Recipes

Slammin Salmon Hand Roll

Yield :
16 hand rolls
Prep Time:
30 minutes
Cook Time:
10-15 minutes

Ingredients

  • 300g dry California rice
  • 310g water
  • 200ml rice seasoning
  • 1 package Nori sheets (16 half sheets)
  • shiso leaf x 16
  • 480g blue crab mix 
  • 480g dry aged steelhead salmon 
  • ½  cup pickled carrots 
  • ½ cup pickled daikon

Directions

  1. Wash rice with cold tap water and strain 3 times. Water plus rice total weight will measure 610g
  2. Soak for 15 mins
  3. Cook rice in electric rice cooker accordingly 
  4. Let rice rest for 10 mins in cooker after cooking is complete
  5. Mix and fluff rice immediately when hot out of the rice cooker.
  6. Add rice seasoning.
  7. Mix gently with wooden spatula and make sure to not smash the rice
  8. Prepare half sheet nori for hand roll assembly 
  9. Apply a thin layer of seasoned rice on the rough side of the seaweed sheet. Spread rice only to 1/3 of the nori sheet. 
  10. Place one sheet of shiso leaf on the rice. Layer the following ingredients:
    • 30g blue crab mix
    • 30g dry aged salmon
    • Pickled carrots and daikon
  11. Rolling on rice side into a cone shaped hand roll
  12. Enjoy immediately