![\"34\"](\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2014\/07\/34.jpg\")
<\/a><\/p>\nSalmon Sushi Rolls<\/strong><\/p>\n If I could find fresh salmon, I wouldn’t hesitate to make raw salmon sushi.<\/p>\n <\/p>\n But I don’t think that day probably wouldn’t come as long as we live here, in Minnesota…<\/p>\n I do miss raw salmon sushi, but this “cooked” salmon rolled sushi is actually very tasty, and I was very happy with them.<\/p>\n In this roll you’ll find poached salmon, eggs, cucumber, and Thai basil leaves.<\/p>\n The rolls are delicious when served with wasabi soy sauce, but they are also super tasty when served with home-made wasabi teriyaki sauce.<\/p>\n I actually enjoy making sushi rolls at home.<\/p>\n The process is fun for one thing.<\/p>\n And I can make my sushi rice exactly the way I like it; I hate mashed rice often seen at cheap sushi places. Rice should not look like paste. It’s disrespectful to the rice and rice farmers when you mash them so hard that the rice loses its shape.<\/p>\n I’ve heard a sushi master say that rice is the more important component than fish in sushi. I think I agree with him.<\/p>\n Salmon Sushi Rolls (2 rolls)<\/strong><\/p>\n sushi rice 1. Make sushi rice. Combine vinegar, sugar, and salt. Drizzle the mixture onto the cooked rice when the rice is still hot. Fluff rice using wooden spoon making sure all the rice pieces are coated with the vinegar mixture, while cooling the rice with a fan. Do NOT mash the rice. You might also like… \u9bad\u5bff\u53f8\u30ed\u30fc\u30eb<\/strong><\/p>\n \u9bad\u3001\u5148\u65e5\u3061\u3087\u3063\u3068\u591a\u3081\u306b\u8cb7\u3063\u305f\u6642\u306b\u4f5c\u308a\u307e\u3057\u305f\u3002<\/p>\n \u30dd\u30fc\u30c1\u3057\u305f\u3082\u306e\u3092\u4f7f\u3046\u751f\u3058\u3083\u306a\u3044\u30ed\u30fc\u30eb\u3002<\/p>\n \u751f\u306e\u30b5\u30fc\u30e2\u30f3\u306e\u304a\u5bff\u53f8\u3001\u3059\u3063\u3054\u304f\u5927\u597d\u304d\u3067\u3001\u98df\u3079\u305f\uff5e\u3044\uff01\u306e\u3060\u3051\u308c\u3069\u3001\u751f\u98df\u304c\u3067\u304d\u308b\u9bad\u304c\u306a\u304b\u306a\u304b\u624b\u306b\u5165\u3089\u306a\u3044\u306e\u3067\u3059\u3088\u306d\u3001\u3053\u3053\u3002<\/p>\n \u3067\u3082\u3001\u3053\u306e\u30ed\u30fc\u30eb\u3001\u3068\u3063\u3066\u3082\u7f8e\u5473\u3057\u304f\u3067\u304d\u307e\u3057\u305f\u3002<\/p>\n \u4e2d\u8eab\u306f\u3001\u9bad\u3001\u304d\u3085\u3046\u308a\u3001\u7389\u5b50\u3001\u305d\u3057\u3066\u3001\u30bf\u30a4\u30d0\u30b8\u30eb\u306e\u8449\u3063\u3071\u3092\u5c11\u3057\u5fcd\u3070\u305b\u307e\u3057\u305f\u3002<\/p>\n \u305f\u308c\u3082\u3001\u308f\u3055\u3073\u91a4\u6cb9\u3058\u3083\u306a\u304f\u3063\u3066\u3001\u4eca\u56de\u306f\u3061\u3087\u3063\u3074\u308a\u7518\u8f9b\u3044\u7167\u308a\u713c\u304d\u98a8\u306a\u308f\u3055\u3073\u305f\u308c\u3092\u7528\u610f\u3057\u307e\u3057\u305f\u3002<\/p>\n \u65e5\u66dc\u65e5\u306e\u30b9\u30ca\u30c3\u30af\u517c\u30e9\u30f3\u30c1\u306b\u3074\u3063\u305f\u308a\u3067\u3057\u305f\uff5e\u3002<\/p>\n \u3053\u3046\u3044\u3046\u306e\u306f\u3001\u3044\u304f\u3089\u3067\u3082\u98df\u3079\u3089\u308c\u3061\u3083\u3046\u306d\u3002<\/p>\n \u30a2\u30e1\u30ea\u30ab\u4e2d\u897f\u90e8\u3067\u306e\u79c1\u305f\u3061\u306e\u666e\u6bb5\u7740\u4e8c\u4eba\u66ae\u3089\u3057\u306e\u69d8\u5b50\u3092\u3001\u3082\u3046\u4e00\u3064\u306e\u30d6\u30ed\u30b0After Hours<\/a>\u306b\u3066\u7db4\u3063\u3066\u3044\u307e\u3059\u3002<\/p>\n \u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!! Salmon Sushi Rolls If I could find fresh salmon, I wouldn’t hesitate to make raw salmon sushi.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[27,11,9],"tags":[],"class_list":["post-33006","post","type-post","status-publish","format-standard","hentry","category-egg","category-starches","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33006","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=33006"}],"version-history":[{"count":19,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33006\/revisions"}],"predecessor-version":[{"id":33041,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/33006\/revisions\/33041"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=33006"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=33006"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=33006"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1 1\/2 cups white rice, cooked in rice cooker with the sushi rice setting
\n– 2~3 tablespoons white vinegar
\n– 2~3 tablespoons sugar
\n– salt
\ncooked eggs
\n– 2 eggs
\n– 1~2 teaspoons sugar
\n– salt
\n– canola oil (for cooking)
\npoached salmon
\n– 1\/2 ~ 1 lb salmon
\n– salt and pepper
\n– 1\/4 cup sake (or white wine)
\n1\/2 English cucumber, cut into long thin pieces
\n15~20 Thai basil leaves
\n2 sheets roasted seaweed for sushi
\nteriyaki sauce
\n– 1 tablespoon soy sauce
\n– 1 tablespoon sugar
\n– 1\/8 teaspoon wasabi paste from tube<\/p>\n
\n2. Make eggs. Combine all the ingredients. Cook with canola oil. Cool. Cut it into long thin pieces.
\n3. Poach salmon. Salt and pepper salmon. Poach in boiled water and sake (or white wine) at low to medium heat covered for about 7 minutes or cooked through. Cool.
\n4. Make teriyaki sauce. Combine all the ingredients in a pan. Cook on medijum heat until it slightly thickens.
\n5. Place a sushi bamboo mat. Put plastic wrap over the mat. Place sushi first. Do NOT mash rice. Place the egg stick, salmon, cucumber stick, and Thai basil leaves. Roll. Cut into small pieces. Serve with teriyaki sauce.<\/p>\n<\/div>\n
\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a><\/p>\n
\n<\/a> <\/a><\/p>\n","protected":false},"excerpt":{"rendered":"