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Home >> SUSHI - RAW Recipes

SALMON SPINACH ROLLS

INGREDIENTS :

115g sushi-grade salmon, 2 potatoes (large), 1 spring onion, 6 small sheets of toasted nori (i.e. paper-thin sheets of dried seaweed), 30g spinach, 1T oil, some wasabi paste, some salt, some warm water.

SEASONINGS:
some salt, some ground black pepper.

PREPARATION :

1. Peel, rinse and cut potatoes into quarters; Blanch in boiling water with some salt for 30 minutes; Lift them up; Mash.
2. Rinse spring onion; Cut off both ends; Chop finely.
3. Add seasonings, the spring onion and some wasabi to the potato smash from the step 1; Mix well; Cover with a piece of cling film; Chill in the fridge for 30 minutes; Take it out of the fridge; Discard the cling film; Divide into 6 equal portions.
4. Discard the stems of spinach; Rinse; Blanch in boiling water with some salt and 1T oil for 1 minute; Lift them up; Drain; Cool at the room temperature; Divide into 6 equal portions.
5. Cut salmon into batons; Divide 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 potato smash on the nori, leaving 1/3 empty; Arrange a portion of the spinach on top; Arrange a portion of the salmon on top; 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 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).