Best 5 Salmon Nori Slice Or Bar Recipes

BAKED SALMON SUSHI

Steps:

• Preheat oven to 400 degrees. Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare the rest of the ingredients (at least 20 minutes).
• Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar mixture and set aside. Cool completely.
• Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer?s instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
• While rice cooks, season salmon generously with salt and let stand 10 minutes. Pat dry. Meanwhile, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil. Set aside. Roast salmon on a parchment-lined rimmed baking sheet until just cooked through, 8 to 10 minutes. Cool, then flake into 6 portions.
• To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture, 1 portion salmon, and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

SALMON NORI SLICE (OR BAR)

Steps:

• Cook sushi rice following packet directions. Combine vinegar, sugar and salt-heat it for around 30 seconds in a microwave to help melt the sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly, cutting and turning the rice to aid cooling and distribute the vinegar mix .
• In a small bowl combine the salmon and mayonnaise.
• Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste. Cover with avocado slices then salmon mixture. Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill.
• To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger.

SALMON NORI MAKI

Steps:

• Slice the salmon lengthwise into 4 to 5-inch long sheets about 1/4-inch thick. Place two slices on plastic wrap, salt and pepper fish, lay a sheet or nori on top. Place strips of squash on top of nori sprinkle with scallions, place another piece of plastic wrap on top and roll. Set in refrigerator to set (may be made in advance, up to this point.)
• Remove plastic wrap and heat a saute pan with 2 tablespoons peanut oil. Saute roll in pan rotating every minute. Depending on desired temperature- approximately 4 minutes of cooking time. Deglaze with soy sauce.

NORI STACKS WITH SMOKED SALMON

Steps:

• Place rice and 2 cups of water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water has been absorbed, 14 to 16 minutes.
• Meanwhile, combine vinegar, sugar, mirin, sake, and salt in small saucepan. Warm mixture over medium-low heat until sugar and salt are dissolved, about 2 minutes. Set aside.
• Transfer the cooked rice to a large mixing bowl. Slowly add vinegar mixture to the warm cooked rice, stirring constantly, until vinegar mixture is incorporated into the rice. Let cool completely, stirring occasionally.
• Toast the nori sheets to enhance their flavor: Using tongs, pass each sheet over a gas flame, flipping and turning until it crisps and darkens in color. Both changes will be slight, so watch carefully; this should take only 30 seconds to 1 minute. (If only an electric burner is available, heat to medium, place a sheet of nori directly on the burner, flipping and turning for 30 seconds to 1 minute.)
• Place a sheet of toasted nori, shiny-side down, on a dry, clean work surface. Dampen your fingers with water to prevent the rice from sticking to your hands and spread 1 cup lightly packed rice onto the nori. Make sure to spread the rice evenly and all the way to the edges of the sheet. Wet your fingers again and dab 1/2 teaspoon of the wasabi paste over the layer of rice and spread it thin.
• Place a thin layer of smoked salmon over the rice, trimming the edges to fit the sheet of nori, top with a second sheet of nori, shiny-side down, and gently smooth the top layer with a rolling pin. Pressing down firmly seals the layers and makes them easier to cut. Repeat the process 2 more times, creating a total of 3 layers, ending with a final sheet of nori, shiny-side up this time. Wrap with plastic wrap and refrigerate for a minimum of 4 hours; overnight is best. Using a sharp, wet knife, trim the edges of the nori stack to measure 6 by 7 inches. Clean the knife and slice the nori stack into 1 by 1 1/2-inch pieces, re-wetting the knife between each slice. Garnish each piece with strips of ginger and a dollop of wasabi caviar. Serve with scallion soy dipping sauce.

SALMON & CUCUMBER SUSHI ROLLS

Steps:

• First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
• Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
• Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
• Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
• Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.