Best Salmon Nori Slice Or Bar Recipes

Salmon Nori Maki image

Provided by Food Network

Time 35m

Yield 4 servings

Number Of Ingredients 7

1 small salmon (about 3 pounds filleted)
2 tablespoons chopped garlic
Salt and pepper to taste
1 yellow squash, fine julienne
1/2 cup sliced scallion
1 package of nori (seaweed sheets)
2 tablespoons soy sauce

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.

Salmon Nori Slice (Or Bar) image

Provided by JustJanS

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups sushi rice
3 tablespoons rice wine vinegar
2 tablespoons sugar
1 teaspoon salt
210 g pink salmon, drained
2 teaspoons mayonnaise
2 sheets nori, toasted
1/2 teaspoon wasabi paste
1 avocado, thinly sliced

Steps:

Cook sushi rice following packet directions. Combine vinegar, sugar and salt-heat it for around 30 seconds in a microwave to help melt the sugar; stir through rice as soon as it is cooked. Spread onto a shallow tray to cool quickly, cutting and turning the rice to aid cooling and distribute the vinegar mix .
In a small bowl combine the salmon and mayonnaise.
Line a 20cm square cake pan with plastic wrap. Place a seaweed sheet on the base. Spread half the rice evenly over the seaweed sheet and lightly spread with wasabi paste. Cover with avocado slices then salmon mixture. Spread remaining rice evenly over salmon and top with a seaweed sheet. Cover with a piece of plastic wrap and press down firmly. Chill.
To serve, remove plastic and cut into bite size pieces. Serve with soy sauce or pickled ginger.