Wednesday, December 4, 2013

How to Make Christmas Tree Alaska Rolls (Cooked Salmon and Avocado) - Video Recipe

This sushi roll is perfect for people who don't like raw fish :)


https://www.youtube.com/watch?v=p3bSHdjCAJY

Ikura (salmon roe) is salty enough that you don't need soy sauce to eat.

Very handy recipe for parties!



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Christmas Tree Alaska Rolls (Cooked Salmon and Avocado)

Difficulty: Medium
Time: 30min
Number of servings: 2 rolls (12 pieces)

Ingredients:
330g (11.7oz.) cooked Japanese rice (short-grain rice)
2 tbsp. Sushi vinegar*
Aonori (green laver)
white toasted sesame seeds
1 filet (100g=3.5oz.) salmon
A
* 1 tbsp. mayonnaise
* 1/2 tsp. Wasabi (Japanese Horseradish Paste) if desired
1/2 avocado
2 Nori sheets
Ikura (salmon roe)
star-shaped cheddar cheese if desired

Directions:
1. Place cooked Japanese rice in a bowl. Add Sushi vinegar while the rice is hot and slice through rice using rice paddle to separate the grains. (Cool the rice before you use.)
2. Season the salmon with salt and pepper. Heat a thin layer of cooking oil in a non-stick frying pan over medium-low heat. Place the salmon, cover, and cook for 2 minutes. Flip it over, cover, and cook for another 2 minutes. Stop the heat, then leave to cool in the pan. *You can grill, bake in the oven at 200C (392F) for about 10 minutes, or microwave at 500w (medium) for about 2 minutes.
3. Cut avocado into 4 strips.
4. Remove bones and skin of salmon if any. Then break it into pieces in a bowl. Then toss with A.
5. Cover a bamboo sushi-roll mat with plastic wrap. Place Nori sheet on the bamboo sushi-roll mat, shiny side down. Spread 1/2 of the sushi rice on Nori sheet using your finger tips, little bit moistened with water. Sprinkle with Aonori (green laver) and white toasted sesame seeds. Flip it over so that the Nori sheet facing you.
6. Place avocado and the salmon mixture lengthwise on the Nori sheet.
7. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, make sure all the ingredients are pressed in, roll it completely, then gently press the mat around the roll to shape it (do not squeeze).
8. With a moistened knife (bread knife cuts well) cut off both ends, then cut the roll into 6 pieces (re-wet as needed. don't push but pull to cut).
9. Pile up the sushi rolls like a Christmas tree on a dish, sprinkle with Ikura (salmon roe), garnish with some star-shaped cheddar cheese if desired.

* Ingredients to make sushi vinegar from scratch.
1.5 tbsp. rice vinegar
1/2 tbsp. sugar
1/2 tsp. salt

↓レシピ(日本語)
http://cooklabo.blogspot.jp/2013/12/blog-post.html
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