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🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒
🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒

Before you jump to 🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒 recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Can Help You Stay Fit And Also Healthy.

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If you determine that your health is important to you, you need to take these tips to heart. Something that you need to actually avoid is all of the processed foods which you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to 🐟🥒salmon & cucumber sushi rolls🐟🥒 recipe. To cook 🐟🥒salmon & cucumber sushi rolls🐟🥒 you only need 11 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook 🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒:
  1. Get 2 nori sheets
  2. You need 100 g skinless salmon fillet,(use fresh) thinly sliced lengthways
  3. Prepare 1/4 cucumber, deseeded, thinly sliced lengthways
  4. Use squeeze wasabi, plus extra to serve
  5. Use pickled sushi ginger, to serve
  6. Get light soy sauce, to serve
  7. Prepare salmon roe, to serve (optional)
  8. Get For the rice
  9. Prepare 100 g sushi rice
  10. Use 1 tbsp sugar
  11. You need 25 ml rice vinegar
Instructions to make 🐟🥒Salmon & Cucumber Sushi Rolls🐟🥒:
  1. First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
  2. Put the rice in a saucepan with 200ml water. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
  3. Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
  4. Put 1 nori sheet on a bamboo mat or use tea towel and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
  5. Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.
  6. Tips: - - 1-Wet your hands before lay out the rice in a nori sheet because rice doesn't stick your hands. - - 2-Wet the knife before cutting the sushi roll.
  7. Suggestions: - - California sushi rolls - Vegetable sushi rolls - Teriyaki chicken sushi rolls - Tuna sushi rolls - Prawns sushi rolls - Egg sushi rolls

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