Ingredients
For 4 people
4 cups of rice
6 tablespoon of rice vinegar
1 sheet of seaweed
1 pinch of wasabi
250 g of salmon
Classic Salmon Tuna Roll
An original recipe by Hannah Cook
An all time classic, this cream cheese and salmon tuna roll uses high quality grade salmon.
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Ingredients
For 4 people
4 cups of rice
6 tablespoon of rice vinegar
1 sheet of seaweed
1 pinch of wasabi
250 g of salmon
Steps
Step 01
4
cups
of rice
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
Step 02
6
tablespoon
of rice vinegar
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
Step 03
1
sheet
of seaweed
1
pinch
of wasabi
250
g
of salmon
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
Step 04
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
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