Indulge in the delectable flavors of Smoked Pink Salmon Sushi, a fusion of traditional Japanese techniques and the rich, smoky essence of cured salmon. This tantalizing dish combines the delicate texture of sushi rice with the robust taste of smoked salmon, creating a harmonious balance of flavors. Discover the art of preparing this exquisite dish with our comprehensive guide, featuring step-by-step instructions and a collection of mouthwatering variations. From classic Smoked Pink Salmon Sushi Rolls to innovative Smoked Pink Salmon Nigiri and Temaki, embark on a culinary journey that will leave your taste buds craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED SALMON SUSHI ROLL
A very basic and easy way to make sushi rolls.
Provided by Vivian Lee
Categories Appetizers and Snacks Seafood
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
- Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g
SMOKED SALMON SUSHI ROLL
I love smoked salmon sushi and enjoy the addition of cucumber, avocado and wasabi in this one. If you have never rolled your own sushi, it may take a little time to master, but you'll find it gets easier. You will need a bamboo rolling mat for this recipe. Prep time includes soaking the rice for 4 hours.
Provided by Kathy D
Categories Other Appetizers
Time 5h
Number Of Ingredients 7
Steps:
- 1. Soak the rice for about 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. The rice must be slightly dry as the vinegar will be added later.
- 2. As soon as the rice has been cooked, mix in 6 T. rice wine vinegar to the hot rice. Spread the rice on a plate or cutting board until completely cooled.
- 3. Put 1 sheet of nori on a bamboo mat, press a thin layer of cool rice onto it. Leave at least 1/2 inch top and bottom edge of the nori uncovered. This is for easier sealing.
- 4. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position thema bout 1 inch away from the bottom edge of the nori.
- 5. Slightly wet the top edge of the nori. Roll from bottom to the top edge, with the help of the bamboo mat, tightly. Cut roll into 8 equal pieces.
- 6. Repeat for other rolls.
SMOKED SALMON SUSHI
Ths is my favourite sushi! I first had it in Rockhampton a couple of years ago while on vacation, and love to make it at home now!
Provided by Sara 76
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Combine the cream cheese and red onion.
- The nori on a bamboo mat, shiny side down.
- Spread 1 Cup of rice on the nori.
- Spread half the cream cheese mixture along the edge of the rice, and top with half of the smoked salmon.
- Using the bamboo mat, roll the nori, forming a log.
- Moisten the edge of the nori with water to seal.
- Cut in half to form 2 single serve rolls, or cut into 6 finger food slices.
- Serve with wasabi and soy sauce.
SMOKED SALMON & AVOCADO SUSHI
Fancy making sushi at home? This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés
Provided by Silvana Franco
Categories Dinner, Main course
Time 30m
Yield Makes 32
Number Of Ingredients 9
Steps:
- Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
- Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
- Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
- Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
- Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.
Nutrition Facts : Calories 49 calories, Fat 2 grams fat, Carbohydrate 7 grams carbohydrates, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.24 milligram of sodium
Tips for Making Smoked Pink Salmon Sushi:
- **Choose Fresh and High-Quality Ingredients:** - Use sushi-grade smoked pink salmon for the best flavor and texture. - Select fresh and crisp vegetables like cucumber, avocado, and red onion. - Use high-quality sushi rice and prepare it according to the package instructions. - **Prepare the Smoked Pink Salmon:** - Remove any bones or skin from the smoked pink salmon. - Slice the salmon into thin, even strips. - If desired, marinate the salmon in a mixture of soy sauce, mirin, and sake for extra flavor. - **Prepare the Vegetables:** - Cut the cucumber, avocado, and red onion into thin, long strips. - To prevent the avocado from browning, toss it in a mixture of lemon juice and water. - **Assemble the Sushi Rolls:** - Lay a sheet of nori seaweed on a bamboo rolling mat. - Spread a thin layer of cooked sushi rice over the nori, leaving about 1 inch of space at the top. - Arrange the smoked pink salmon, vegetables, and any other desired fillings in a line across the rice. - Roll the nori up tightly, starting from the bottom and using the bamboo mat to help you. - Wet the exposed strip of nori with water to help it seal the roll. - **Slice and Serve the Sushi Rolls:** - Use a sharp knife to slice the sushi roll into 8-10 pieces. - Serve the sushi rolls with soy sauce, wasabi, and pickled ginger. - **Additional Tips:** - For a vegetarian version of this recipe, omit the smoked pink salmon and add extra vegetables. - If you don't have a bamboo rolling mat, you can use a piece of plastic wrap instead. - To make the sushi rolls easier to cut, chill them in the refrigerator for about 30 minutes before slicing.Conclusion:
Smoked pink salmon sushi is a delicious and elegant dish that is perfect for any occasion. With its combination of smoky, salty, and sweet flavors, this sushi is sure to impress your friends and family. By following the tips and instructions provided in this article, you can easily make this delicious dish at home. Be sure to experiment with different fillings and toppings to create your own unique sushi creations.
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