Smoked Salmon Lox Sushi Rolls
Author: Pamela Weiner Arlington TX
- 3 Cups sushi rice (short-grain "pearl" rice)*
- 2 T. sugar
- ⅓ cup rice vinegar
- 6 sheets roasted seaweed sushi Nori*
- 6 oz. Alder Smoked Salmon Lox
- 3 oz. package of cream cheese, cut into ¼" wide bars
- 1 mango, peeled and cut into slivers
- 1 large avocado, peeled and thinly sliced lengthwise
- Wasabi
- Pink ginger
- Soy sauce
- 2 bamboo mats*
- To Prepare Rice: Place 3½ cups water and
- rice in a four-quart pot and bring to a boil over high heat.
- Reduce heat and simmer until water is absorbed (approximately 15 minutes).
- Remove from heat. Dissolve sugar in rice vinegar and stir into rice. Pour rice onto sheet pans and spread evenly to cool to room temperature.
- To make rolls: soak one bamboo mat in water for a few minutes.
- Place the dry mat on a flat surface, put one sheet of
- Nori seaweed on top; firmly spread rice on top to cover sheet.
- Place the wet mat on top of the rice and flip it all over.
- Remove the dry mat.
- Along lower bottom edge of seaweed, place strips (1/4" wide) of smoked salmon,
- along with enough cream cheese, mango and avocado to have the food 1½" wide and 1"
- high along the edge of the seaweed sheet.
- Begin to roll up the edge of the mat with the food on it.
- As you begin to roll, press and roll up tightly, eventually removing the mat.
- Place uncut sushi roll on a sheet of wax paper and roll up.
- Continue to make rolls until all ingredients are used up.
- Put rolls in freezer for 20 minutes.
- Remove from freezer and unwrap, slice with a sharp knife into 1" slices and serve with wasabi,
- pink ginger soy sauce on side.
Recipe by Recipes at https://justsmokedsalmon.com/recipes/smoked-salmon-lox-sushi-rolls/
3.2.1230