Homemade Recipe for Sushi: Seared Salmon Roll 8pc (Avocado and Cucumber inside)
Updated: Jul 27
Total: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 5 minutes
nce you've mastered the basics of making Inside Out Rolls, creating special rolls like Rainbow and Red Dragon Rolls becomes much more manageable. A particular roll is an Inside Out Roll with ingredients placed on top, often including fish and vegetables such as avocado. The key is experimenting with different fillings and outer layer combinations.
One popular variation is the Alaskan Roll (the Seattle Roll or 49ers Roll in the San Francisco Bay Area), which typically features Crab and Avocado on the inside with Salmon on top. Another delectable option is the Caterpillar Roll, where Shrimp Tempura is combined with Eel and avocado. The secret to making special rolls is how you cut the ingredients and the quantity you use. It may be challenging to grasp this concept by just reading the recipe, so I always encourage my sushi class attendees to dive right in and make their first roll without worrying about making mistakes.
In my experience, many participants in the class strive for perfection with their initial attempts, but this can be extremely difficult. Please take the opposite approach: intentionally make mistakes on your first roll so that you can learn and understand the process better. Only by making that first roll will you gain insights into how to cut the ingredients precisely for the topping, determining the right thickness, size, and other essential factors.
Class participants often exclaim, "Oh, now I understand that I cut the Tuna too thick!"
"Yes, exactly. Now that you've made a roll, everything I've been discussing makes more sense, doesn't it?"
Sushi-making is an art of precision, requiring precise cuts for ingredients in terms of thickness, direction, width, and length. While it may seem impractical to include detailed measurements like "Cut Tuna, 20mm (W) x 45mm (L) x 5mm (T)" in a recipe, the process becomes intuitive as you gain experience. So, go ahead and make your first (or second) roll, and continue honing your skills.
This recipe will make much more sense after your initial attempt.
INGREDIENTS (for one roll):
30 - 50g Sushi Rice
1 Nori Seaweed, half sheet
5 Slices Sushi Grade Salmon, thinly sliced
4 -6 Cucumber, Julienned
2 -3 Avocado
Makisu Rolling Mat
(How to spread rice for Inside Out Rolls, Step 2 - 12)
Make Sushi Rice (follow this recipe).
Wipe the cutting board with a wet towel to moisten.
Place half sheet nori horizontally, rough side facing up.
Wet your hands.
Grab sushi rice, tennis ball size, approximately 200g.
Place the sushi rice on the top left corner, shaping it like a potato.
Using the bottom part of your left palm, apply pressure, spread the sushi rice horizontally.
With your right hand, making a “U” shape, guide the sushi rice so that it covers the top half to 2/3 of the Nori.
Rhythmically, turn your left hand three times to cover the top portion of the Nori with rice.
Clean your hands with a wet towel, dip your fingers in the water.
Using fingertips, apply the pressure, spread the rice to the bottom, from the left, center, and right.
Spread the sushi rice all the way to the top and corners to cover the entire sheet of Nori as even as possible.
Flip the Nori with Sushi Rice so the Nori is facing up.
Place Avocado and Cucumber, in the center of Nori.
Pick up the bottom edge of the Nori, roll like a Yoga mat. The bottom edge should land below the top edge of Nori.
Seal, then roll another 90 degrees forward.
Place a plastic covered Makisu over the roll and squeeze. Remove the plastic.
Place sliced salmon on top of the cucumber avocado roll.
Place the plastic back and cover with Makisu. Squeeze.
Cut into 8 pieces. Remove the plastic.
Sear the salmon on top of the roll with the torch.
( Steps 18 - 20)
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