Welcome to the world of culinary delight, where flavors dance upon your palate and aromas ignite your senses! In this article, we embark on a journey to discover the best recipe for cooking salmon rolls, a dish that harmoniously blends the richness of salmon with the delicate textures of rice and seaweed. As we navigate through the vast culinary landscape, we'll explore various techniques, ingredients, and cooking methods to unveil the secrets behind creating delectable salmon rolls that will tantalize your taste buds and leave you craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
SMOKED SALMON SUSHI ROLL
A very basic and easy way to make sushi rolls.
Provided by Vivian Lee
Categories Appetizers and Snacks Seafood
Time 5h
Yield 6
Number Of Ingredients 7
Steps:
- Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
- Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
- Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
- Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
Nutrition Facts : Calories 291 calories, Carbohydrate 45.1 g, Cholesterol 8.7 mg, Fat 6.9 g, Fiber 3.8 g, Protein 11.1 g, SaturatedFat 1.1 g, Sodium 404.7 mg, Sugar 0.2 g
SALMON AND HERBED ONION TEMPURA ROLL WITH WASABI SOY-HONEY DIPPING SAUCE
Steps:
- Heat a large skillet or wok over medium heat. Add the 1-tablespoon of oil and swirl to coat the pan. When the oil shimmers, add the onions and saute, stirring occasionally, until soft and browned, 6 to 8 minutes. Mix in the thyme, sage, and rosemary and season with salt and pepper, to taste. Add the mirin, and cook to evaporate the liquid, about 6 minutes. Cool.
- Arrange a sheet of the nori, shiny side down, on a rolling mat. Have a small bowl of water handy. Place a salmon fillet on the bottom half of the nori sheet and season with salt and pepper. Arrange 1/4 of the onions on the upper 1/3 of the salmon. Roll, wet the edge, and press the mat to seal. Repeat with the remaining nori, salmon, and onions. Allow the maki to rest, seam side down, for 2 minutes.
- Fill a fryer or heavy medium pot 1/3 full with the oil and heat over high heat to 425 degrees F. Place the flour in a medium bowl and slowly whisk in the club soda until the mixture resembles a light pancake batter. Dip the rolls in the batter and fry all at once, turning as necessary, until golden, 4 to 6 minutes. Remove the rolls with a mesh spoon and drain on paper towels. Season, to taste, with the salt and pepper.
- With a sharp knife, slice each maki in half. Cut one piece straight across into 3 pieces and cut the other piece diagonally into 2 pieces. Serve with dipping sauce.
- In a medium bowl, combine the soy sauce, vinegar, wasabi, honey, and sesame oil. Stir to blend.
SALMON AND SPINACH ROLL IN A PUFF PASTRY
Provided by Katie Brown
Categories Appetizer Bake Cocktail Party Salmon Spinach Phyllo/Puff Pastry Dough Pastry Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Put 2 sheets of puff pastry on top of each other. Roll out puff pastry on a lightly floured surface into a rectangle approximately 12 by 15 inches. Sprinkle with parsley, thyme, salt, and pepper.
- 3. In a sauté pan, melt 2 tablespoons of butter and sauté the shallots until translucent. Add spinach and sauté for 3 minutes. Remove from heat and cool mixture.
- 4. Spread spinach over pastry, top with diced salmon, and season with salt and pepper.
- 5. Roll up pastry, tucking ends in as you roll. Wrap pastry in parchment paper buttered with 2 tablespoons of butter and tie it up with kitchen string to hold roll together. Rub outside of paper with olive oil. Place on baking sheet and bake for 45 minutes.
- 6. Unwrap, slice roll, and serve with dill hollandaise .
SMOKED SALMON CREAM CHEESE ROLL
Delicious appetizer!! The spices used in this can be changed to suit your taste, I have used just Dill weed at times, but I do like a little bite in it. Chill time 2 hours.
Provided by Derf2440
Categories Lunch/Snacks
Time 15m
Yield 24 slices
Number Of Ingredients 9
Steps:
- In a food processor or blender, (or use an electric beater), combine cheese, lemon juice, lemon zest, garlic,onion, paprika, parsley and Lemongrass/chili.
- Process until combined and smooth.
- Spoon onto a piece of plastic wrap and shape into a 6 inch roll.
- Wrap salmon slices around cheese roll to cover, except ends.
