Best 3 Smoked Salmon And Curried Potato Nori Rolls Recipes

SMOKED SALMON SUSHI ROLL

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.

SMOKED SALMON AND CURRIED-POTATO NORI ROLLS

Steps:

• Peel potatoes and cut into 1/2-inch cubes. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil. Simmer potatoes until tender, about 5 minutes. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
• In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
• Peel and seed cucumber and cut into matchstick-thin strips. Cut salmon into 1/4-inch-wide strips. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces. Make 5 more rolls in same manner.

FUN SALMON HAND ROLL

Steps:

• *Can be found at specialty Asian markets
• Serving suggestion: wasabi, sweet picked ginger, soy sauce
• In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
• Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
• Yield: 8 hand rolls
• *Can be found at specialty Asian markets
• Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.