December 30, 2016
Fish, Salmon, Rice,
White Rice, Appetizers, Japanese, Cooking For A Crowd, Make-Ahead, Baby Shower, Birthday, Brunch, Christmas, Entertaining, Fall/Autumn, Father's Day, Game/Sports Day, Halloween, July 4th, Ladies Luncheon, Mother's Day, New Years, Picnic, Potluck, Regional Holiday, Romantic Dinner, Summer, Thanksgiving, Valentine's Day, Winter, Special Cooking, Gluten-Free, Spring more
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"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."
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.
Allow the rice to cool.
While the rice is cooling, mix together the can salmon, mayonnaise and Sriracha sauce; set aside.
Top each nori sheet with 1/5 of the rice mixture; sprinkle with sesame seeds if using.
Turn the nori sheet over with rice down and nori sheet facing up on a sushi rolling mat that is covered with plastic wrap.
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.
Roll your sushi into a log, slice and enjoy!
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