Salmon California Rolls
Try this and other recipes from Spoonsparrow!
Ingredients
- 50 g sesame seeds (black and white)
- 1 ripe Avocado
- 2 tbsp lemon juice
- 200 g very fresh salmon fillet
- 4 nori sheets
- 1 tsp sugar
Instructions
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1.
Wash the rice thoroughly under running water in a sieve until the water runs clear.
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2.
Bring rice, water, and seaweed to a boil over high heat, then cover and simmer on low for about 10 minutes. Do not lift the lid during this time. Remove from heat and let the rice stand uncovered for 3–5 minutes.
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3.
Heat rice vinegar and stir in salt and sugar. Transfer the rice to a bowl, remove the seaweed. Stir the seasoning into the rice while fanning it with a fan so it cools quickly and gains shine.
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4.
Toast sesame seeds lightly in a dry pan. Peel, halve, pit, and slice avocado into strips; drizzle with lemon juice. Rinse salmon, pat dry, and cut into 1 cm thick strips.
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5.
Place one nori sheet on a bamboo mat, spread rice leaving about 1 cm at the top and bottom edges. Cover rice with cling film, flip so rice faces the mat. Arrange avocado strips on the lower third of the nori, then lay salmon over them. Roll tightly using the mat, removing cling film. Press ends to seal. Sprinkle toasted sesame over the roll. Slice into about six pieces with a sharp knife. Repeat with remaining ingredients to make three more rolls.
