Salmon Sushi roll
Salmon-intensify sushi roll with salmon sashimi as the filling along with fresh avocado and cucumber. The roll is made in uramaki style and then wrap-around by beautifully vibrant salmon slices. Eat it raw, with sauce and spicy mayo or bake it for mouthwatering flavor.
Ingredients
- 6 oz salmon sashimi-grade, block
- ⅛ small hass avocado
- ⅛ mini cucumber
- 1 Tbsp masago
- 1 sheet nori use ¾ sheet
- ¾ cup cooked sushi rice
- 2 Tbsp sushi vinegar
Garnishment - optional
- 1 Tbsp chopped scallion
- 1 Tbsp spicy mayo sauce
- 1 Tbsp unagi sauce
Instructions
- Slice salmons into thin long slices (around 2x typical sashimi length).
- For the ended rinds, preserve to use as filling.
- Season sushi rice with sushi vinegar.
- Cover bamboo mat with plastic wrap and lay on a flat surface.
- Have another large plastic wrap over bamboo mat.
- Tear nori to ¾ size, place over plastic wrap/bamboo mat.
- Spread sushi rice evenly on top of nori.
- Flip the rice/nori upside-down so that the rice side is now facing down onto bamboo mat
- Arrange avocado, cucumber, masago and salmon sticks as filling.
- Lift, tuck and roll into uramaki style sushi.
- Now arrange and layer salmon slice onto plastic wrap.
- Place the uramaki roll on top of salmon, and roll again.
- Apply some pressure to help with binding.
- Cut into bite-size then sprinkle on chop scallion and drizzle some spicy mayo and unagi sauce.
- Serve immediately.