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Salmon rolls

Salmon Sushi Rolls

With this recipe, you can recreate the feel of a sushi bar right at home. By now everyone knows what sushi rolls are — they've become a beloved part of the Japanese-food craze. There are countless varieties, but one of my favorites is the classic salmon roll, and that's the recipe I'm sharing with you today.

ELENKA

Recipe author

Composition / ingredients

Servings:

Rice (3 cups of rice)

Lemons

Salmon

300

Nori (1 pack - 10 sheets, 2 g each)

Soy sauce

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 10 g

Fats 3 % 2 g

Carbohydrates 80 % 49 g

249 kcal

GI: 0 / 100 / 0

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Making rolls at home is really simple. Thaw the raw salmon, cut it into small pieces, season with salt, squeeze lemon juice over it, and let it sit for 3 hours. Now for the rice: put it in a colander and rinse thoroughly under water, then let it drain in the colander for about 40–50 minutes so it dries out a little. After that, transfer the rice to a pot, cover with water, put the lid on, and bring to a boil over medium heat. Turn the heat down to low and cook for about 15 minutes. Take it off the heat and let it rest, covered, for another 15 minutes. Uncover and fluff the rice gently, lifting from the bottom up, so it turns out light. Lay a clean towel under the lid to absorb the extra moisture. Once everything is ready, you can start rolling. Place a sheet of nori on the mat and spread a thin layer of rice over half the sheet. Lay the salmon on top of the rice — you can add cucumber for extra flavor. Now the trickiest part: lift the top edge of the mat along with the nori and roll it up tightly into a firm log. Repeat with the rest. All that's left is to slice the rolls into pieces. Serve with soy sauce. Enjoy!