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Easy homemade Smoked Salmon Sushi filled with avocado and scallions! Why bother going out for sushi when you can make your own the way you want it at home?
I never once had sushi as a kid, tried it one time in my early twenties and hated it, but then in my early thirties I tried it again and came to love it. Well, most of it. I prefer inside-out rolls no matter what the filling, and I don’t like raw tuna usually. Over the years, I would occasionally think about making my own, but never actually did it. I bought a sushi cookbook, did nothing. Bought a rolling mat, did nothing. In case you didn’t know, I am the Queen of pushing things to the side to do “later”. Then a few weeks ago I was asked if I would like to try out SushiQuik, a new product for sushi making beginners. It comes with a rolling mat, a training frame for measuring rice to the right amount,
a paddle for spreading the rice, and a roll cutter frame that goes over the rolled sushi as a guide to cutting equal size pieces.
The instructions are fairly easy for a beginner, and I like the rice training guide a lot. It did take me some practice to learn how to roll the sushi so that it was perfectly round.
I can’t compare SushiQuik’s rolling mat to bamboo ones since I never tried them, but once I got the hang of lifting and rolling, it was pretty easy. I also liked the cutting guide, since I’m not great at cutting things evenly. All of the parts are dishwasher safe, another plus. The complete SushiQuik starter kit is available for $35.00 or two kits for $55.00. It’s a bit more expensive than a bamboo mat and paddle, but will last longer.
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Whether you decide to buy the sushi making kit or not, this is an easy recipe for first-time sushi makers, or those that are afraid of raw fish!
- 3 cups prepared sushi rice recipe below, including ingredients
- 3 sheets nori
- 4 ounces cold smoked wild sockeye salmon ,cut into 3-4 inch strips
- 1/2 avocado ,cut into strips
- 1 scallion green part only, thinly sliced
For the sushi rice: Place 1 cup sushi rice in a fine mesh strainer and rinse well (until the water runs clear. Drain well, then place the rice in a medium pot with a tight fitting lid. Add 1 1/4 cup cold water, bring to a boil, reduce heat to low, cover and cook for 20 minutes. Remove from the heat, let stand, covered, for 10 minutes. Mix together 1/4 cup seasoned rice vinegar and 1 teaspoon sugar until the sugar is dissolved, stir mixture into the rice. Cover the rice with a damp paper towel until ready to use.
Place the nori on the SushiQuik or other rolling mat with the shiny side down, cover evenly with a thin layer of prepared sushi rice, leaving a 1/2 inch piece gap at the top of the nori without rice. . If you prefer the rice on the outside of the sushi roll, carefully flip the rice covered nori sheet over. Place a line of smoked salmon strips a quarter of the way away from you, then top with a line of sliced avocado and sprinkle with sliced scallion. Wet the uncovered end of the nori with a water from your fingertip. Lift the sushi mat at the end closest to you and begin to roll, pressing down slightly and pulling out on the mat when it reaches the rice. Continue to roll, pressing down slightly, until you have a round, sealed roll. Remove to a cutting board, and slice with a sharp, damp knife, rinsing the knife every few slices.
Serve cold with soy sauce, prepared wasabi, and thin slices of ginger. Use within 24 hours of preparation. Keep refrigerated until ready to serve.