“American” salmon

"American" salmon

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    American Salmon

    Ingredients:

    American salmon roll
    Taken by AraiGordai

    Making the roll

    Sorry guys, but this recipe is for inside out sushi roll only. So if you have yet to purchase the skills needed to make an inside out roll, please roll out to the manual.

    American salmon is one of the most astonishing dishes you can find in sushi bars, although not so much difficult to make. This dish is so unique due to the fact that the roll is surrounded by the fish instead of being filled with it making it some kind of a fusion between maki sushi and nigiri sushi. In this recipe I allowed myself to pick my favorite ingredients, but the filling may vary according to your own good taste. you can even add zucchini or slices of pumpkin if you are in to that kind of stuff…

    Roll the nori as you normally would have done, with the avocado and cucumber inside. Don’t mind the fact the it’s not rich filled on the inside – because when your finished, the outside of the roll is going to make the most impression.

    Topping time – Just before you cut the endings of the roll, slice your salmon filet into half an inch thik, 2.5 inch long layers, and lay them tight next to each other on top of your roll until the entire top of your roll is covered with salmon. Use your rolling matt to tight the salmon firmly to the top of your roll, and cut.

    Best served with Soy and/or Tariaki souce.

    Enjoy!

    Ingredients

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    Instructions

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    One Response to “American” salmon

    1. Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
      Don’t use any other vinegar but rice vinegar. It won’t taste as good.
      The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
      If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
      Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
      Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
      The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
      Don’t forget to get creative. This is your sushi. Own it!
      The vinegar mixture is only added after the rice has cooked.
      Prepare the rice as close as possible to making your sushi. It is not meant to be kept in the fridge.
      Don’t use any other vinegar but rice vinegar. It won’t taste as good.
      The working temperature for the rice is room temperature, while some prefer ‘body temperature’.
      If you are making sushi rice for the first time, use only half the vinegar mixture. Mix. Taste. And decide if you want to add the rest.
      Soak the rice in water for at least 20 minutes before cooking. That helps soften the rice grain kernel.
      Use our calculator to decide exactly how much rice to make. It’s a shame make more than you really needed.
      The average dinner would enjoy having 2 rolls in one sitting. Sometimes more. Absolutely no judgment.
      Don’t forget to get creative. This is your sushi. Own it!
      The vinegar mixture is only added after the rice has cooked.
    2. Tom July 29, 2017 at 1:16 pm

      I love this site. I’ve learnt a number of things here, what one could pay to learn out there. You guys are doing a great job here. Thanks.

      Reply

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