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Below are the ingridients that are required to produce a appetizing Smoked Salmon Sushi Maki:
- Prepare 2 cups of steamed sushi (Japanese) rice, or, steames Thai Rice.
- Use of Smoked salmon.
- Take of Momoya Gohan desuyo, this is seaweed paste (optional).
- Provide stick of Cucumber cut it long like.
- Take 1 teaspoon of Salt, sugar, & vinegar each.
- Use sheets of Nori – Seaweed sushi wrapper/ seaweed.
Ready with the ingridients? Below are the procedures on cooking Smoked Salmon Sushi Maki:
- While rice just done and still hot from rice cooker/steamer, mix sugar salt & vinegar in a bowl, add the rice and mix them..
- Prepare the sushi bamboo roller and place one nori sheet on it..
- Put the rice on nori and press them flat with spoon, spread the rice until 3/4 sheet covered.
- Spread one teaspoon of momoya (optional). Arrange the Salmon and cucumber on the edge..
- Roll carefully and tightly..
- When the roll is firm, slice it with sharp clean knife..
- Sushi is ready!.
Arrange cucumber, avocado and smoked salmon to the rice. Smoked, raw, grilled, or baked, Salmon can be used in numerous ways in sushi recipes. They are bursting with delightful flavors and add an aesthetic appeal to the dishes. I feel that the texture, color, and flavor of sushi-grade raw salmon are the best as it looks like a precious gem over a bed of rice in nigiri sushi. With that said, smoked salmon would probably not be a traditional sushi chef choice.
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