Smoked Salmon Sushi Hand Rolls With Avocado…

Name: Smoked Salmon Sushi Hand Rolls With Avocado And Cucumber
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 7 servings
Cuisine: Japanese
Ingredients: 3 cup uncooked sushi rice; 3 1/4 cup water; kosher salt; 2 tbsp seasoned rice vinegar; 1 tsp toasted sesame seeds; 8 oz sliced shiitake mushrooms; 1 tbsp vegetable oil; 1 tsp toasted sesame oil; 1 tsp soy sauce; 1 red bell pepper thinly sliced into 4-inch strips; 1 cucumber thinly sliced into 4-inch strips; 2 ripe avocados thinly sliced into 4-inch strips; 1 lb wild smoked salmon broken into chunks; 1 pack nori sheets; wasabi

Smoked Salmon Sushi Hand Rolls With Avocado And Cucumber

Cuisine:Japanese

Course:Dinner

30m prep 30m cook 1h 0m ready

These cone-shaped sushi hand rolls are filled with smoked salmon, avocado, cucumber, and sautéed shiitake mushrooms. They are easy to assemble and fun to make with family or guests.

Collect

Gather these ingredients - no prep needed yet.

3 cup uncooked sushi rice
3 1/4 cup water
kosher salt
2 tbsp seasoned rice vinegar
1 tsp toasted sesame seeds
8 oz sliced shiitake mushrooms
1 tbsp vegetable oil
1 tsp toasted sesame oil
1 tsp soy sauce
1 pack nori sheets
wasabi

Prepare

1 red bell pepper, thinly sliced into 4-inch strips
1 cucumber, thinly sliced into 4-inch strips
2 ripe avocados, thinly sliced into 4-inch strips
1 lb wild smoked salmon, broken into chunks

Let's Cook

Step 1.

Rinse the sushi rice under cold water until the water runs almost clear. Transfer the rice to a medium pot, add 3¼ cups water and a pinch of kosher salt. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 20 minutes until the rice is tender and water is absorbed.
Step 2.

While the rice is still warm, transfer it to a large bowl. Sprinkle with 2 tablespoons seasoned rice vinegar and mix using a wooden paddle or spatula with a slicing motion to avoid mashing the rice. Sprinkle with 1 teaspoon toasted sesame seeds, then cover the bowl with plastic wrap or a damp kitchen towel. Refrigerate until cool, about 15–20 minutes.
Step 3.

While the rice cools, heat 1 tablespoon vegetable oil in a medium frying pan over medium heat. Add 8 ounces sliced shiitake mushrooms and sauté until tender, about 5 minutes. Add 1 teaspoon toasted sesame oil and cook for 2 more minutes. Stir in 1 teaspoon soy sauce, then transfer the mushrooms to a small serving bowl.
Step 4.

Prepare the vegetables: thinly slice 1 red bell pepper, 1 cucumber, and 2 ripe avocados into 4-inch-long strips. Place each vegetable in separate small bowls. Break 1 pound wild smoked salmon into chunks (or use thinly sliced salmon lox) and place on a small plate. Cut each nori sheet in half crosswise to make rectangles; stack them on a plate.
Step 5.

Just before serving, assemble the hand rolls one at a time. Place a nori rectangle on a flat surface with the rough side facing up. Using wet fingers or the back of a spoon, spread a thin layer of the cooled sushi rice on the left half of the nori, leaving a ½-inch border at the left edge and about 2–3 inches of bare nori on the right half.
Step 6.

Arrange a few strips of bell pepper, cucumber, and avocado diagonally on top of the rice, with the ends pointing toward the upper left corner of the nori. Top the vegetables with a few pieces of salmon and some sautéed mushrooms.
Step 7.

To form the cone, lift the bottom left corner of the nori and fold it up and over the filling, then wrap the right side around to form a cone shape about the size of a sugar cone. Dab a little water on the nori seam to seal it. Repeat with remaining ingredients. Serve immediately with soy sauce and wasabi.