Avocado and Salmon Ehomaki Sushi Roll
Just quickly marinade and then wrap up these colorful ingredients!
- Nutrition facts are for one serving.
- Time to marinade is not included in the cooking time.
(The image shows a serving for 3.) - This recipe uses ingredients for raw or semi-cooked consumption.
To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.
Ingredients(Servings: 2)
Directions
-
Prepare the ingredients for marinating. Slice the avocado in half, remove the seed and peel, then cut up into 1.5 cm (0.4 in.) cubes. Also cut the salmon into 1.5 cm (0.4 in.) cubes. Place the salmon and avocado into a bowl, add in the soy sauce, cover and allow to marinade in a refrigerator for about 15 minutes.
-
Place 1 sheet of yakinori seaweed onto a bamboo sushi rolling mat. Leaving some space open at the top, spread half of the sushi rice (prepared by mixing rice with the amount of vinegar specified on the label) across the sheet, and then place down the green perilla (shiso) leaves. On top of this put half of (1) and then start rolling up all ingredients from the nearest edge to the furthest edge.
-
Repeat this process for one more sushi roll, then serve onto plates.
Cooking Basics
Ingredients
- Rice
- 360 g (12.7 oz.)
- Water
- 340 ml (11.5 fl. oz.)
- Kombu/kelp (as desired)
- 5 cm (2 in.)
- Vinegar Mixture
- (4 Tbsp of rice vinegar, 2 Tbsp of sugar, 1 tsp of salt)
Directions
1
Rinse the rice.
2
Place the rice into a colander and let sit for 30 minutes to 1 hour.
3
Transfer the rice into the inner pot of a rice cooker, add the indicated amount of water and kombu and cook as usual.
4
Prepare the vinegar mixture. Place the cooked rice into a bowl, pour the vinegar mixture over the rice and let sit for 1 minute.
5
Mix with a rice paddle while fanning with an uchiwa fan (paddle-shaped fan). Mix the rice in a manner as though breaking it apart to prevent it from becoming sticky and mushy. Once the rice has a glossy shine and is cooled, it is ready.
Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.
Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.
Glossary
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