|Photo:Salmon sushi rolls recipe
Photography by Mark O’Meara
Whether it’s for school or work, packing a lunch box can be a bit of a chore, but this collection will make it easier. The Lebanese Recipes Kitchen invites you to try Salmon sushi rolls recipe.Browse a wonderful collection of lunch box ideas both kids and adults will love!
Makes 16 small rolls
Ingredients (serves 4)
1 cup sushi rice, rinsed
1 tablespoon seasoned rice vinegar
4 nori sheets (dried, roasted seaweed)
1/2 avocado, sliced lengthways
105g can red salmon, drained, flaked
1/2 Lebanese cucumber, cut into thin strips
1 small carrot, grated
soy sauce, to serve
Place rice and 1 1/2 cups cold water in a saucepan over high heat. Cover and bring to the boil. Reduce heat to low and cook for 15 minutes or until rice is tender and liquid absorbed. Remove from heat. Stand for 5 minutes.
Place rice and vinegar in a bowl. Stir to combine. Allow to cool completely, stirring regularly to prevent rice becoming gluggy.
Place 1 nori sheet, shiny-side down, on a sushi mat. Using moist hands, spread one-quarter of the rice mixture over the nori sheet, leaving a 3cm-wide border around the edges. Place one-quarter of the avocado along the edge facing you. Top with onequarter each of the salmon, cucumber and carrot. Using the sushi mat, roll up firmly to enclose filling. Repeat with remaining nori, rice mixture, salmon and vegetables.
Slice each roll into 4 pieces. Wrap in plastic wrap.
You’ll need a sushi mat for this recipe. You can find bamboo sushi mats in the Asian section of the supermarket or at Asian grocery stores. Tip: Pack soy sauce in small, airtight containers for transporting.
Super Food Ideas – February 2008, Page 25
Recipe by Tracy Rutherford
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