Salmon nori rolls with brown rice
Salmon nori rolls with brown rice combine smoked salmon, fresh vegetables, and nutty brown rice, wrapped in seaweed. This simple sushi recipe is healthy and perfect for home preparation.
Cook time 25 min
Prep time 60 min
Ingredients:
1/2 cup brown rice2.50 sheets seaweed
3 oz smoked salmon
1 cup carrots
1 cup cucumber
2 tbsp sesame seeds
Salmon nori rolls with brown rice are a delicious and healthy option for those looking to enjoy sushi at home. Packed with nutritious ingredients like brown rice, smoked salmon, and fresh vegetables, these rolls make for a satisfying and balanced meal. Whether you are a sushi-making novice or a seasoned pro, this recipe is simple to follow and yields impressive results.
Instructions:
- Thoroughly rinse the brown rice in cold water until the water runs clear.
- Combine the rinsed rice with 1 cup of water in a medium saucepan. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for about 40-45 minutes, or until the rice is tender and all the water is absorbed.
- Remove the rice from heat and let it sit covered for an additional 10 minutes. Fluff with a fork and allow it to cool to room temperature.
- While the rice is cooking, wash and peel the carrots. Cut them into julienned (thin matchstick) pieces.
- Similarly, wash the cucumber and cut into julienned strips. If preferred, you can remove the seeds from the cucumber before slicing.
- In a dry skillet over medium heat, add the sesame seeds.
- Stir frequently and toast them until they are golden brown and fragrant, about 2-3 minutes. Be careful not to burn them.
- Transfer to a small bowl and set aside.
- Place a bamboo sushi rolling mat on a clean surface.
- Lay a sheet of plastic wrap over the mat to prevent sticking.
- Place a sheet of nori on top of the plastic wrap, shiny side down.
- With dampened fingers, spread an even layer of cooled brown rice over the nori, leaving about 1 inch of the top edge free of rice.
- Sprinkle a portion of the toasted sesame seeds over the rice.
- Arrange a few slices of smoked salmon horizontally across the center of the rice.
- Place a line of julienned carrots and cucumbers on top of the salmon.
- Using the bamboo mat and plastic wrap, carefully lift the edge of the nori closest to you and start rolling away from you, ensuring you keep the fillings tightly packed.
- Continue rolling, applying gentle pressure, until you reach the free edge of the nori. Use a few grains of rice as "glue" to seal the roll.
- Transfer the roll to a cutting board and use a sharp knife to slice it into bite-sized pieces (approximately 8 pieces per roll). Clean the knife with a damp cloth between slicing to keep it neat.
- Arrange the nori rolls on a serving platter.
- Optionally, serve with sides of soy sauce, pickled ginger, and wasabi for dipping.
With a bit of preparation and practice, you can enjoy homemade salmon nori rolls that are both tasty and nutritious. The combination of smoked salmon, fresh veggies, and brown rice rolled in seaweed makes for a delightful and balanced meal. Whether serving them as an appetizer or a main course, these rolls are sure to impress.
Salmon nori rolls with brown rice FAQ:
The brown rice should be cooked for about 40-45 minutes until tender and all the water is absorbed. After cooking, let it sit covered for an additional 10 minutes to steam.
Leftover salmon nori rolls can be stored in an airtight container in the refrigerator for up to 24 hours. It's best to consume them fresh, as the nori can become chewy over time.
Yes, you can substitute brown rice with sushi rice or white rice. However, adjust the cooking time as white rice typically requires shorter cooking time, about 15-20 minutes.
If you need a substitute for smoked salmon, consider using cooked shrimp, crab meat, or tofu for a vegetarian option.
Ensure the fillings are tightly packed as you roll and apply gentle pressure with the bamboo mat. The edge of the nori should slightly overlap the roll and stick by using a few grains of rice as 'glue'.
Cooking Tips:
- Rinse the brown rice thoroughly before cooking to remove excess starch and achieve a less sticky texture.
- Use a bamboo sushi mat to help roll the nori sheets tightly and evenly.
- Keep a small bowl of water nearby to wet your fingers; this prevents the rice from sticking to your hands while spreading it on the nori sheets.
- Cut the carrots and cucumber into thin strips for easier rolling and even distribution of flavors.
- Toast the seaweed sheets briefly over an open flame for added flavor and crispiness.
- Sprinkle sesame seeds on the rice before rolling for an extra nutty flavor and visual appeal.
Nutrition Facts
1 ServingsCalories 640kcal
Protein 30g
Carbohydrates 90g
Fiber 10g
Sugar 9g
Fat 18g
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