Ingredients
- 1 cup 1 cup Japanese short grain rice, cooked
- 3 Tablespoons 3 Tablespoons rice vinegar
- 1 Tablespoon 1 Tablespoon sugar
- 1 can 1 can or pouch (6 to 7.5 oz.) Alaska salmon, drained and chunked
- 2 Tablespoons 2 Tablespoons mayonnaise
- 1/2 teaspoon 1/2 teaspoon lemon juice
- 1/4 teaspoon 1/4 teaspoon each celery seed and ground ginger
- 1 1 medium cucumber
- 2 2 nori (dried seaweed) sheets, each approximately 7 inches square
- 1 teaspoon 1 teaspoon wasabi paste*
- 1/4 cup 1/4 cup sushi dipping sauce or soy sauce
- *Additional wasabi may be added to taste
Servings:
Units:
Instructions
- In small microwaveable bowl, blend vinegar and sugar. Microwave on high for 30-40 seconds, until sugar is dissolved. Stir vinegar into
- cooked rice until rice is coated.
- In small bowl, remove skin and bones (if any) from salmon. Blend in mayonnaise, lemon juice, celery seed, and ginger.
- Trim ends from cucumber, cut in half lengthwise, and remove seeds. Cut each half into long thin strips.
- For each roll:
- Spread half the cooled rice mixture over a nori sheet, leaving a 1/2-inch edge across the top and bottom.
- Thinly spread half of the wasabi across the center of the rice in a thin strip, moving from left to right (horizonally).
- Lay half the cucumber strips and half the salmon mixture over wasabi strip (in center of sheet).
- Starting at the bottom, roll nori up over the rice into one long roll. Be sure to apply firm pressure and smooth nori/ingredients as you
- roll. If your sushi roll does not stick together simply wet your finger and run it along the nori edge, then press the edge down gently.
- Repeat process with remaining ingredients to form second roll.
- Using a serrated knife that has been moistened, slice each roll into 8 pieces. Wet the blade after each cut. Serve with sushi dipping sauce
- or soy sauce.
- Variation: Substitute avocado and green onions for cucumber. endend
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