SALMON, ARUGULA AND AVOCADO MAKI
Provided by Matt Lee And Ted Lee
Categories dinner, lunch, appetizer, main course
Time 2h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Lay a sheet of nori glossy side down on a bamboo sushi mat. Pour the rice vinegar into a bowl; wet hands in it to keep rice from sticking, and apply rice to the nori in a 1/4-inch layer, leaving bands free of rice about 1/2 inch wide at the top and bottom of the sheet. The black nori should be barely visible beneath the rice.
- Lay an even line of salmon strips end to end on the rice, 1/2 inch up from the bottom edge of the rice, and press slightly into the rice. Trim off any salmon that extends over the edge of the nori.
- Lay a strip of avocado slices along the salmon, and press so it clings snugly to the salmon. Lay strips of arugula alongside the salmon and avocado. Sprinkle with a couple of pinches of salt.
- Begin to curl the bottom edge of the roll toward the top, pressing down on the mat as you go. Roll as you advance, keeping the bamboo mat from curling into the roll by pulling it away with one hand. As the roll nears the end, dab some vinegar on the exposed nori edge, so that when the roll is completed, the top edge sticks and seals. Using a clean, sharp knife, slice the roll in half. Then hold the two halves side by side, and trim ends. Make 3 even cuts, cleaning knife after each, to get 8 pieces of sushi. Repeat 5 times with the other nori sheets.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 10 grams, Carbohydrate 49 grams, Fat 16 grams, Fiber 3 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 899 milligrams, Sugar 1 gram
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