Tuna and Salmon Nori-Maki


10 sheets nori
2 cups cooked sushi rice
Wasabi as needed
10 thin carrot strips - (1" long)
3 ounces peeled seedless (Kirby) cucumber sliced into paper-thin slices
1/4 red bell pepper - (2 oz) seeded, and sliced very thin
4 spears asparagus - (2 oz) cooked, cooled
1 ounce crab meat
2 ounces cooked cleaned shrimp halved lengthwise
1 1/2 ounces smoked salmon
1 1/2 ounces fresh salmon
2 ounces fresh tuna
1/2 small avocado - (4 oz) peeled, pitted,
and thinly sliced
Pickled ginger as needed
Light soy sauce as needed


Gather the ingredients you will need at arms length distance not forgetting the ice water. Place the sushi mat in front of you with a sheet of nori on top, shiny-side down.
Place 3 tablespoons of the cooked rice on the top half of the sheet and with wet fingers spread the rice to thinly cover three-quarters of the nori sheet, leaving the area furthest away from you uncovered. Place a bit of the wasabi in a trail across the center of the sheet.
Place a combination of vegetables, seafood or just vegetables or seafood in a thin layer across the center of the rice, spreading evenly. Top with bits of pickled ginger
Holding the ingredients firmly in place with your fingers, with your thumbs and using the bamboo mat to help, start rolling the nori and lift it up and over to meet the far end of the sheet. Press it with the mat to shape the roll pin-wheel style and to seal the roll.
Continue until all the rolls are made. You may have extra cut vegetables left. These are wonderful for decorations on the plates and the top of the sushi.
To serve, place the sushi rolls on a cutting board and using a wet knife, cut each roll crosswise into 6 pieces. Clean the knife after each cut. Cut straight through; don't saw. Serve with pickled ginger, light soy sauce and wasabi.
This recipe yields 10 rolls.




10.0 rolls


Friday, January 1, 2010 - 3:52am


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