Tobiko inside out Salmon Sushi Roll Recipe II Uramaki Sushi by SMS

crab meat

🥗Healthier: surimi

💰Cheaper: cooked shrimp

Surimi is lower in calories and often more affordable than crab meat.

sushi rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is a healthier grain option, while white rice is a budget-friendly alternative.

nori

💰Cheaper: rice paper

Rice paper can be easier to find and is often less expensive.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos are lower in sodium.

Prepare sushi rice according to your preferred method.

Place a sheet of nori on a bamboo sushi mat, shiny side down.

Spread sushi rice evenly over the nori, leaving a 1-inch border at the top.

Sprinkle tobiko over the rice for added flavor and color.

Flip the nori over so the rice is on the outside.

Cut the salmon belly in half and place it in the center of the rice.

Add cucumber and avocado in a line next to the salmon belly.

Use a bamboo mat to roll the sushi, leaving a finger's width at the edge.

Secure the roll with your fingers and roll it gently, pushing the ingredients inside.

Squeeze the roll from both ends to shape it properly.

Cut the roll into 8-9 equal pieces, using water on the knife to prevent sticking.

Plate the sushi with pickled ginger, wasabi, and lemon.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens