Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, 🐟🥒salmon & cucumber sushi rolls🐟🥒. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒 is one of the most favored of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. 🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒 is something which I’ve loved my entire life. They are nice and they look fantastic.
Salmon / ˈ s æ m ə n / is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus).
To begin with this particular recipe, we must prepare a few ingredients. You can have 🐟🥒salmon & cucumber sushi rolls🐟🥒 using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make 🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒:
- Prepare 2 nori sheets
- Prepare 100 g skinless salmon fillet,(use fresh) thinly sliced lengthways
- Prepare 1/4 cucumber, deseeded, thinly sliced lengthways
- Make ready squeeze wasabi, plus extra to serve
- Prepare pickled sushi ginger, to serve
- Take light soy sauce, to serve
- Make ready salmon roe, to serve (optional)
- Get For the rice
- Make ready 100 g sushi rice
- Take 1 tbsp sugar
- Prepare 25 ml rice vinegar
The flavors of lemon and dill really complement the fish. Salmon makes the perfect meal: easy to prepare and healthy. Try these delicious recipes any night of the week for a no-stress dinner. Combine remaining ingredients; pour over salmon.
Steps to make 🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒:
- First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
- Put the rice in a saucepan with 200ml water. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
- Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
- Put 1 nori sheet on a bamboo mat or use tea towel and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
- Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.
- Tips: - - 1-Wet your hands before lay out the rice in a nori sheet because rice doesn't stick your hands. - - 2-Wet the knife before cutting the sushi roll.
- Suggestions: - - California sushi rolls - Vegetable sushi rolls - Teriyaki chicken sushi rolls - Tuna sushi rolls - Prawns sushi rolls - Egg sushi rolls
Season salmon with salt and pepper. Place salmon, skin side down, on a non-stick baking sheet or in a non-stick pan with an oven-proof handle. Salmon – that tender, reddish, firm fish– is one of the most popular fish choices in America thanks in part to its rich, buttery flavor. And that's a good thing for your health. Salmon is rich in high-quality protein.
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