Salmon Sushi Roll (Can Salmon)
Recipe: #25385
December 30, 2016
Categories: Salmon, Rice, White Rice, Appetizers, Japanese, Baby Shower, Birthday, Brunch, Christmas, Fathers Day, Game/Sports Day, Halloween, July 4th, Mothers Day, New Years Picnic, Potluck, Romantic Dinner, Thanksgiving, Valentine's Day, Gluten-Free, more
"I was looking to make salmon sushi rolls to bring to a New Year's Eve pot-luck but I did not want to use the raw stuff because there are a few pregnant ladies attending and they cannot eat raw fish. So I put this together and it turned out so tasty!!! The sushi rice recipe used for this sushi roll is half of #recipe24175 which we really enjoy."
Ingredients
Nutritional
- Serving Size: 1 (91.1 g)
- Calories 130.3
- Total Fat - 4.1 g
- Saturated Fat - 0.7 g
- Cholesterol - 10.3 mg
- Sodium - 189.4 mg
- Total Carbohydrate - 18 g
- Dietary Fiber - 1.3 g
- Sugars - 2.4 g
- Protein - 5.2 g
- Calcium - 18.6 mg
- Iron - 0.4 mg
- Vitamin C - 1.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place the rice, water, rice vinegar, sugar, vegetable oil and salt in a rice cooker and give it a good stir to combine all the ingredients; turn the rice cooker on and let cook until rice is cooked.
Step 2
Allow the rice to cool.
Step 3
While the rice is cooling, mix together the can salmon, mayonnaise and Sriracha sauce; set aside.
Step 4
Top each nori sheet with 1/5 of the rice mixture; sprinkle with sesame seeds if using.
Step 5
Turn the nori sheet over with rice down and nori sheet facing up on a sushi rolling mat that is covered with plastic wrap.
Step 6
Place 1/5 of the salmon mixture along the long edge of nori sheet, about 1/4 inch from edge; top with 2 slices of avocado and 2 slices cucumber.
Step 7
Roll your sushi into a log, slice and enjoy!
Tips
- Rice Cooker
- Sushi Rolling Mat