How to Make a Mexican Salmon Roll
Place the raw salmon on a baking sheet and spray it with cooking oil., Bake the salmon on 350 degrees Fahrenheit for about 15 minutes, or until fully cooked.,Put the salmon in a medium bowl and shred it up finely with a fork.,On a cutting board and...
Step-by-Step Guide
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Step 1: Place the raw salmon on a baking sheet and spray it with cooking oil.
Once the salmon is fully cooked and has cooled, press it dry with some paper towel to help remove some of the retained moisture.,,, Then take the jalapeño, seed it, and cut into small pieces.,, Add a spicy mayonnaise mixture to the salmon bowl and thoroughly mix all the contents.,, Feel free to use ready-made seasoned rice vinegar instead of wine vinegar if you wish. ,,, After that, rinse the rice several times until most of the outer starch is removed. , Once the rice has absorbed a good amount of water, drain and rinse, and then place in a medium size pot for cooking., Once the water is at a boil, change the heat to low, and let simmer for about fifteen minutes, Then turn the burner off, and move the pot to a cool surface., Give the rice about another ten to fifteen minutes to finish cooking.,,,, Then cut the avocado into thin lengthwise strips, and you should have about six strips per half. , If you wish, you can cut the long cucumber in half, seed it, and cut into thin lengthwise strips, but this is optional.
You can also shred the romaine lettuce with a knife if you would like to. , Put your bamboo mat inside the large plastic bag and set it on top of the paper towel. , You can put the ingredients anywhere that is most convenient for you, but ideally it's best to keep your rice on the side of your dominant hand.
You will also need these items:
Prepared vegetables and cheese Prepared salmon and a fork to go with it Food-safe gloves and a small bowl of water Toasted sesame cheese Nori seaweed , Then put on your food safe gloves and wet your hands a little. , Leave about an inch from the edge uncovered.,,, You can also add cucumber and lettuce if you wish, but these are optional., While doing this, keep the filling in place with your index and middle finger, and hold in place.,, Do this so that the rice and seaweed roll around the filling to create a cylindrical shape., Then apply a little pressure and shape the roll again so that it is even all the way around. , Then cut the roll in half with a sharp knife.
Note that wetting the knife makes each cut easier.
Try to complete the cut with one motion of the knife, and be careful not to saw the roll. , The size of each roll is up to you, so you could even shoot for ten pieces per roll., For one eight piece roll, lay each piece flat in a straight line along a glass plate.
For multiple rolls, use a large plate to lay each piece in a circular fashion.
Dipping sauces and garnish are optional, and you can choose which sauces you'd like.
Options for garnish and dipping sauces are wasabi, pickled ginger, parsley, soy sauce, or spicy mayonnaise. -
Step 2: Bake the salmon on 350 degrees Fahrenheit for about 15 minutes
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Step 3: or until fully cooked.
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Step 4: Put the salmon in a medium bowl and shred it up finely with a fork.
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Step 5: On a cutting board and with a sharp knife
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Step 6: very finely mince the garlic.
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Step 7: Take the green onion and chop into small pieces.
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Step 8: Add garlic
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Step 9: green onion
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Step 10: and jalapeño to the shredded salmon.
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Step 11: Combine mayonnaise
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Step 12: sriracha
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Step 13: and lime juice in a small bowl.
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Step 14: Cover the salmon bowl with aluminum foil and leave in the refrigerator until chilled.
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Step 15: Put the rice
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Step 16: wine vinegar
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Step 17: and salt in a small pot.
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Step 18: Stir on low heat until sugar and salt are dissolved
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Step 19: and then remove the mixture from the heat.
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Step 20: Set aside for later use.
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Step 21: Put the dry rice into a mesh strainer.
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Step 22: Put the rice in the medium sized bowl and cover with water for about a half hour.
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Step 23: Cover the rice with exactly one and a half cups of water
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Step 24: and turn the burner on to high heat.
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Step 25: Wait for most or all of the water to evaporate.
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Step 26: Let the rice stand in the pot with the lid.
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Step 27: Clean and dry the medium sized bowl from before
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Step 28: and place the rice in the bowl.
