Smoked Salmon Sushi Recipe
The smoked salmon sushi is a lovely dish that can be served as a main course for an asian theme meal. Cooked with short grain japanese rice and smoked salmon, the sushi is prepared in rolls with nori and wasabi and rice vinegar for flavor. Along with strips of cucumber and green onion, the smoked salmon sushi is quite an elegant preparation.
Ingredients
1 1/2 cups short grain rice, preferably Japanese 375 mL
1 3/4 cups cold water 425 mL
1/4 cup seasoned rice vinegar 50 mL
4 large sheets toasted nori (8x7 inches/20 x 18 cm) 4
1 tbsp wasabi, or 2 tbsp/25 mL honeycup mustard 15 mL
3 oz smoked salmon, cut in strips 90 g
1/4 English cucumber, unpeeled cut in strips 8 inches/20 cm and long 1/4
8 long sprigs dill 8
8 fresh chives or thin strips green onion 8
Directions
Rinse rice under cold water until water runs clear.
Place in heavy saucepan with cold water.
Cover tightly and allow to rest for 15 minutes.
Bring to boil and cook over high heat for 4 minutes while lid jumps up and down and rice bubbles and foams.
Reduce heat to medium and cook for 8 to 10 minutes.
Remove from heat and allow rice to rest for 15 minutes to steam.
Do not remove lid at any time.
When rice is ready, place in bowl and toss gently while sprinkling with vinegar.
Divide rice into 4 equal portions — about 1 cup/250 mL each.
Place one sheet of nori, rough side up, on sudari mat or damp tea towel.
Top with one portion of rice.
Dampen hands with cold water and spread rice all the way to edges on three sides.
Leave about 1/2 inch/1 cm nori uncovered at one end.
Combine wasabi with tiny bit of water to make a paste and let rest, covered, for 2 minutes.
Then spread down centre of rice.
Top wasabi with one or two strips of salmon, cucumber, dill and chives.
Roll up using mat to help and press firmly at top to seal (dampen edge of nori if necessary to help seal).
Repeat with remaining ingredients to form 4 rolls.
Using sharp, wet knife, cut each roll into 8 pieces and arrange on serving platter.
Place in heavy saucepan with cold water.
Cover tightly and allow to rest for 15 minutes.
Bring to boil and cook over high heat for 4 minutes while lid jumps up and down and rice bubbles and foams.
Reduce heat to medium and cook for 8 to 10 minutes.
Remove from heat and allow rice to rest for 15 minutes to steam.
Do not remove lid at any time.
When rice is ready, place in bowl and toss gently while sprinkling with vinegar.
Divide rice into 4 equal portions — about 1 cup/250 mL each.
Place one sheet of nori, rough side up, on sudari mat or damp tea towel.
Top with one portion of rice.
Dampen hands with cold water and spread rice all the way to edges on three sides.
Leave about 1/2 inch/1 cm nori uncovered at one end.
Combine wasabi with tiny bit of water to make a paste and let rest, covered, for 2 minutes.
Then spread down centre of rice.
Top wasabi with one or two strips of salmon, cucumber, dill and chives.
Roll up using mat to help and press firmly at top to seal (dampen edge of nori if necessary to help seal).
Repeat with remaining ingredients to form 4 rolls.
Using sharp, wet knife, cut each roll into 8 pieces and arrange on serving platter.
