Fun Salmon Hand Roll (Giada De Laurentiis) |
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Prep Time: 22 Minutes Cook Time: 25 Minutes |
Ready In: 47 Minutes Servings: 6 |
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Ingredients:
1 (5 ounce) center cut salmon fillet, skin removed, finely chopped |
4 teaspoons sesame oil |
4 teaspoons soy sauce |
1/2 cup finely chopped fresh mint leaves |
4 toasted nori sheets, cut in 1/2 lengthwise |
2 cups cooked sushi rice, recipe follows |
8 thin asparagus spears, trimmed to 5-inches long, lightly steamed |
2 cups short-grain sushi rice (recommended: kokuho rose) |
2 1/2 cups water |
1/4 cup seasoned rice vinegar |
Directions:
1. *Can be found at specialty Asian markets
2. Serving suggestion: wasabi, sweet picked ginger, soy sauce
3. In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.
4. Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.
5. Yield: 8 hand rolls
6. Sushi Rice:
7. *Can be found at specialty Asian markets
8. Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.
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