Tuesday, March 29, 2011
Spicy Salmon Sushi Rolls - serves 4 unless your kids eat all of them before you get one bite
One thing I'm not is a sushi chef. As you can see from this picture, it's quite a sloppy job, but I give myself an "A" for effort. I do not want to be a sushi chef. In fact, after many discussions with a past neighbor who was one, it takes years to accomplish. One of the things they have to learn is making the rice, the essential part of sushi. Not only in taste, but, get this, all grains are to head in the same direction. Hello? I can't even put on my underwear in the right direction most mornings let alone rice grains. No wonder it takes years. And, it's no wonder the sushi chefs wear those bandanna's all the time either. They are sweating from the pain-staking process in getting those suckers to go in the same direction. That's a lot of time and too much sweat for me. Plain 'ole sushi rice in any direction is just fine. It certainly doesn't affect the taste nor does anyone ever notice. Unless you happen to serve a master sushi chef. Good thing they don't check underwear.
1 package of Nori (toasted seaweed paper)
2 cups sushi rice, cooked according to package directions
2 8oz smoked salmon fillets, skinned, and cut into a 1/2 inch dice (see note)
6 tbs of low fat mayo OR (what I use) the same of Vegannaise (in refrigerated section of grocery)
2 tbs Sriachi sauce (less or more if needed)
1 pkg of Daikon radish leaves
Sushi mat/Seran wrap
Cool sushi rice and spread on baking sheet. Keep small bowl of water to the side to dip your fingers in to prevent sticking and to seal the Nori.
In a medium bowl, mix the salmon with the Vegannaise and Sriachi. Set aside.
Lay out sushi mat and top with Seran. Lay one piece of Nori on top. Dip fingers in water and spread enough rice on Norito make about a 1 1/2' stip vertically along the Nori. Place radish leaves along rice. Top with salmon, again going along vertically down the Nori. Starting with the end closest to you, begin to wrap the Nori around the mixture, using the mat to help and tighten the roll. Pull away the Seran and continue rolling, wiping water on the vertical, other end to seal. Place roll on cutting service and with a SHARP, wet knife, cut 6-7 pieces from each roll. Repeat process until all ingredients are used.
* For you Dallasites: Go to KAZY's located on Marksville and 635 for all these items. They're great!