salmon lemon maki roll recipe on FMITK.com

Salmon Lemon Maki Roll

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salmon lemon maki roll recipe on FMITK.com

Funny story.

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.

salmon lemon maki roll recipe on FMITK.com

For the sushi rice, you’ll need short grain rice, rice vinegar (unseasoned), sugar and salt..

salmon lemon maki roll recipe on FMITK.com

Rinse the rice 3-4 times, until the water is no longer cloudy. Cook the rice according to package directions. I used my rice cooker with a 1:1 ratio of water to rice.

salmon lemon maki roll recipe on FMITK.com

In a small bowl, combine the vinegar, sugar and salt. Microwave until the sugar is dissolved, about 30 seconds.

salmon lemon maki roll recipe on FMITK.com

Pour the seasoned vinegar over the cooked rice and gently fold to coat all the grains.

salmon lemon maki roll recipe on FMITK.com

Let the rice cool while you prep the filling.

salmon lemon maki roll recipe on FMITK.com

You’ll need a bamboo mat, nori, sashimi grade salmon, avocado, cucumber, lemon, shrimp and tempura batter mix.

salmon lemon maki roll recipe on FMITK.com

Mix enough tempura batter for 12 shrimp, about 1/2-3/4 cup of mix.

salmon lemon maki roll recipe on FMITK.com

Fry shrimp in about 1″ of oil until golden and crispy, about 5 minutes.

salmon lemon maki roll recipe on FMITK.com

Peel and cut the cucumber into thin strips.

salmon lemon maki roll recipe on FMITK.com

Cut the lemon into half moons as thinly as you can, removing any seeds.

salmon lemon maki roll recipe on FMITK.com

You have to use high quality fish for it to be consumed raw – look for “sashimi grade” salmon. Slice the salmon thinly. Keep chilled until ready to use.

Let’s put it all together!

salmon lemon maki roll recipe on FMITK.com

Cover the bamboo mat in plastic wrap for easy clean up.

salmon lemon maki roll recipe on FMITK.com

Place a sheet of nori down on the mat. Using slightly damp fingers, press 1/2 of the sushi rice onto the nori. Flip over the nori so the rice is on bottom.

salmon lemon maki roll recipe on FMITK.com

Place a few strips of cucumber, some sliced avocado and 6 shrimp on top of the nori, about 1″ from the bottom edge closest to you. This filling is too close to the middle but it still came out aight.

salmon lemon maki roll recipe on FMITK.comsalmon lemon maki roll recipe on FMITK.com

Lifting the edge of the mat closest to you, begin to lift and roll…

salmon lemon maki roll recipe on FMITK.com

… tuck and roll. tuck and roll. keep it right keep it tight… you don’t want the filling to fall out when you cut into it.

salmon lemon maki roll recipe on FMITK.com

Ta-da! Look! We made sushi!

salmon lemon maki roll recipe on FMITK.com

Top with slices of salmon and avocado.

salmon lemon maki roll recipe on FMITK.com

Add the thin slices of lemon. Using a sharp knife, cut into 8 equal pieces.

salmon lemon maki roll recipe on FMITK.com

Mmm.

salmon lemon maki roll recipe on FMITK.com

Serve with some wasabi and soy sauce.

salmon lemon maki roll recipe on FMITK.com

My slices got a little janky but that’s okay. It was delicious.

 

Salmon Lemon Maki Roll

makes 2 maki rolls in about 45 minutes
rice recipe from alton brown

Ingredients

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 avocado
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
bamboo mat
plastic wrap

Directions

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.

Salmon Lemon Maki Roll
Salmon Lemon Maki Roll
by

Cook Time:45 minutes

Yield:2 rolls

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4 replies
  1. sundiegoeats
    sundiegoeats says:

    This looks awesome. Love your step by step pictures / action shots. You should try Azuki Sushi in Banker’s Hill btw, they have amaaaazing rolls. The seared kobe beef with tempura shrimp is my favorite. But I need to check out RK, I’ve driven by it quite often but never gone in!

    Reply
  2. Brandon @ Kitchen Konfidence
    Brandon @ Kitchen Konfidence says:

    Not only did you make sushi. You made some damn fine, super-pretty, would-cost-$20-a-roll-at-a-sushi-bar sushi. Well done!

    Reply

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