SUSHI SALMON ROLL

I really love Sushi, I can eat it almost every day, I have been doing it for a long time now and my favourite always have salmon or fresh tuna on them. This is a Mexican way to do sushi because it has cream cheese and avocado, but you can put on them whatever you like, I really recommend this recipe is very tasty and delicious.

Big salmon roll

The whole thing

 

Ingredients

Avocado

Green pepper

Cream cheese

Rice

Salmon

Cucumber

Algae leafs

Here are the portions for two rolls

The rice is easy, you should use sushi rice because is easier that way, first rinse the rise to take away the starch, it only takes one minute, preheat a pan in medium fire, put a little olive oil and put the rice on it for one minute, then add water, here is the thing, put two cups of water for each cup of rice, this always work perfect, add one teaspoon of salt after you put the water, I also put a leaf of laurel to give some flavour. I use one cup of rice for two sushi rolls. This take between 10 to 15 minutes, be careful because the rice always paste to the bottom so you must be moving it, you know that the rice is done after the water is gone.

1 cup of rice, 

Two cups of water.

Olive oil

Salt

Laurel leave

1 cup of rice are for two rolls

This is how it looks after done

Put the algae on the side that has wrinkles, put the rice all around, the rice must be cold, put it that the 90% of the algae is covered, the side that is not covered is for pasting the sushi at the end.

Tip. have your hands wet when you are putting the rice, and this way is easier to handle, push the rice a little bit, this way is easier to roll.

Put the ingredients on, there is a trick in here, you must use the same amount for the whole thing, because when you are going to roll it, it will be very round and perfect, if you leave spots then it will be very soft and unequal. This thing should be very equal, and sometimes is better when you put smaller portions of each ingredient because then is easier to roll and it gives you a perfect roll. be careful not to put water on the algae because it will get soft and break.

put everything in the middle

To close it you must be very careful that all the food is inside the rol and you should press it very firmly, in the end when you roll it add some water to the algae you left without rice and paste it, this way it will not open or break when you make it.

This is how it should look

Its normal that the first time you have something that it doesn't look like a sushi, but try again an follow my hints, it will work at the end, I am very sure of that. Try the ingredients you like they will all work perfectly.

Pass the Knife in water before you cut it and then you will have a clean cut, have fun people, hope you like it like I did.