Smoked Salmon Philadelphia Rolls
My first attempt at sushi making was a huge success! The taste was so good, exactly what you’d find in a sushi restaurant (and so much more economical). The process is a bit time-consuming, but quite easy. And it turned out to be very pretty, if I do say so myself!
** Sushi rice takes about an hour to prepare and cool, before you can make sushi, so plan ahead. **
Ingredients :
Sushi Rice makes 2 cups
1 cup short grain rice
1 cup water
1 tablespoon rice vinegar
1 tablespoon sugar
1/2 teaspoon salt
Make rice according to the directions found HERE. You can see that my ingredients are half of what Alton Brown’s recipe calls for, but you should still follow his temp and time directions (I did use a smaller saucepan). This still makes enough rice for 3 sushi rolls.
Smoked Salmon Sushi Roll makes 3 rolls
2 cups cooked short grain rice
3 nori sheets
4 oz smoked salmon
3 oz cream cheese
1 cucumber
1 avocado
soy sauce (for serving)
Directions :
1. Slice avocado, cut the cucumber into thin strips. Slice the smoked salmon and cream cheese into long strips.
2. Lay one sheet of nori, shiny side down, onto your sushi mat. Use the rice paddle or your fingers (after dipping them in water so that the rice doesn’t stick to your skin) to spread the rice onto the nori sheet. Then add fillings.
3. Carefully roll your sushi. Apply gentle pressure to the mat as you roll to help ingredients come together. Roll back the mat as you go.
4. It’s okay if you don’t get rice to the edges of your sushi roll, the ends can be easily sliced off. I don’t have a seriously sharp knife, so I used a serrated knife to carefully slice the sushi roll, wiping the knife with a damp cloth in between each cut.
5. For making a reverse roll (rice on the outside), wrap the mat in plastic wrap. Spread rice out directly onto the mat, then place nori sheet and fillings on top of that. Dip your fingers and knife in water to make handling and cutting the reverse roll easier.
6. Keep sushi cold in the refrigerator if you are not serving it right away. For food safety reasons, eat sushi the same day that you make it.
Last Step: Don't forget to share!
Recipe From : hello-homebody.com