Recipes

Smoked salmon sushi rolls

Category:	main dish
Issue:	June 2010
Servings:	Makes 16 pieces
Description:	These rolls are so easy and economical, and you’ll take great pride in serving them.
Ingredients:	Rice 1 cup sushi rice 1 cup water 2 Tbsp rice vinegar 1 tsp granulated sugar Rolls 2 nori sheets 1/4 cup light mayonnaise 1 1/2 tsp wasabi paste (for mayonnaise) 1 Tbsp sesame seeds 6 oz sliced smoked salmon 1 tsp wasabi paste (for assembly) 8 strips thinly sliced cucumber (about 4 x 1/4 inch) 8 strips thinly sliced red bell pepper (about 4 x 1/4 inch) 8 strips thinly sliced avocado (about 4 x 1/4 inch) To serve 2 Tbsp low-sodium soy sauce
Directions:	1. Bring rice and water to a boil in a large pot. Cover and simmer over the lowest heat for 10 minutes. Remove from the heat, and let sit, covered, for 10 more minutes. Add rice vinegar and sugar and mix well. Place on large plate and let rice cool; it should still be warm to the touch, but not hot. 2. Place 1 nori sheet on a wooden sushi mat. With wet hands, spread half the rice evenly over the nori, about 1/2 inch from each edge. Combine mayo with wasabi and spread 1 Tbsp of it over the rice with your fingers. Sprinkle with half of sesame seeds. 3. Lay out half the smoked salmon on top of rice until covered. Press salmon firmly on rice. Pick up the nori sheet by the ends and gently flip the whole layer over. Spread 1 Tbsp of the wasabi mixture along the long edge of the nori sheet. Place half the cucumber, bell pepper and avocado slices at the same end of the sheet. Using the sushi mat, roll tightly, with the rice on the outside of the roll, making sure that the salmon clings to the rice. Repeat the procedure with other nori sheet. 4. Wrap the rolls tightly with plastic wrap and chill until ready to serve. Cut each roll into 8 pieces. Serve with soy sauce.
Prep Time:	15 minutes