I also make my own lox salmon just to be on the safe side Lox Style Salmon
INGREDIENTS
1 cup sushi rice
1/4 cup seasoned
rice wine vinegar
1/2 teaspoon sugar
1 teaspoon salt
3 (8”x8”) nori sheets
150 grams lox style
salmon
120 grams cooked
crab meat, chopped
2-3 tablespoons GF mayonnaise
3 slices cucumber
(8” long and 1/4” thick)
1 small avocado,
cut into 9 slices
3 crisp romaine
lettuce leaves, center rib removed
soy sauce for
dipping
wasabi horseradish
for dipping
DIRECTIONS
Cook the sushi rice
according to package directions
Meanwhile mix
together the rice vinegar, sugar and salt and mix until sugar and salt are
totally dissolved.
Gently mix the
cooked rice with the vinegar mixture in a large bowl and fan until cooled. (I
place a fan in front of the rice to speed up this process.)
Place a sheet of
plastic wrap on a bamboo sushi rolling mat.
Place the nori
sheet on top of plastic wrap.
Spread 1/3 of the rice
evenly over the nori sheet.
Mix enough
mayonnaise with the crab meat so it is creamy.
Place 50 grams of
the lox across the edge of the nori sheet that is closest to you, along with
1/3 of the crab meat mixture, 1 slice of cucumber, 3 slices avocado (end to
end) and 1 lettuce leaf, staying about an inch away from the rolling edge.
Lift the edge of
the bamboo rolling mat that is closest to you and roll away from you, using the
mat and plastic wrap to help you roll the maki tightly.
Repeat this process
with the remaining ingredients; you will have enough for 3 maki rolls.
Remove the plastic
wrap from the rolls and slice with a very sharp knife.
Plate the sliced
maki rolls and serve with wasabi horseradish for heat if you like and serve
with soy sauce for dipping.
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