SALMON MAKI RECIPES

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SALMON MAKI RECIPE | EAT SMARTER USA



Salmon Maki recipe | Eat Smarter USA image

The Salmon Maki recipe out of our category Soy! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours

Yield 16

Number Of Ingredients 19

1 kilogram cooked Sushi rice
salt
sugar
1 handful
1 teaspoon vegetable oil
4 scallions
0.5 Cucumber
200 grams Salmon
8 Nori seaweed
50 grams Trout roe (or salmon caviar)
Rice vinegar (for shaping)
Wasabi paste (for brushing)
soy sauce
400 grams Sushi rice
600 milliliters water
1 piece Kombu seaweed (seaweed, approx 8x8 cm)
4 tablespoons Rice vinegar
0.5 teaspoon salt
1 teaspoon sugar

Steps:

  • For the maki: Rinse mushrooms and season with salt and sugar. Heat oil in a pan and cook mushrooms. Remove from heat and let cool. Rinse scallions, cut in half and quarter, depending on size. Rinse cucumber and cut in half lengthwise and remove seeds. Julienne cucumber and salmon and cut into 5 cm long strips. Blanch scallions for 15 minutes and shock in cold water. Cut nori sheets in half. Combine 1 cup water and 1 cup vinegar and soak nori, shiny side down. Remove and add a damp tablespoon of rice. Top with a little wasabi paste, 1 strip salmon, cucumber, mushrooms and scallions. Roll up and top with roe.
  • For the rice: Rinse rice with cold water until water runs clear.
  • Boil rice, water and seaweed in a saucepan over high heat, then covered and cook for about 10 minutes over very low heat. Remove from heat and let rice sit for 3 to 5 minutes.
  • Stir in rice vinegar and season with salt and sugar.
  • Pour rice in a bowl and remove seaweed. Stir with chopsticks and air out until shiny. Use when preparing maki. Slice maki and serve with soy sauce.

Nutrition Facts : Calories 304.33 kcal, FatContent 3.5 g, SaturatedFatContent 0.61 g, ProteinContent 13.36 g, CarbohydrateContent 53.89 g, SugarContent 0.52 g, CholesterolContent 41.13 mg

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