Salmon Lemon Maki Roll
The first time I made sushi was at a “singles” sushi making class (uggghhhhh… don’t judge me, it sounded like a good idea at the time). There was a guy hitting on on the ladies. His name was “Mack”, according to his name tag. “Mack” was written on his name tag… in actual double quotes.
For why, “Mack”?
Are you done laughing? Cool. There’s more to that story but 1) I don’t really know you like that and 2) it’s better heard in person. Not only did I get a couple of really good stories out of it, I also actually learned a couple of things about making sushi at home.
The Fish: Look for “sashimi grade” fish. The frozen tilapia from Trader Joe’s doesn’t work here. The fresher, the better! (San Diego – Whole Foods, 99 Ranch, H Mart and Zion Market, and Catalina OffShore are a few places that carry sashimi grade fish).
The Rice: Sushi rice is short grain rice that has been seasoned with sugar, salt and rice vinegar.
The Bamboo Mat: Cover it in plastic wrap for easy clean up.
This roll is inspired by the Vitamin C roll at my go-to sushi spot, RK Sushi in Mission Hills. Their version uses krab (yes, with a “k”) on the inside – not my favorite. I replaced the krab with shrimp tempura.
Because, shrimp tempura.
Let’s start with the rice.
Let’s put it all together!
Salmon Lemon Maki Roll
makes 2 maki rolls in about 45 minutes
rice recipe from alton brown
for the sushi rice
1 cup sushi or short-grain rice
1 cup water
1 tablespoon rice vinegar (unseasoned)
1 tablespoon sugar
1/2 tablespoon kosher salt
for the maki
2 sheets nori
~4oz sashimi grade salmon, sliced thinly
1/2 seedless cucumber, peeled and sliced into thin strips
1/2 lemon, sliced into very thin half moons, seeds removed
12 large shrimp
tempura batter mix
Cook the rice according to package instructions. The usual ratio of rice to water for short-grain rice cooked in a rice cooker is 1:1.
In a small bowl, combine the rice vinegar, sugar and salt. Microwave for about 30 seconds, until sugar has dissolved. Once rice has finished cooking, place it in a large bowl and season with the vinegar mixture. Use a wooden spoon to gently fold the vinegar into the rice to coat all of the grains, taking care not to smash any (or you’ll end up with sushi glue instead of sushi rice!). Set aside and let cool while you prep the filling.
for the shrimp
Mix tempura mix and water according to the box directions. You’ll need enough for 12 shrimp, about 3/4 cup of mix. Fry in about 1″ of oil until golden and crisp, about 5 minutes.
assemble the maki
Cover a bamboo mat in plastic wrap for easy clean up. Lay one sheet of nori on the mat and, with slightly damp fingers, spread the rice evenly over the nori. The rice should be about 1/4″ thick. Flip the nori over, so that the rice layer is now on the bottom against the bamboo mat. Begin to place the filling about 1″ from the edge (closest to you) of the nori, add slices of cucumber and avocado and top with 6 shrimp tempura. Lift the edge of the bamboo mat that’s closest to you and fold over the filling, continuing to tuck and roll tightly as you close the seam of the roll. Give the roll a gentle squeeze to compress all of the ingredients – this helps to make sure it doesn’t fall apart when you cut it into pieces.
Unfold the mat and top the roll with slices of avocado and salmon. Top with lemon slices and cut into 8 even pieces. Repeat with remaining ingredients.
Serve with wasabi and soy sauce.
Cook Time: 45 minutes
Yield: 2 rolls