Tahitian Smoked Salmon Mango Sushi Roll
brought by Melody Aanderud
4 sheets Nori
3 c. Sushi Rice (sticky rice recipe below), prepared
8 tsp sesame seeds
1-2 cucumber, think lengthwise slices
2 oz smoked salmon
2 oz mango stips
1 oz cream cheese
½ oz green onions
Makes 4 rolls (32 pieces)
Cover a rolling mat with a sheet of plastic wrap, folding it over edges and attaching it to the back of mat. Turn mat over so plastic covered side is facing down.
Lay 1 nori sheet on rolling mat. Use about ¾ c. rice to cover nori sheet, starting with a ball of rice at bottom and then spreading it out. Cover nori with rice right up to the edges.
Spread about 2 heaped teaspoons sesame seeds over rice, using back of a teaspoon.
Pick up rice-covered nori by corners, quickly turn it over and place upside down on bamboo rolling matt.
Add smoked salmon. Place sliced mango along center of nori. Add cream cheese and green onions.
With your hands held over base of mat and pressing in on ingredients with your fingers as you go, roll mat over ingredients, leaving ¾ inch of nori visible at far end of nori end of roll. Press gently to mold roll together. Lift up mat, roll back a little, then roll forward to join nori edges. Use gentle pressure to firm and mold completed roll into shape, either round, oval or square.
Using a sharp knife, cut each roll in half, then cut two halves in half again. Then cut four quarters in half to make 8 equal sized pieces. Cut gently to maintain shape.
Serve Sushi with Soy Sauce and Wasabi
Sticky Rice
Makes enough for 6 rolls
2 cups short grain jasmine rice
2 cups water
1 tsp salt
1/3 cup rice wine vinegar
1 Wash rice in a colander until the water is clear about 3-5 minutes
2. Place in a covered pan and add the water. Cover and bring to a boil over high
3. Reduce heat to medium and boil for 5 minutes, then reduce to low and continue boiling for 15 minutes. Do not remove the lid while cooking. Remove from heat and cool while combining the salt and vinegar.
4. Slowly cut the vinegar into the rice, coating all of the rice. Allow the rice to cool until it is cool enough to touch.
5. When working with this sticky rice, keep a bowl of ice water nearby to dip your fingers in. This will make the process of rolling the sushi much easier.
brought by Melody Aanderud
4 sheets Nori
3 c. Sushi Rice (sticky rice recipe below), prepared
8 tsp sesame seeds
1-2 cucumber, think lengthwise slices
2 oz smoked salmon
2 oz mango stips
1 oz cream cheese
½ oz green onions
Makes 4 rolls (32 pieces)
Cover a rolling mat with a sheet of plastic wrap, folding it over edges and attaching it to the back of mat. Turn mat over so plastic covered side is facing down.
Lay 1 nori sheet on rolling mat. Use about ¾ c. rice to cover nori sheet, starting with a ball of rice at bottom and then spreading it out. Cover nori with rice right up to the edges.
Spread about 2 heaped teaspoons sesame seeds over rice, using back of a teaspoon.
Pick up rice-covered nori by corners, quickly turn it over and place upside down on bamboo rolling matt.
Add smoked salmon. Place sliced mango along center of nori. Add cream cheese and green onions.
With your hands held over base of mat and pressing in on ingredients with your fingers as you go, roll mat over ingredients, leaving ¾ inch of nori visible at far end of nori end of roll. Press gently to mold roll together. Lift up mat, roll back a little, then roll forward to join nori edges. Use gentle pressure to firm and mold completed roll into shape, either round, oval or square.
Using a sharp knife, cut each roll in half, then cut two halves in half again. Then cut four quarters in half to make 8 equal sized pieces. Cut gently to maintain shape.
Serve Sushi with Soy Sauce and Wasabi
Sticky Rice
Makes enough for 6 rolls
2 cups short grain jasmine rice
2 cups water
1 tsp salt
1/3 cup rice wine vinegar
1 Wash rice in a colander until the water is clear about 3-5 minutes
2. Place in a covered pan and add the water. Cover and bring to a boil over high
3. Reduce heat to medium and boil for 5 minutes, then reduce to low and continue boiling for 15 minutes. Do not remove the lid while cooking. Remove from heat and cool while combining the salt and vinegar.
4. Slowly cut the vinegar into the rice, coating all of the rice. Allow the rice to cool until it is cool enough to touch.
5. When working with this sticky rice, keep a bowl of ice water nearby to dip your fingers in. This will make the process of rolling the sushi much easier.
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