Salmon & cucumber sushi rolls

Name: Salmon & cucumber sushi rolls
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 12
Cuisine: Japanese, Asian
Ingredients: 2 sheets nori sheets; 100 grams skinless salmon fillet (use really fresh), thinly sliced lengthways; 0 cucumber, deseeded, thinly sliced lengthways; 1 Tbsp wasabi, plus extra to serve; 1 serving pickled sushi ginger, to serve; 1 serving light soy sauce, to serve; 100 grams sushi rice; 2 teaspoons saké or mirin (optional); 1 Tbsp caster sugar (omit if using mirin); 25 milliliters rice vinegar

The recipe Salmon & cucumber sushi rolls is ready in roughly 40 minutes and is definitely an outstanding gluten free, dairy free, fodmap friendly, and pescatarian option for lovers of Japanese food. This recipe serves 12. One serving contains 50 calories, 2g of protein, and 1g of fat. It works well as a hor d'oeuvre. A mixture of sushi rice, tablespoon wasabi, rice vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

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.

Ingredients you will need

Rice

Water

Equipment you will use

Colander

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.

Ingredients you will need

Mirin

Water

Rice

Sake

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Vinegar

Sugar

Rice

Salt

Tea

Equipment you will use

Kitchen Towels

Bowl

Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice.

Ingredients you will need

Nori

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.

Ingredients you will need

Cucumber

Salmon

Wasabi

Rice

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.

Ingredients you will need

Salmon Roe

Soy Sauce

Cucumber

Ginger

Salmon

Wasabi

Nori

Roll

Equipment

Ingredients

Servings:

2sheets

nori sheets 100grams

skinless salmon fillet (use really fresh), thinly sliced lengthways 0

cucumber, deseeded, thinly sliced lengthways 1Tbsp

wasabi, plus extra to serve 1serving

pickled sushi ginger, to serve 1serving

light soy sauce, to serve 100grams

sushi rice 2teaspoons

saké or mirin (optional)1Tbsp

caster sugar (omit if using mirin)25milliliters

rice vinegar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.