- Roll to press salmon to cheese.
- Wrap tightly in new piece of plastic wrap and chill for at least 2 hours.
- Cut roll into 1/4 inch slices, serve on crackers or pieces of bagel.
- (If Lemongrass& Chilli is not available, (I was lucky enough to have a lovely person send me some from New Zealand, wonderful stuff!), use your favourite Hot spice.).
- An alternate way to do these, works well.
- Use unsliced, home smoked salmon, broken into small pieces and add to the mix after processing, so that there are little lumps of the smoked salmon. Roll in the plastic wrap and freeze until using. Then wrap very thin slices around roll after defrosting.
- You could even freeze the rolls without any salmon after wrapping and wrap with the slices of salmon when serving.
BAKED SALMON ROLL WITH A SWEET PONZU SAUCE
My favorite sushi restaurant closed down becuase of the current economic situation. this was my husbands favorite roll couldn't. find any other place that made it. we created our own version. great for anyone who scared to try the raw stuff.this creates two rolls. very yummy!!!!!!!!!
Provided by cheshirekatt22
Categories Lunch/Snacks
Time 45m
Yield 2 ROLLS, 2 serving(s)
Number Of Ingredients 15
Steps:
- Wash rice before cooking to remove as much of the starch as possible. water should run clear.cook your rice first i use my hand to measure the water but you can also just follow the direction on the package. after rice is done add 1/4 cup mirin, 1/4 cup sugar, 1/4 cup rice vinegar to the rice. mix well set aside to cool till touchable. while rice is cooling prep your filling and start your sauce.
- combine all sauce ingredients in small sauce pan. simmer till the liquid is reduce by half. remove from heat and place aside to cool.sauce should thicken while cooling.
- cut your cream cheese into strips generally i use half of a 8oz block cut into 4 1/2 inch strips. i usually keep the cream cheese strips in the fridge till ready to use.
- peel and deseed your cucumber. cut into long slices. i feed the extra to my kids or make a asian cucumber salad.
- shredd your crab and set aside.
- it is a plus to have a sushi mat most can be bought at any asian market . i got mine for $2.99 very inexpensive. if you don't have one though use saran wrap.
- i take my sushi mat and place a piece of saran wrap on top of it. now take 1 sheet of your nori and place it one the saran wrap.
- place a handfull of rice on to of your nori. make sure to keep some cool water running to keep the rice from sticking to your hand. smooth rice all over your wrap just enough to cover try to make it as even as possible. now pick up your rice covered nori and flip it so the rice is now on the saran wrap. on the side closest to you place your filling. i generally start with the cream cheese 2 slices, then cucumbers 4 - 6 slices and enough crab to line the roll. for a person who likes spicy i sometimes add a few drops of a chili sauce.
- now its time to roll. the sushi mat does help to make a seamless roll but you can cheat with the saran wrap it just not as perfect.
- pull the mat or saran wrap to cover the filling. give it s slight squeeze to make sure everything is tighly sealed. continue rolling the roll and squeeze again when you get to the end. make you the seam side is down. repeat with your second roll. make sure not to removed the saran wrap yet set your rolls aside. preheat oven to broil.
- make sure your salmon has no skin on it. i have my local store remove the skin i suggested a whole foods store if you have one. your fish monger will also tell you the best cuts he has currenly if you ask. cut into 1 1/2 to 2 inch strips.
- remove the top of your saran wrap on the roll but don't remove.
- place your salmon on top of the roll. place your saran wrap bake on the roll. squeeze the roll with your sushi mat or squeeze your saran wrap. this is the help the salmon form to the roll.
- using a very sharp knife with the saran wrap cut the pieces in the roll but still maintain its shape.
- spray a cookie sheet with pam. transfer roll to cookie sheet with saran wrap on to maintain shape.
- remove saran wrap it should come off easy after slicing through it.
- place cookie sheet in oven and broil for 3 to 5 mins to cook salmon and melt cream cheese.
- remove from oven and immediatly transfer to a plate or serving dish to not brown the bottom of the roll.
- pour sauce over the roll to your liking.
- you may want to wait a couple of minutes to eat as filling maybe very hot.
- garnish with some thinly sliced green onions if you like.
- sit back and enjoy
- don't forget your chopsticks.
