Best Salmon Nori Maki Recipes

SPICY SALMON MAKI

Steps:

• Rinse rice in a strainer under cold running water until water runs clear. Combine rice and water in a saucepan. Bring to a boil over medium-high heat, reduce heat to low, cover, and cook for 20 minutes. Remove from heat.
• Meanwhile, combine rice wine vinegar, sugar, and salt in a small saucepan. Cook over medium heat until sugar dissolves. Remove and allow to cool. Stir vinegar mixture into the cooked rice - rice will dry as it cools. Allow rice to cool completely, about 30 minutes.
• Place a sheet of nori onto a sushi mat. Place about 1/2 cup rice on top and, using a rice paddle, spread rice onto the nori sheet.
• Flip nori over so rice is facing down. Arrange 3 to 4 avocado slices, about 2 ounces salmon, 1 strip green onion, and 2 teaspoons Sriracha mayonnaise down the middle of the nori sheet.
• Carefully, but tightly, roll nori up by closing in on the ingredients to form a roll. Drizzle each roll with hoisin sauce and more Sriracha mayonnaise and sprinkle with both types of sesame seeds.
• Slice each sushi roll into 8 pieces. Serve with a dollop of wasabi and pickled ginger on the side.

SALMON NORI MAKI

Steps:

• Slice the salmon lengthwise into 4 to 5-inch long sheets about 1/4-inch thick. Place two slices on plastic wrap, salt and pepper fish, lay a sheet or nori on top. Place strips of squash on top of nori sprinkle with scallions, place another piece of plastic wrap on top and roll. Set in refrigerator to set (may be made in advance, up to this point.)
• Remove plastic wrap and heat a saute pan with 2 tablespoons peanut oil. Saute roll in pan rotating every minute. Depending on desired temperature- approximately 4 minutes of cooking time. Deglaze with soy sauce.

SMOKED SALMON AND JICAMA MAKI SUSHI ROLLS

Steps:

• Wash rice at least 3 times or until water is clear. Fill rice cooker or casserole with water to about 1-inch over rice. I highly recommend a rice cooker B more than 2 billion people use them in Asia for a reason. Slowly heat vinegar, mirin and sugar until very hot but not boiling. Fold in >su= (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste. Rice should be shiny, not mushy. Carefully put rice in a clean bowl, cover with a damp cloth and let rest for 30 minutes. Lay down nori on sushi mat and lightly pat on rice on bottom 2/3rds of nori. Place smoked salmon, jicama, daikon, gari and a touch of wasabi oil. Roll, moisten end and let rest.