Visit our other international cooking sites  
Home | Contact us
Welcome Cooking - Japan

Home >> SUSHI - RAW Recipes

SALMON ASPARAGUS ROLLS

INGREDIENTS :

250g sushi rice (i.e. short-grain rice), 1.25 cups of water, 1 piece of kombu (i.e. seaweed), 2T sushi rice seasoning, 150g sushi-grade salmon, 6 asparagus spears, 6 small sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), some wasabi paste, 1T Japanese mayonnaise, 1tsp toasted sesame seeds, some warm water.

PREPARATION :

1. Wash sushi rice under cold running water till the water through it is completely clear; Leave in the strainer to drain for 60 minutes; Arrange the rice in a pan with 1.25 cups of water and a piece of kombu; Bring to the boil over a high heat; Remove the kombu; Cover the pan; Turn to a medium-low heat; Simmer for 10 minutes; Turn off the heat; Leave it with the lid for 15 minutes.
2. Arrange the hot rice in a sushi-oke (large and very shallow bowl); Pour 2T sushi rice seasoning over the top; Mix well with a rice spatula and hand; Fan the rice till it cools at the room temperature; Cover with a clean moist but not wet cloth till ready to use.
3. Rinse asparagus spears;
Drain; Cut off the ends; Blanch in boiling water with 1T oil till tender; Lift them up; Cut into sections with length of 9cm; Cool at the room temperature; Divide into 6 equal portions.
4. Cut salmon into batons.
5. Divide the sushi rice from the step 2 into 6 equal portions.
6. Lay a sheet of toasted nori on a rolling mat with the shiny-side facing the mat and the longest end toward you; Evenly spread a portion of the sushi rice on the nori with wet hands, leaving 1/3 empty; Spread some wasabi onto the rice at the end nearest; Spread a layer of the mayonnaise; Arrange a portion of the asparagus on top of the mayonnaise; Arrange a portion of the salmon next; Sprinkle with toasted sesame seeds; Fold the mat over, starting at the end where the ingredients are and tucking in the end of the nori to start; Keep rolling, lifting up the mat as you go and keeping the pressure even but gentle till finished; Moisten the top edge of the nori with some warm water to seal; Remove the roll from the mat; Cut into 4 equal pieces with a wet and very sharp knife (Repeat the step 6 till the ingredients are used up).