Nutrition Facts : Calories 1684.2, Fat 46.2, SaturatedFat 23.5, Cholesterol 194, Sodium 1721.5, Carbohydrate 258.7, Fiber 3.9, Sugar 88, Protein 51.5
SMOKED SALMON SUSHI ROLL
I love smoked salmon sushi and enjoy the addition of cucumber, avocado and wasabi in this one. If you have never rolled your own sushi, it may take a little time to master, but you'll find it gets easier. You will need a bamboo rolling mat for this recipe. Prep time includes soaking the rice for 4 hours.
Provided by Kathy D
Categories Other Appetizers
Time 5h
Number Of Ingredients 7
Steps:
- 1. Soak the rice for about 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. The rice must be slightly dry as the vinegar will be added later.
- 2. As soon as the rice has been cooked, mix in 6 T. rice wine vinegar to the hot rice. Spread the rice on a plate or cutting board until completely cooled.
- 3. Put 1 sheet of nori on a bamboo mat, press a thin layer of cool rice onto it. Leave at least 1/2 inch top and bottom edge of the nori uncovered. This is for easier sealing.
- 4. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position thema bout 1 inch away from the bottom edge of the nori.
- 5. Slightly wet the top edge of the nori. Roll from bottom to the top edge, with the help of the bamboo mat, tightly. Cut roll into 8 equal pieces.
- 6. Repeat for other rolls.
SMOKED SALMON ROLL UPS
These appetizers are beautiful to look at (very colorful) and wonderful to eat. They are the focal point of any appetizer tray I have ever done. Yes, they are a bit "diddly" but well worth the effort.
Provided by Just Call Me Martha
Categories Vegetable
Time 20m
Yield 20 roll ups, 20 serving(s)
Number Of Ingredients 12
Steps:
- Mix cream cheese and wasabi powder together.
- Let sit for 15 minutes.
- Meanwhile, cut smoked salmon into pieces approximately 2x3 inches.
- Spread cream cheese mixture over smoked salmon pieces.
- Place a piece of julienned carrot, celery, zucchini, red, green and yellow pepper on salmon.
- Add several small pieces of chopped red onion.
- Roll up salmon into small bundle and tie with one stem of chive.
- Serve on a platter decorated with thin slices of lemon.
PANKO-CRUSTED SALMON ROLL WITH AVOCADO AND GRILLED MAITAKE VINAIGRETTE
Provided by Ming Tsai
Categories appetizer
Time 40m
Yield Yield: 4 servings
Number Of Ingredients 14
Steps:
- Lay each piece of salmon on a sheet of nori (on a bamboo mat) towards the bottom half. Season and lay down avocado slices and roll tightly like maki sushi. Place flour, egg and panko in 3 separate dishes. Roll sushi in flour, then egg, then panko and fry at 375 degrees F until golden brown, about 3 to 5 minutes. Meanwhile, in a blender, add the shallots, wasabi, soy and lemon juice and blend. Drizzle in the oil and toss with grilled maitakes. Check for seasoning.
SALMON ROLL-UPS
A take on sushi rolls. Tortilla's for the nori sheets and a spicy mix using wasabi and ginger in the dressing. Crunchy almonds, cucumbers, and red onions. Cilantro and bean sprouts would be nice options in these roll-ups.
Provided by Rita1652
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix dressing ingredients together.
- Lay out the 2 wraps and spread 1 tablespoon of the dressing on over one side of each wrap.
- Place the baby greens on the spread dressing. Top with red onions, line the cucumbers across the wrap. Mix the dressing into the salmon. Spread the salmon along side the cucumbers. Place the avocado slices along the salmon if using. Sprinkle the almonds over the salmon. Roll up tightly the tortillas be sure to roll so the cucumbers are all though the rolls. Slice each wrap into 8 slices and place cut side up.
SALMON ROLL
Make and share this Salmon Roll recipe from Food.com.
Provided by Shar-on
Categories Lunch/Snacks
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare the biscuit dough as per package.
- Roll into rectangle 1/4 inch thick. Spread with soft butter.
- Drain the salmon, flake and add juice, onions and mayonnaise. Spread on dough.
- Roll up from the long side, turn cut side down, close the ends.
- Bake at 400 degF for 30 minutes.
- Service with parsley sauce.
SMOKED SALMON ROLL-UPS
Based on the reviews during the CrazE #3 contest I've reduced the amount of cream cheese. A great quick and easy appetizer that everyone will love. Cooking time indicated is actuallly chilling time.
