Tender pieces of salmon and crisp cucumber, all rolled up in a blanket of sushi rice and seaweed, and topped off with a sprinkle of sesame seeds for that extra crunch. It’s a flavour explosion in every bite!
First off, let’s talk about the star of the show – the salmon. Whether you’re using fresh raw salmon or opting for smoked salmon for a different twist, it’s important to choose high-quality salmon that’s fresh and flavourful. Crisp, refreshing, and hydrating, cucumber adds a delightful crunch and a burst of freshness to these rolls.
When it comes to assembling your Salmon Uramaki Sushi Rolls, take your time to ensure each roll is tightly packed and evenly filled. Roll them up with care, using your sushi mat to guide you and press down gently as you go to ensure everything stays in place.
Garnish them with a sprinkle of sesame seeds for that extra crunch and flavour. Serve them up with your favourite sushi accompaniments – soy sauce, pickled ginger, and wasabi – and get ready to enjoy a taste of Japan in the comfort of your own home.
Salmon Uramaki Sushi Rolls
Course: MainCuisine: JapaneseDifficulty: Medium32
servings30
minutes00
minutes30
minutesIngredients
1 cup cooked sushi rice
2 tbsp vinegar
1 tbsp white sugar
1 tsp salt
1 fillet sashimi-grade salmon
1 cucumber
4 sheets yakinori
black sesame seeds
Directions
- Prepare the Sushi Rice and set it aside to cool.
- Prepare the Sushi Vinegar
- Put all the ingredients in a bowl and microwave at 40% for 1½-2 mins. Warm enough to dissolve the sugar.
- Prepare the ingredients
- Rinse the salmon and pat dry with kitchen paper towels.
- Using a sharp knife, slice the salmon at a 45-degree angle into thin ⅛-inch slices. Alternatively, you could just buy pre-sliced salmon from the fresh fish shop.
- Cut the salmon into thin strips.
- Cut the cucumbers into thin strips as well.
- Assembly
- Prep your working space: Wrap the sushi bamboo mat in cling wrap. Place the rice, sushi vinegar, cucumber, and salmon nearby. Place the nori sheet on the sushi mat (rough side facing up so that the smooth side is facing outside in the finished roll).
- Wet your hands with the sushi vinegar, this helps keep the rice from sticking to your hands.
- Place a log of rice lengthwise at the centre of the sheet and with your fingertips gently spread it evenly over the sheet; careful not to mash/squash the rice. Continue to wet your hands with the sushi vinegar to prevent sticking.
- Leave about 1cm uncovered space on the sheet at the top to allow room to seal after rolling.
- Place slightly dampened cling wrap on top of the rice and then flip it (using your other hand to support).
- With the nori side now facing upward, start doing the filling. Place the salmon and cucumber nearer to the edge closer to you. Be careful not to overfill or you’ll have trouble rolling the sushi.
- Roll the sushi: Lift the bamboo mat at the end closer to you and fold it over the salmon and cucumber. Tuck the ingredients in as you roll the sushi. Make sure you continue to lightly press the bamboo mat as you roll so that the rice and fillings tighten. If the roll is loose, the filling will fall out when you slice it. Careful not to press it so hard that you mash the rice. Keep pulling the plastic out as you continue to fold the roll over.
- Top with sesame seeds (optional).
- Slice the roll
- Use a sharp knife to cut off the ends. Then cut the roll in half, and quarters and then eighths. One roll should give you 8 pieces.
- Serve with soy sauce and wasabi. Sushi is best when eaten freshly made.
