Courtly Sweet Pumpkin, Cucumber, and Salmon Rolls
A Healthy Meal! Diet Salmon Roll Recipe Using Sweet Pumpkin, Cucumber, and Salmon
These Sweet Pumpkin, Cucumber, and Salmon Rolls are made even healthier and lighter by using sweet pumpkin instead of white rice. Enjoy this special dish at home, easily made with fresh cucumber and tender salmon, offering both deliciousness and nutrition. Highly recommended for those on a diet or seeking healthy meals!
Essential Ingredients- 200g Sweet Pumpkin (approx. 1/4 of a medium pumpkin)
- 1 Cucumber (medium size)
- 300g Fresh Salmon Sashimi (sushi-grade or suitable for slicing)
- 1 sheet Gim (dried seaweed for kimbap)
Cooking Instructions
Step 1
First, prepare all ingredients for the salmon rolls by washing them thoroughly. The freshness of the salmon is crucial, so ensure it’s suitable for sashimi.
Step 2
Wash the sweet pumpkin under running water. Place it in a steamer with the cut side facing down. Steam for at least 20 minutes, or until easily pierced with a fork, indicating it’s tender. The steaming time may vary depending on the size and type of sweet pumpkin.
Step 3
While the steamed sweet pumpkin is still hot, mash it thoroughly with a fork until it’s smooth and lump-free. Aim to mash it until it resembles the texture of cooked rice.
Step 4
Set the mashed sweet pumpkin aside for now. This mashed consistency will make it easy to spread on the seaweed sheet.
Step 5
Wash the cucumber clean. Since cucumbers have a high water content, it’s important to manage the moisture so the rolls don’t become too watery.
Step 6
Using a vegetable peeler, thinly peel the skin off the cucumber. While you can use it with the skin on, peeling it results in a softer texture.
Step 7
Trim off the ends of the cucumber. This makes it easier to roll and prevents them from sticking out.
Step 8
Place one sheet of kimbap gim (seaweed) on a bamboo rolling mat, with the rough side facing up. Handle the seaweed sheet carefully to prevent it from breaking.
Step 9
Spread the mashed sweet pumpkin evenly over the kimbap gim. Spread it thinly, similar to how you would spread rice for kimbap, ensuring it covers the sheet all the way to the edges. The natural sweetness of the pumpkin will enhance the overall flavor of the roll.
Step 10
Place the fresh salmon sashimi lengthwise over the center of the sweet pumpkin layer. Ensure the salmon pieces are not too thin and have a satisfying thickness.
Step 11
Lay the whole prepared cucumber lengthwise on top of the salmon. The cucumber will add a refreshing crunch and complement the richness of the salmon.
Step 12
Gently lift the edge of the kimbap gim and begin to roll, encasing the salmon and cucumber. Make sure to hold the cucumber in place as you start rolling.
Step 13
Using the bamboo mat, roll the kimbap gim tightly. Begin by gently pressing the end of the seaweed to secure the ingredients and form a firm roll. The mashed sweet pumpkin acts as a binder, making it easier to shape.
Step 14
Slice the tightly rolled sweet pumpkin, cucumber, and salmon roll into bite-sized pieces, typically about 2-3 cm thick. For cleaner cuts, you can hold the roll firmly with the bamboo mat one more time before slicing.
Step 15
Arrange the sliced rolls attractively on a plate. Your Sweet Pumpkin, Cucumber, and Salmon Rolls are now complete! Serve them as is to enjoy the natural flavors of the fresh ingredients, or with soy sauce and wasabi for an extra kick.
