Smoked Salmon Nori Roll

    (112)
    40 minutes

    Nori rolls are not hard to make with a bamboo mat and if you don't feel like taking your chances with raw fish smoked salmon works just as well.


    111 people made this

    Ingredients
    Serves: 6 

    • 2 cups Japanese sushi rice
    • 6 tablespoons rice wine vinegar
    • 6 sheets nori (dry seaweed)
    • 2 tablespoons wasabi paste
    • 1 avocado, peeled, stone removed and sliced
    • 1 cucumber, peeled and sliced
    • 250g smoked salmon, cut into long strips

    Directions
    Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

    1. Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water until cooked and water absorbed. Remove from heat and immediately stir rice vinegar through the hot rice. Spread rice on a plate and leave until completely cool.
    2. Place 1 sheet of seaweed on bamboo mat and spread a thin layer of cool rice on top, leaving about 1 cm of the seaweed uncovered at the top and bottom edge. This will make sealing easier later.
    3. Dot a little wasabi across the rice and arrange cucumber, avocado and smoked salmon in a line on top, about 2.5cm from the bottom edge of the seaweed.
    4. Roll tightly from bottom to the top edge, with the help of the bamboo mat, dampening the top edge of the seaweed and pressing to seal. Repeat for remaining ingredients.
    5. Cut each roll into 8 equal pieces and serve.

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    Reviews and Ratings
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    (112)

    Reviews in English (77)

    by
    305

    I have a tip from a japanese friend of mine: before add the vinegar: heat it with two teaspoons of brown sugar until the sugar is melted (around 2-3 minutes) let it cool a little (3 minutes or so) then add to the rice, the result is great, it enhances the flavor, and the best part is that the rice is easier to gather.  -  26 Jan 2003  (Review from Allrecipes USA and Canada)

    by
    205

    A tip I learned from some Korean friends... when cutting the nori use a sharp blade dipped in water, it will make the knife slide right through instead of tearing the nori. Re-wet for each slice or two.  -  26 Jan 2007  (Review from Allrecipes USA and Canada)

    by
    121

    Wow! I've always been afraid to try making California rolls because it looked so difficult...my family loves them SO much, in self defense, I found your recipe. It's authentic, and absolutely perfect and a piece of cake to make. I subbed crab instead of salmon, but will try salmon too! At our local HEB it's expensive to buy, but now, I can make my own @ less than half the price and they taste better! Fresher! Thanks for sharing! My only comment is this...when making the rolls, dip your fingers in water to spread out the rice on the nori...also, dip your very sharp knife in water too...helps to cut the seaweed very cleanly!  -  08 Nov 2005  (Review from Allrecipes USA and Canada)

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