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Step 29: Use a wooden spoon to distribute all of the prepared seasoned rice vinegar onto the rice
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Step 30: then lightly mix the rice in the bowl.
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Step 31: Cover the bowl with a damp paper towel
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Step 32: and wait until the rice cools to room temperature or close to it.
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Step 33: Take the avocado
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Step 34: cut lengthwise in half
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Step 35: and remove the skin and seed.
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Step 36: Cut cheese into thin lengthwise strips so that they will fit nicely in the sushi roll.
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Step 37: Find a generous amount of table or counter space
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Step 38: then lay a full paper towel in front of you.
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Step 39: Gather all of your ingredients.
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Step 40: Place a full sheet of nori seaweed on the bamboo mat with the shiny side down.
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Step 41: Grab a small ball of rice and lightly distribute with your hands on the nori seaweed.
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Step 42: Sprinkle sesame seeds across the rice
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Step 43: then flip the rice and seaweed to the other side.
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Step 44: Near the side uncovered with rice
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Step 45: apply a thin line of the prepared salmon across the nori seaweed.
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Step 46: Add the avocado and cheese in the same fashion.
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Step 47: Grab the edge of the nori closest to you
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Step 48: meaning the side of the filling
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Step 49: then pull this up and over the filling.
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Step 50: Bring the bamboo mat up and over the part that you started rolling
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Step 51: and hold it in place again.
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Step 52: Complete the roll with a small amount of pressure by pulling the top of the bamboo mat away from you.
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Step 53: Pull the mat off the roll
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Step 54: then put it back over the roll to shape it with your hands.
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Step 55: Get a clean cutting board and place one roll at the center.
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Step 56: Cut each half in half again
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Step 57: and then each quarter in half once more to yield eight pieces.
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Step 58: See if you have one eight-piece roll or multiple rolls.
Detailed Guide
Once the salmon is fully cooked and has cooled, press it dry with some paper towel to help remove some of the retained moisture.,,, Then take the jalapeño, seed it, and cut into small pieces.,, Add a spicy mayonnaise mixture to the salmon bowl and thoroughly mix all the contents.,, Feel free to use ready-made seasoned rice vinegar instead of wine vinegar if you wish. ,,, After that, rinse the rice several times until most of the outer starch is removed. , Once the rice has absorbed a good amount of water, drain and rinse, and then place in a medium size pot for cooking., Once the water is at a boil, change the heat to low, and let simmer for about fifteen minutes, Then turn the burner off, and move the pot to a cool surface., Give the rice about another ten to fifteen minutes to finish cooking.,,,, Then cut the avocado into thin lengthwise strips, and you should have about six strips per half. , If you wish, you can cut the long cucumber in half, seed it, and cut into thin lengthwise strips, but this is optional.
You can also shred the romaine lettuce with a knife if you would like to. , Put your bamboo mat inside the large plastic bag and set it on top of the paper towel. , You can put the ingredients anywhere that is most convenient for you, but ideally it's best to keep your rice on the side of your dominant hand.
You will also need these items:
Prepared vegetables and cheese Prepared salmon and a fork to go with it Food-safe gloves and a small bowl of water Toasted sesame cheese Nori seaweed , Then put on your food safe gloves and wet your hands a little. , Leave about an inch from the edge uncovered.,,, You can also add cucumber and lettuce if you wish, but these are optional., While doing this, keep the filling in place with your index and middle finger, and hold in place.,, Do this so that the rice and seaweed roll around the filling to create a cylindrical shape., Then apply a little pressure and shape the roll again so that it is even all the way around. , Then cut the roll in half with a sharp knife.
Note that wetting the knife makes each cut easier.
Try to complete the cut with one motion of the knife, and be careful not to saw the roll. , The size of each roll is up to you, so you could even shoot for ten pieces per roll., For one eight piece roll, lay each piece flat in a straight line along a glass plate.
For multiple rolls, use a large plate to lay each piece in a circular fashion.
Dipping sauces and garnish are optional, and you can choose which sauces you'd like.
Options for garnish and dipping sauces are wasabi, pickled ginger, parsley, soy sauce, or spicy mayonnaise.
About the Author
Janice Gordon
Creates helpful guides on lifestyle to inspire and educate readers.
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