Saturday, April 5, 2014

How to Make Pink Smoked Salmon and Avocado Sushi Rolls (Gifts from Tacoma) - Video Recipe

My friend Mandi sent me some gifts from Tacoma!

She was a host sister when I stayed with a family in Tacoma (Washington) many years ago :)

This sushi turned out absolutely delicious. Thank you!!!

Pink Smoked Salmon and Avocado Sushi Rolls

Difficulty: Easy
Time: 30min
Number of servings: 2 rolls (12〜16 pieces)

300g (10.6oz.) cooked Japanese rice (short-grain rice)
* 1&1/2 tbsp. vinegar
* 1/2 tbsp. sugar
* 1/2 tsp. salt
85g (3oz.) pink smoked salmon
1/2 avocado
80g (2.8oz.) crab meat
* 1 tbsp. mayonnaise
* salt and pepper
2 Nori sheets
Sakura Denbu (pink colored seasoned shredded codfish)
black toasted sesame seeds
soy sauce
Wasabi (Japanese Horseradish Paste) if desired

1. Place cooked Japanese rice in a bowl. Add A (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 crab meat with B. Cut smoked salmon and avocado in strips.
3. Cover a bamboo sushi-roll mat with plastic wrap. Place Nori sheet on the bamboo sushi-roll mat, shiny side down.
4. Spread the sushi rice on the Nori sheet using your finger tips, little bit moistened with water. Sprinkle with Sakura Denbu and black toasted sesame seeds. Flip it over so that the Nori sheet facing you.
5. Place avocado, crab meat, and smoked salmon lengthwise on the Nori sheet. (cut them if too long.)
6. Roll the bamboo mat forward, hold the line of ingredients firmly with your fingers, stop and leave about 1/3 inch of sushi rice, make sure all the ingredients are pressed in, roll it completely, gently press the mat around the roll to shape it (do not squeeze).
7. With a moistened knife (bread knife cuts well) cut the roll into 6-8 pieces (re-wet as needed. don't push but pull to cut).
8. Serve with soy sauce and Wasabi if desired.


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