Provided by Galley Wench
Categories < 4 Hours
Time 3h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain, flake and remove skin and bones from salmon.
- In a large bowl combine cream cheese, lemon juice, red onion, horseradish, salt, and liquid smoke.
- Add salmon to cream cheese mixture; mix well.
- Divide mixture between the flour tortillas; evenly spreading out the filling to the edge.
- Sprinkle top of each tortilla with minced dill.
- Spread two tablespoons of (drained) sliced olives down the center of each toritilla.
- Roll up tortillas; wrap each roll in plastic wrap and refrigerate for 2 to 3 hours.
- To Serve: Slice into bit-size pieces.
SALMON ROLL
Provided by Amanda Hesser
Categories dinner, appetizer
Time 20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Cut each salmon slice into a 2-by-4-inch rectangle, reserving trimmed edges for another use. Cover a baking sheet with plastic wrap. Lay the salmon out on the plastic wrap, and cover with another layer of plastic wrap. Chill in the refrigerator for 30 minutes.
- In a medium bowl, combine crab meat and cream, mixing with a fork to break up the crab into fine shreds and to bind it lightly with the cream. Season to taste with salt and pepper.
- For each salmon roll, lay a rectangle of salmon in the center of a 12-by-6-inch square of plastic wrap. Evenly spread about 1 1/2 tablespoons of the crab mixture on the salmon. Begin rolling the salmon on its long side, lifting the plastic wrap to help form the salmon into a cigarette shape. Twist the ends of the plastic wrap tightly to make the cylinder compact, and use your hands to make it a uniform shape. Place rolls on a small baking sheet, and chill in the freezer for 1 hour. The rolls may be made and frozen up to 2 days in advance.
- In a small bowl, whisk together the pesto and olive oil, and season to taste with salt. Set aside.
- An hour before serving, remove salmon rolls from freezer. Remove plastic wrap, and cut the ends from each roll to make neat cylinders. Let warm to room temperature. To serve, lay a salmon roll in the center of each plate. Spoon a little caviar (if using) on top of each, and garnish with a chervil sprig or small basil leaf. Spoon a little pesto oil on the plate, and serve.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 7 grams, Carbohydrate 0 grams, Fat 10 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 198 milligrams, Sugar 0 grams, TransFat 0 grams
CHRISTMAS SALMON PARTY ROLL
This appetizer can be used any time of year, but the parsley makes it especially attractive at Christmas.
Provided by ChefWhiz
Categories Spreads
Time 4h
Yield 24-32 serving(s)
Number Of Ingredients 7
Steps:
- Drain salmon, flake with a fork.
- Add cream cheese, lemon juice, onion, and horseradish.
- Mix well and chill several hours.
- Shape into a log.
- Combine pecans and parsley and mix well.
- Roll log in pecan mixture and chill several hours.
- Serve with crackers.
Nutrition Facts : Calories 79, Fat 6.5, SaturatedFat 2.5, Cholesterol 21.4, Sodium 37.2, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 4.7
SMOKED SALMON ROLL
I also use this as a filling for canapes and sandwiches. I usually mold it in a fish shaped mold and then sprinkle with chopped pecans and parsley mix and serve with Club Crackers.
Provided by Marsha Gardner
Categories Seafood Appetizers
Number Of Ingredients 8
Steps:
- 1. Drain and flake salmon, removing skin and bones. Combine salmon, cream cheese, lemon juice, onion, horseradish and liquid smoke. Taste for salt and add if needed.
- 2. Chill several hours. Combine parsley and pecans. Shape mixture into logs and roll in nut mixture or mold in a fish mold. Serve with Club Crackers.
LC SALMON AND VEGGIE ROLL
I love California Rolls, but the carb amount is staggering! I searched the internet for low carb alternatives and did see a recipe using riced cauliflower. When I read the recipe it seemed incomplete - there would be no way the riced cauliflower would have the same texture. I'm not saying it wouldn't have been tasty - but I...
Provided by Tammy Brownlow
Categories Vegetable Appetizers
Time 50m
Number Of Ingredients 9
Steps:
- 1. Place cauliflower in a microwave safe container and defrost on high 10 minutes.
- 2. Rice the cauliflower in your food processor.
