Want to make your personal sushi at home? Start with this delicious highly spiced salmon sushi roll recipe with avocado, cucumber, and tobiko! The creamy avocado and the crunchy and clean cucumber pair perfectly with the spicy salmon and briny tobiko. It’s an easy combination of flavors with clean to supply substances! Plus, I’m sharing a smooth sushi rice recipe. If you haven’t watched me ‘How To Make Sushi’ video, ensure it to check it out for more targeted sushi-making instructions! I even have the link and video down below!
INGREDIENTS
1 1/2 cups short-grain Japanese rice
1 3/4 cup cold water
2 tablespoons rice vinegar
1 tablespoon white granulated sugar
1 teaspoon salt
For Fillings:
sushi-grade salmon: I purchase mine at a Japanese specialty store
tobiko, avocado, cucumber, spicy mayo, eel sauce
tamari, wasabi paste
nori seaweed sheets
INSTRUCTIONS
Rinse rice in a fine-mesh strainer under cold water for a few minutes then shake off excess water. Place into large saucepot along with water. Cook covered over low/medium heat, bring to a simmer, turn the heat down to low and cook just until water is evaporated - about 7 to 8 minutes. Remove from heat.
In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over low heat and stir until dissolved. Pour over prepared rice, stir with a wooden spoon, cover the rice, and let stand for at least 30 minutes before using. Let the rice cool enough so it's just warm to touch.
Other ingredients/tools needed, all based on preference: wooden bamboo rolling mat dried nori seaweed sheets
Spread a thin layer of rice over the nori sheet. Moisten hands with water and oil mixture to keep the rice from sticking. Top with desired fillings and roll as shown in the video demonstration. Serve salmon sushi roll immediately.
INGREDIENTS
1 1/2 cups short-grain Japanese rice
1 3/4 cup cold water
2 tablespoons rice vinegar
1 tablespoon white granulated sugar
1 teaspoon salt
For Fillings:
sushi-grade salmon: I purchase mine at a Japanese specialty store
tobiko, avocado, cucumber, spicy mayo, eel sauce
tamari, wasabi paste
nori seaweed sheets
INSTRUCTIONS
Rinse rice in a fine-mesh strainer under cold water for a few minutes then shake off excess water. Place into large saucepot along with water. Cook covered over low/medium heat, bring to a simmer, turn the heat down to low and cook just until water is evaporated - about 7 to 8 minutes. Remove from heat.
In a small saucepan, combine the rice vinegar, sugar, and salt. Cook over low heat and stir until dissolved. Pour over prepared rice, stir with a wooden spoon, cover the rice, and let stand for at least 30 minutes before using. Let the rice cool enough so it's just warm to touch.
Other ingredients/tools needed, all based on preference: wooden bamboo rolling mat dried nori seaweed sheets
Spread a thin layer of rice over the nori sheet. Moisten hands with water and oil mixture to keep the rice from sticking. Top with desired fillings and roll as shown in the video demonstration. Serve salmon sushi roll immediately.
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