a type of seaweed that contains many nutrients, including calcium, magnesium, phosphorus, iron, sodium, iodine, thiamine, and vitamins A, C, and E.

This is an easy and simple way to enjoy some sushi at home.  I hope that you are going to give it a try.

Enjoy!

Smoked Salmon Sushi Rolls Recipe

INGREDIENTS

1 cup Calrose or sushi rice

1-1/4 cups water

2 tbsp. rice vinegar

1 tbsp. sugar

1/2 tsp. sea salt

4 sheets or roasted seaweed Sushi Nori

1 small carrot, pealed and cut into thin slivers

1/3 English cucumber, sliced into long, thin slivers

1 avocado, thinly slivered

4-5 oz. Smoked salmon

Soy sauce and wasabi, for serving

Sesame seeds, for garnish

Pickled ginger, for serving

DIRECTIONS

Place rice in a bowl. Add water, vinegar, sugar and salt: bring to a boil and reduce the heat to minimum and let cook for 15 minutes or until all water evaporated.

Remove pot from heat and let cool slightly.  

To make the rolls place a sheet of nori sea weed on a bamboo mat and cover with a layer of warm rice leaving about 1 inch at both, the bottom and top edges.

Lay string of veggies,  and salmon in the center.  Start with the edge closer to you,  and using the mat roll rice roll into a jelly roll. Water the edge with water to seal.  Repeat with the next sheet.

To serve, slice each roll into bite size pieces, about 10-12 pieces.  Place them on a serving platter, sprinkle sesame seeds on top and drizzle with some soy sauce.

Serve with wasabi and pickled ginger.

 

Makes 4 rolls