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| Smoked Salmon Norimaki |
| This rolled sushi, featuring smoked salmon, is perfect for those who aren't ready for raw fish. You can add herbs or slivered carrots for extra color. This attractive, all-purpose hors d'oeuvre makes a nice addition to a buffet or sushi assortment. Rolling sushi takes practice, so be patient. Preparation hint: Cut sushi rolls on an angle for an interesting presentation. |
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| Base SKU: |
444 |
| Cuisine: |
Japanese |
| Prep Time: |
1 Hour |
| Cooking Time: |
2 Minutes |
| Yield: |
44 Pieces |
| Source: |
EthnicGrocer |
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Ingredients:- Click "View all receipe products" to see all recipe products.
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| Instructions: |
| 1. |
Combine 2 1; cups water and mirin in a medium saucepan. Bring to a boil, add the rice. Mix well, cover, and simmer over low heat until all the liquid is absorbed, about 20 minutes. |
| 2. |
Add the vinegar, sugar, and salt. Mix, cover, and let stand for about 20 minutes. |
| 3. |
Lightly toast nori by passing individual sheets over a medium flame. Place a sheet of nori on a bamboo rolling mat. Cover sheet with an even layer of rice (about 1 cup) to cover all but ; inch from the top edge. |
| 4. |
Place 2 to 3 strips of salmon horizontally on the rice, making sure the strips come just to the side edges. Lay 3 to 4 green onion slivers across the middle of the rice. |
| 5. |
Holding the filling in place with your fingers, lift the corner of the mat with your thumbs; roll towards the top of the nori. Moisten the top edge with water and squeeze gently to close. Set roll aside, and continue rolling other sheets. |
| 6. |
With a sharp, dampened knife, cut the roll in half. Wipe the blade in between cuts, cutting each half into 3 to 4 pieces. Repeat with remaining rolls. |
| 7. |
Serve sliced norimaki with pickled ginger and wasabi. |
| 8. |
To make wasabi, mix equal parts wasabi powder with water; let sit for 10 minutes. |
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