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Name: Smoked Salmon Sushi Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: Salt and freshly milled; 1 Fresh lime; 1 tb Rice wine vinegar; Few sprigs mizuno or; 4 ts Salmon keta or caviar to; 4 100 g slices smoked salmon; 100 g Salmon; (4oz); 1 ts Wasabi mustard; 5 tb Glutinous rice or risotto; 1 tb Shoyu sauce; 1 Sheet toasted nori seaweed

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INGREDIENTS

Salt and freshly milled
1 Fresh lime
1 tb Rice wine vinegar
Few sprigs mizuno or
4 ts Salmon keta or caviar to
4 100 g slices smoked salmon
100 g Salmon; (4oz)
1 ts Wasabi mustard
5 tb Glutinous rice or risotto
1 tb Shoyu sauce
1 Sheet toasted nori seaweed

Servings

INSTRUCTIONS

Spread out a length of clingfilm to 30 x 30 cm. Arrange the slices of smoked salmon on to the clingfilm in a single layer so that they form a neat rectangle, approximately 15 x 25 cm. Spread the washabi mustard over the salmon, and then refrigerate while you prepare the rice. Put he rice in a saucepan and cover with salted water (approx 250ml). Add the rice vinegar. Bring to a boil and continue to boil over a medium heat until the rice has absorbed all the liquid. Then take the pan off the heat and leave to cool. If the rice absorbs all the water but remains uncooked, add a little more water - approx 50ml - but ensure you do not saturate the rice, or it will not stick together. Allow the rice to rest in the saucepan for 10 minutes minimum. Cover the smoked salmon with the sheet of nori seaweed. Brush with shoyu sauce to soften the seaweed. Once the rice is cooled, spoon a layer over half the seaweed, along one of the long edges. Then roll the layers up together starting at the long edge with the rice spread along it. Make sure you roll tightly. Keep the roll in the clingfilm to help maintain its shape, then chill in the refrigerator for a minimum of 1 hour. Once chilled, slice the roll into 8 mini rolls, each one roughly 3cm long. Place two rolls on each plate, turning the rolls so that they stand with the filling facing upwards. Top each one with 1/2 tsp salmon keta or caviar and a trimmed sprig of mizunp or chervil to serve. You can place small dishes with shoyu sauce, wasabi mustard and pickled mooli on the plate for dipping. This recipe makes approximately 6 little sushi rolls, so if you need more simply multiply the ingredients. Per serving: 586 Calories (kcal); 21g Total Fat; (33% calories from fat); 93g Protein; 1g Carbohydrate; 144mg Cholesterol; 3203mg Sodium Food Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Smoked Salmon Sushi Rolls

Salt and freshly milled
1 Fresh lime
1 tb Rice wine vinegar
 Few sprigs mizuno or
4 ts Salmon keta or caviar to
4 100 g slices smoked salmon
100 g Salmon; (4oz)
1 ts Wasabi mustard
5 tb Glutinous rice or risotto
1 tb Shoyu sauce
1 Sheet toasted nori seaweed

Spread out a length of clingfilm to 30 x 30 cm. Arrange the slices of  smoked salmon on to the clingfilm in a single layer so that they form a  neat rectangle, approximately 15 x 25 cm. Spread the washabi mustard over  the salmon, and then refrigerate while you prepare the rice.    Put he rice in a saucepan and cover with salted water (approx 250ml). Add  the rice vinegar. Bring to a boil and continue to boil over a medium heat  until the rice has absorbed all the liquid. Then take the pan off the heat  and leave to cool. If the rice absorbs all the water but remains uncooked,  add a little more water - approx 50ml - but ensure you do not saturate the  rice, or it will not stick together. Allow the rice to rest in the saucepan  for 10 minutes minimum.    Cover the smoked salmon with the sheet of nori seaweed. Brush with shoyu  sauce to soften the seaweed. Once the rice is cooled, spoon a layer over  half the seaweed, along one of the long edges. Then roll the layers up  together starting at the long edge with the rice spread along it. Make sure  you roll tightly. Keep the roll in the clingfilm to help maintain its  shape, then chill in the refrigerator for a minimum of 1 hour.    Once chilled, slice the roll into 8 mini rolls, each one roughly 3cm long.  Place two rolls on each plate, turning the rolls so that they stand with  the filling facing upwards. Top each one with 1/2 tsp salmon keta or caviar  and a trimmed sprig of mizunp or chervil to serve. You can place small  dishes with shoyu sauce, wasabi mustard and pickled mooli on the plate for  dipping.    This recipe makes approximately 6 little sushi rolls, so if you need more  simply multiply the ingredients.        Per serving: 586 Calories (kcal); 21g Total Fat; (33% calories from fat);  93g Protein; 1g Carbohydrate; 144mg Cholesterol; 3203mg Sodium Food  Exchanges: 0 Grain(Starch); 13 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0  Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (211g)
Recipe Makes: 1 servings

Calories: 33
Calories from Fat: 1 (3%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 792.9mg		27 %
Potassium 110.3mg		3 %
Total Carbohydrate 8.2g		2 %
	Dietary Fiber 2g	8 %
	Sugars, other 6.2g
Protein 1.4g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 33

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