How to cook California Rolls with Salmon and Asparagus
- 7 ounces smoked salmon, sliced into thin strips
- 5 ounces rice for sushi
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 2 1/2 sheets nori (seaweed), each about 8 inches square
- 4 - 6 green asparagus
- 1/2 tablespoons roasted white and/or black sesame seeds
- Cook rice according to the instructions. Save some rice for nigiri sushi.
- After cooking, remove the lid, cover the pot with a cloth and let stand for 10 minutes to cool down. Pour into a saucepan tablespoon rice vinegar, add sugar and salt, heat until the sugar has dissolved,remove from heat and cool. Then pour to the cooked rice and mix with a wooden spatula.
- Cut the woody ends of asparagus, blanch in salted water. Drain, and immediately transfer to ice water for 1 minute to stop the cooking process. Drain; refrigerate until completely chilled, cut off heads and put down separately.
- Place a nori sheet on your cutting board and spread out half of cooked sushi rice over the sheet softly (TIP: slightly wet your hands so the rice does not stick to them) sprinkle some roasted sesame seeds over the rice.
- Turn the rice and nori over and place on a sushi rolling plastic bag wrapped bamboo mat. On the bottom of the nori put a piece of thin strips of salmon and 2 - 3 asparagus accordingly trimmed to the size of the nori.
- Roll the California sushi roll by folding the mat over and keeping the contents in with your thumbs, close the roll leaving a lip of the nori sheet and then seal it. Unwrap the mat. Lay the salmon slices on a roll, wrap in mat again.
- Cut the California sushi roll into 8 pieces, using a razor sharp chef knife.
- Similarly do to the second nori.
- From the remaining rice do nigiri sushi. Using either your hands or a rice mold, form the rice into 4 small oblong balls.
- Place the piece of salmon slice on top of the rice ball and top with on 1 - 2 heads of asparagus.
- Cut nori into 1/2 inch wide strips. Wrap 1 strip of nori around each piece of nigiri sushi, cutting it to fit. Wrap it tightly enough that the nigiri sushi won’t fall apart, but not so tight as to tear.
- Arrange the California sushi roll pieces and nigiri sushi on plates. Decorate with the remaining heads of asparagus.
- Serve the California Sushi Rolls and Nigiri Sushi with soy sauce, wasabi paste and pickled ginger.
A California Sushi Roll
is a creative American twist on Japanese sushi.
A California Sushi Roll
is a kind of sushi roll, usually made inside-out, containing cucumber, crab meat or imitation crab, and avocado. In this recipe I propose to make it with salmon and asparagus.
Nigiri sushi is a type of Japanese dish made with sushi rice and fresh fish. The sushi rice is hand formed into a small oblong ball, and the fish is sliced and pressed on top of it. In some cases, nigiri sushi uses a small strip of toasted seaweed called nori to bind the whole mixture together, although this is not obligatory.
Nigiri sushi is commonly called two kinds sushi because it involves two ingredients: sushi rice and a single topping. The topping usually can be any type of seafood such as salmon, tuna, eel, haddock, shad, snapper, octopus, or shrimp.
This recipe for California Rolls with Salmon and Asparagus serves/makes: 2 servings
The California Sushi Rolls and Nigiri Sushi with Salmon and Asparagus recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Salmon
Preparation Method: Marinated/Uncooked