E Z HOME SUSHI
Where home chefs learn the art of sushi
Smoked Salmon Roll
First of all there are two main types of smoked salmon rolls. There are rolls made with cold-smoked salmon and salmon smoked on a smoker. Cold smoked salmon still retains the look and texture of raw salmon. Salmon smoked in a smoker is cooked to temp. For this example we are using salmon which has been cooked in a smoker. This type has a rich smokey flavor. We will be using salmon, garlic-herb cream cheese, and scallions (green onions).
Start with a half-sheet of nori, garlic herb cream cheese (you can use any cream cheese you prefer), green onions, and smoked salmon.
Chop up your green onions.
Cut the smoked salmon into strips.
Add the salmon to the roll
Add cream cheese and scallions (Green onions).
Lift the edge of the mat to begin the roll. In earlier how-to’s we show leaving the edge of the nori with no rice and wetting it to seal the roll. you can also leave just a few grains of rice there to stick together.
Tighten, roll and shape the roll.
You should have a tight round or square roll ready to cut.
Wet your knife blade prior to cutting.
Cut the roll into eight pieces.
To get even pieces you can place cut pieces next to each other prior to cutting.
Cut two pieces at same time to get evenly-sized pieces.
Repeat the process with the remaining sections.
You should have eight equally-sized pieces.
This is a visually appealing and absolutely delicious roll with a flavor profile unlike rolls you will find in many sushi restaurants. It is fun and easy to make and relatively inexpensive.
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