Fresh Aged Salmon Roll Recipe
Delicious Aged Salmon Rolls at Home: Visually Appealing and Wonderfully Tasty!
Introducing a recipe for delicious salmon rolls made with fresh, aged salmon, perfect for enjoying at home. These rolls are as beautiful to look at as they are delightful to eat. Let’s make flavorful salmon rolls that will surely whet your appetite!
Salmon Roll Ingredients
- 2 bowls cooked rice
- 300g fresh aged salmon
- 3 sheets of roasted seaweed (for kimbap)
- 2 handfuls of fresh sprouts
- 3 eggs, made into a thick omelet
- 1 cucumber
- 3-4 imitation crab sticks or crab meat sticks
Tartar Sauce
- 3 Tbsp mayonnaise
- 1/6 onion, finely minced
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 1 Tbsp vinegar
- 1/2 tsp sugar
Sushi Vinegar Seasoning
- 3-4 Tbsp vinegar
- 2 Tbsp sugar
- 2 pinches of salt
- 3 Tbsp mayonnaise
- 1/6 onion, finely minced
- 1 Tbsp lemon juice
- 1 Tbsp honey
- 1 Tbsp vinegar
- 1/2 tsp sugar
Sushi Vinegar Seasoning
- 3-4 Tbsp vinegar
- 2 Tbsp sugar
- 2 pinches of salt
Cooking Instructions
Step 1
First, whisk the eggs and cook them into a thick omelet. Once cooled, slice it into manageable pieces. Peel the fresh cucumber, then cut it into thin julienne strips. Lightly salt the cucumber strips and let them sit for about 10 minutes, then gently squeeze out excess water. Prepare the imitation crab sticks by shredding or slicing them into bite-sized pieces. Rinse the sprouts under running water and pat them dry.
Step 2
Gently pat the surface of the fresh aged salmon with a paper towel to remove any excess oil. Then, carefully slice the salmon into thick pieces, about 1.5 cm thick, ensuring it doesn’t break apart.
Step 3
Wash 2 cups of rice and soak it for about 30 minutes. Add water and a piece of kombu (kelp) to the soaked rice, and cook it using the ‘sushi rice’ or ‘nutritious rice’ setting on your rice cooker.
Step 4
In a small bowl, combine the ingredients for the sushi vinegar seasoning: vinegar, sugar, and salt. Stir well until the sugar has completely dissolved.
Step 5
Pour the prepared sushi vinegar mixture over the warm, freshly cooked rice. Use a spatula to gently mix the vinegar into the rice, being careful not to mash the grains. Allow the rice to cool slightly so it’s easier to handle and doesn’t clump together.
Step 6
Place a sheet of roasted seaweed (gim) on a bamboo sushi mat, shiny side down. Spread a thin, even layer of the sushi rice over the seaweed, leaving about a 1-2 cm border clear at the top edge to help seal the roll. Flip the seaweed over so the rice side is down.
Step 7
Now, layer your prepared ingredients onto the seaweed. Arrange the sliced egg omelet, julienned cucumber, and prepared imitation crab sticks attractively. Top with the thick slices of aged salmon, followed by a generous amount of fresh sprouts. If you like, add a drizzle of creamy tartar sauce for an extra layer of flavor.
Step 8
Using the bamboo mat, carefully and tightly roll the seaweed, tucking in the ingredients as you go. Roll firmly to ensure the ingredients stay in place and the roll is compact. You can lightly moisten the top edge of the seaweed with water or a few grains of rice to seal the roll. Once rolled, slice the salmon roll into 2-3 cm thick pieces using a knife lightly moistened with water, and arrange them beautifully on a plate.
Step 9
Your visually appealing and wonderfully delicious aged salmon rolls are now complete! The fresh salmon and colorful ingredients come together to create a dish that’s a feast for both the eyes and the palate. Enjoy these homemade salmon rolls made with care!
