Japanese · Lunch
Grilled Salmon Rice Rolls
Grilled salmon fillet with skin charred until crispy is flaked into seasoned sushi rice, rolled with cucumber and scallion in nori, then sliced into rounds. Served as a Japanese-style small plate with pickled ginger, wasabi and soy sauce on the side.
$6
20 minsPrep
10 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
438Calories
32.1gProtein
12.9gFat
49.8gCarbs
6.8gSugar
2.9gFiber
950mgSodium
95mgChol
2.6gSat Fat
780mgPotassium
60mgCalcium
2.1mgIron
5.2mcgVitamin B12
6.5mgVitamin C
gluten-free
low-calorie
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat the salmon dry and season lightly with salt, then let it rest at room temperature 10 minutes.
2
Grill
Place the salmon skin-side down on a preheated medium-high grill or grill pan and cook 4 to 5 minutes per side until flaked easily.
3
Season
Warm the rice vinegar, sugar and salt over low heat 1 minute until sugar dissolves, then fold through the warm sushi rice.
4
Build
Lay nori shiny-side down on a mat, spread rice evenly leaving a 1 inch (2.5cm) border, scatter salmon flakes, cucumber cut into batons, sliced scallion and sesame seeds across the center.
5
Wrap
Roll the nori tightly around the filling into a firm log using the mat, pressing gently, then rest seam-side down 2 minutes.
6
Rest
Let the roll firm up at room temperature 5 minutes so it slices cleanly without rice squeezing out.
7
Plate
Slice the roll into 6 even rounds with a wet sharp knife and arrange on a plate with pickled ginger, wasabi and soy sauce.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skin-on
- 1 1/2 cup280g cooked sushi rice
- 22 sheet nori
- 2 tbsp2 tbsp rice vinegar
- 2 tsp2 tsp sugar-white
- 1/2 tsp1/2 tsp salt
- 44 in (10cm) piece cucumber
- 22 scallion
- 1 tsp1 tsp toasted sesame seeds
- 2 tsp2 tsp soy sauce, for serving
- 1 tsp1 tsp pickled ginger, for serving
- 1/2 tsp1/2 tsp wasabi paste, for serving