- 3. Place cauliflower in a fine sieve and press firmly with a rubber spatula until all excess moisture has been removed.
- 4. Place back in microwave container and cook on high 2 minutes. Xanthan gum is activated by heat so this step is essential to create the sticky rice texture you want.
- 5. Add rice vinegar and sprinkle xanthan gum over cauliflower. Stir well to combine until you see cauliflower sticking together in clumps.
- 6. Place in refrigerator until completely cold.
- 7. Bake salmon with a couple of pats of butter, salt and pepper for 20 minutes on 350 or until done.
- 8. Slice cream cheese and avocado. NOTE: I think sliced cucumber, and pickled radish would be wonderful in this. When I created this recipe I just wanted to test to make sure the cauliflower wouldn't fall apart during service and didn't have those veggies on hand. The salmon can also be replaced by crab meat, or shrimp.
- 9. Toast flax seeds on medium low heat until fragrant. Remove from heat and allow to cool.
- 10. Place plastic wrap over bamboo mat. Sprinkle with flax seeds.
- 11. Spread riced cauliflower over flax seeds - pressing firmly and evenly as shown. You may dip your finger tips in water to help this process.
- 12. Top with Nori sheet.
- 13. Place salmon, cream cheese, and avocado slices in thin rows on top of nori sheet.
- 14. Begin to roll tightly but carefully.
- 15. Complete roll. Place on small cookie sheet and put in freezer about 20 minutes. I do this because it will make slicing easier.
- 16. To serve: Slice in 1 inch pieces and place on platter. Serve with soy sauce, pickled ginger, and wasabi to taste. Enjoy!
- 17. Nutrition Info: Calories 395Calories from Fat 234 % Daily Value* Total Fat 26.0g40% Saturated Fat 9.2g46% Trans Fat 0.0g Cholesterol 70mg23% Sodium 195mg8% Potassium 1321mg38% Total Carbohydrates 17.6g6% Dietary Fiber 9.5g38% Sugars 5.8g Protein 25.2g
PECAN SALMON ROLL
This is a wonderful spread for crackers. I make it ahead of time and then bring it out before dinner is served. My guests love it, and there is usually nothing left. Easy and quick with just the right amount of spice. Also not very fishy, which is surprising. Definitely a favorite.
Provided by CATWALK16
Categories Appetizers and Snacks Spicy
Time 2h15m
Yield 16
Number Of Ingredients 8
Steps:
- In a medium bowl, beat together cream cheese, green onion, lemon juice, horseradish, and cayenne. Fold in salmon until well blended. Cover, and chill in the refrigerator at least 2 hours.
- Shape the cream cheese and salmon mixture into a log, approximately 8 inches long. Roll log in pecans and parsley to coat. Refrigerate until serving.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 1.2 g, Cholesterol 26.8 mg, Fat 9.5 g, Fiber 0.4 g, Protein 7.5 g, SaturatedFat 3.7 g, Sodium 137.7 mg, Sugar 0.3 g
Tips:
- Choose the Right Salmon: Opt for fresh or frozen salmon that's sushi-grade, ensuring its safety for raw consumption.
- Properly Clean and Prepare the Salmon: Clean the salmon thoroughly, removing bones and skin. Cut into thin slices against the grain for the best texture.
- Use Quality Ingredients: Select fresh vegetables, ripe avocado, and high-quality mayonnaise for the ultimate flavor experience.
- Don't Overwork the Rice: Cook the sushi rice according to package instructions, but avoid overworking it to prevent mushy results.
- Keep It Cold: Throughout the preparation process, keep the salmon and other ingredients chilled to maintain freshness and prevent spoilage.
- Use a Sharp Knife: Employ a sharp knife for clean, precise cuts, ensuring the rolls hold their shape.
- Garnish Wisely: Add a sprinkle of sesame seeds, tobiko, or sliced avocado on top of the rolls for a visually appealing presentation.
Conclusion:
Experimenting with the versatile salmon roll recipes presented in this article can lead you to culinary mastery. Whether you prefer the classic California roll, the vibrant spicy salmon roll, or the unique flavors of the avocado salmon roll, there's a recipe here to satisfy every palate. Remember, practice makes perfect, so don't be discouraged if your first attempts aren't flawless. With patience, attention to detail, and a love for cooking, you'll soon be impressing your friends and family with your homemade salmon roll creations.
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