Salmon rolls

title="Salmon rolls"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Salmon-rolls.jpg" srcset="https://img.taste.com.au/w9dW0UKZ/w720-h480-cfill-q80/taste/2016/11/salmon-rolls-78117-1.jpeg 720w, https://img.taste.com.au/YQSj9ABR/w643-h428-cfill-q90/taste/2016/11/salmon-rolls-78117-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Salmon rolls"
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• 0:20 Prep


• Advanced

Fresh, flavoursome and healthy, this Japanese classic is simple to make at home.

Featured in
Fish recipes, Salmon recipes

Ingredients

• 3 nori sheets, halved lengthways


• 3 cups prepared sushi rice (see related recipe)


• 100g sushi-grade salmon, cut into 1cm-thick batons (see note)


• 2 tablespoons salmon roe


• Japanese soy sauce, to serve


• Wasabi, to serve


• Pickled ginger, to serve

Method

• 
  
  
  Step 1
  
  
  
  
  Place a sushi mat on a clean surface with slats running horizontally to you. Place a nori sheet, shiny-side down, on mat. Use wet hands to spread one-sixth of the rice over nori sheet, leaving a 2cm-wide border along the edge furthest away from you.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Place a piece of salmon along the centre of the rice. Hold filling in place while rolling the mat to enclose rice and filling. Repeat with remaining nori, rice and salmon.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Use a sharp knife to slice the sushi widthways into 3cm-long pieces. Arrange the sushi, cut-side up on a platter. Spoon a little salmon roe on the top of each sushi. Serve with soy sauce, wasabi and ginger.
  
  
  

Notes

Sushi-grade salmon is specially handled and prepared to ensure its quality and freshness. It is available from fishmongers.

• Author: Sarah Hobbs


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au