Fun Salmon Hand Roll

Total Time:
47 min
22 min
25 min

6 cups

  • 1 (5 ounce) center cut salmon fillet, skin removed, finely chopped
  • 4 teaspoons sesame oil
  • 4 teaspoons soy sauce
  • 1/2 cup finely chopped fresh mint leaves
  • 4 toasted nori sheets, cut in 1/2 lengthwise*
  • 2 cups cooked Sushi Rice, recipe follows
  • 8 thin asparagus spears, trimmed to 5-inches long, lightly steamed
  • Sushi Rice:
  • 2 cups short-grain sushi rice (recommended: Kokuho Rose)*
  • 2 1/2 cups water
  • 1/4 cup seasoned rice vinegar
  • *Can be found at specialty Asian markets

  • Serving suggestion: wasabi, sweet picked ginger, soy sauce

  • In a medium bowl, mix together the chopped salmon, sesame oil, soy sauce, and mint leaves. Place a sheet of nori, shiny side down, on a work surface. Place 1/4 cup of the rice on the left side of the nori sheet. Using wet fingers, form the rice into a 3-inch square, leaving a 1/2-inch border. Place about 2 tablespoons of the salmon mixture, diagonally, in a 1/2-inch wide strip, on the rice, with the top of the salmon mixture facing the top left corner. Place a spear of asparagus on top of the salmon. Starting with the bottom left corner, roll the nori over the filling. Continue to roll, ice cream cone-fashion, working towards the right corner of the nori. Seal the edge of the hand roll with water or a few grains of the cooked rice. Repeat with the remaining ingredients.

  • Arrange on a serving platter and serve with wasabi, sweet pickled ginger and soy sauce.

  • Yield: 8 hand rolls

Sushi Rice:
  • *Can be found at specialty Asian markets

  • Place the rice and water in a medium saucepan over high heat. Bring the mixture to a boil. Cover the pan and reduce the heat to low. Simmer for 25 minutes. Sprinkle the vinegar over the rice and mix with a fork. Transfer the cooked rice to a parchment paper-lined baking sheet. Allow the rice to cool completely before using.

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    Recipe courtesy of Food Network Kitchen