Salmon Paradise Sushi Roll - How to Make Sushi

fresh salmon

🥗Healthier: smoked salmon

💰Cheaper: canned salmon

Canned salmon is more affordable and has a longer shelf life.

nori

🥗Healthier: rice paper

💰Cheaper: lettuce leaves

Lettuce leaves can be a fresh, low-carb alternative.

avocado

🥗Healthier: mashed avocado

💰Cheaper: none

Mashed avocado is a healthier way to use the same ingredient.

wasabi

🥗Healthier: horseradish

💰Cheaper: none

Horseradish can provide a similar heat at a lower cost.

Place long leaf spinach into boiling water for 20 seconds.

Transfer spinach to ice-cold water to stop cooking process.

Dry spinach using a tea towel and set aside.

Peel the carrot and cut off the top and a small block.

Slice the carrot into thin strips.

Peel the cucumber using a turning cut and slice it into thin sheets.

Cut the cucumber into thin strips after slicing.

Cut salmon against the grain into slices about 1.5 centimeters thick.

Take half a sheet of nori and spread 90 grams of cooked seasoned sushi rice evenly across it.

Add a little fresh wasabi juice over the rice with your finger.

Place salmon slices on top of the rice, followed by sliced cucumber and carrot.

Roll the sushi tightly, starting from the edge of the nori, and press to seal.

Spread out spinach leaves to cover the sushi roll.

Layer spinach leaves over the sushi roll, ensuring it is fully covered.

Trim the ends of the sushi roll for a neat appearance.

Cut the sushi roll in half, then into quarters, and finally into eighths, cleaning the knife between cuts.

Slice the avocado into three thin slices and cut them into triangles.

Fan out avocado triangles on top of the sushi roll.

Add a drop of kelp mayonnaise on top of the roll.

Place two petals of edible flowers next to the mayonnaise.

Cut a piece of chive about two centimeters long and place it next to the mayonnaise.

Sprinkle toasted sesame seeds over the sushi roll.

Cooking Techniques

Spice Level:

Allergens