YOUR SOLIN GENERATED RECIPE
Classic Salmon and Cucumber Sushi Rolls
Chilled sushi-grade salmon and crisp cucumber are hand-rolled in toasted nori and seasoned rice for a clean, vibrant meal with a satisfying snap.
INGREDIENTS
6.5 oz Sushi-grade salmon
0.5 cup Sushi rice
2 sheet Nori
0.5 cup Cucumber
1 tbsp Rice vinegar
1 tbsp Tamari
1 tsp Wasabi paste
1 tsp Pickled ginger
0.25 tsp Sea salt
PREPARATION
Mix the cooked sushi rice with rice vinegar and sea salt while still warm to ensure the grains are perfectly seasoned.
Slice the chilled sushi-grade salmon into long, uniform strips approximately half an inch thick.
Peel the cucumber and cut it into thin, crunchy matchsticks, discarding the watery center seeds.
Place one nori sheet on a bamboo mat and spread half of the rice in a thin layer, leaving the top edge bare.
Layer half of the salmon and cucumber strips across the center of the rice.
Roll the mat away from you firmly to create a tight cylinder, then repeat for the second roll.
Slice each roll into eight even pieces using a sharp, wet knife and serve with tamari, wasabi, and ginger.