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Smoked Salmon Sushi Rolls

Smoked Salmon Sushi Rolls | If you’ve been craving a sushi night, why not serve homemade sushi for a cozy date night or family dinner? Take kitchen inspiration from a takeout-inspired sushi roll recipe — DIY sushi is easy and so fun to create together! Use your favorite veggies and proteins, then get the family involved in wrapping the rolls. It’s a fun activity with kids and creates a delicious meal for the whole family! Serve with Kikkoman® Less Sodium Soy Sauce for dipping.

Ingredients

Yield: Makes 2 sushi rolls, approximately 8 pieces per roll
Prep Time: 20 minutes
Inactive Time: 20 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 10 minutes

½ cup uncooked sushi rice
1 nori sheet
1 teaspoon lightly toasted sesame seeds, divided
2 ounces smoked salmon slices
1 cucumber peeled and sliced into thin sticks
⅓ cup finely shredded purple cabbage
¼ cup fresh cilantro

For Serving
¼ cup Kikkoman® Less Sodium Soy Sauce

For Sriracha Mayonnaise (optional)
¼ cup Mayonnaise
1 teaspoon Kikkoman® Sriracha Hot Chili Sauce

Instructions

  1. Cook rice according to package directions and cool until just warm. Cut nori sheet in half lengthwise. Place 1 sheet of nori on a piece of plastic wrap on a sushi mat with the smooth side facing down. Scoop approximately ¾ cup of sushi rice on nori and press to evenly cover nori using damp fingertips. Sprinkle rice with ½ teaspoon of toasted sesame seeds and gently flip nori so the rice is now facing down.
  2. Place a few slices of smoked salmon, cucumber, shredded cabbage, and cilantro in a row in the center of nori.
  3. Use fingertips to tuck ingredients in as you roll the sushi mat away from you. Continue to roll firmly until a log is formed. Use the plastic wrap to firmly seal the seam of the sushi roll. Wrap firmly in plastic wrap and refrigerate to chill for 20 minutes. Repeat with remaining ingredients to create a second roll.
  4. While rolls chill, stir together ingredients for sriracha mayonnaise in a small bowl. Transfer to a small sandwich bag and cut off the tip. Remove plastic wrap and slice sushi rolls into 8 slices. Drizzle with sriracha mayonnaise and serve right away with soy sauce for dipping.

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