Sometimes when I use smoked salmon for a sushi roll, I just lay the smoked salmon on top of the rice, then add omelet and either avocado or cucumber. Sometimes, I chop up the smoked salmon, mixed it with chopped slightly ripe mango and chopped scallions, then sprinkle some seasoning before spreading the mixture on top of the rice then roll it all up tight and snug. They’re really good.
Smoked Salmon Mango & Scallions Sushi Rolls
- 3 oz smoked Salmon (Vita or other brands)
- Sushi rice ((Japanese sticky rice, cooked)
- 2 tbsp rice vinegar
- sprinkles of salt and pepper
- 1 tsp of sugar
- 1/2 slightly ripe mango (peeled and chopped)
- 2 strings scallions (chopped)
- seaweed/nori sushi wrappers
- water for sealing
- wasabi mayonnaise
- soy sauce
- lemon juice
- sprinkle of red pepper flakes
- Cook the rice. Put some in a bowl, season with vinegar, powdered ginger, salt and pepper. Set aside to cool for a bit.
- In another bowl, mix together the chopped smoked salmon, mango, scallions, and a tsp of wasabi mayonnaise. Season with salt and pepper then gently stir everything together.
- Once the rice has cooled down a bit, start making the sushi rolls.
- Spread the rice on the seaweed. Look closely at the picture. There’s a a part of the seaweed with no rice. You need to do that to fold it nice and tight in the end. Spread a little bit of smoked salmon on top of the rice. Spread in the middle of the rice. The roll it up tight. Lightly brush the end of the seaweed with water then roll rightly.
- Repeat the process with the remaining seaweed/nori wrappers. Place the rolls in a platter. Wrap with a saran wrap then store them in the fridge for an hour or so. Once that process is over, slice up the rolls.
Serve with the dip which is a mixture of soy sauce, lemon juice and red pepper flakes, and wasabi on the side.