Party Sushi

Print Recipe
Party Sushi
Servings
Ingredients
  • 1 Cup Sushi Rice
  • 4 Ounces lean Roasted or Grilled Salmon Chilled
  • Paper Thin Lemon Slices
  • Fresh Cilantro
  • Thinly Sliced Jalapenos
  • 1 (8x 7-1/2 inch) Sheet Sesame Soy Paper (or seaweed if you can't find the soy paper
  • Prepared Wasabi (optional)
  • Soy Sauce or Panzu Sauce
Servings
Ingredients
  • 1 Cup Sushi Rice
  • 4 Ounces lean Roasted or Grilled Salmon Chilled
  • Paper Thin Lemon Slices
  • Fresh Cilantro
  • Thinly Sliced Jalapenos
  • 1 (8x 7-1/2 inch) Sheet Sesame Soy Paper (or seaweed if you can't find the soy paper
  • Prepared Wasabi (optional)
  • Soy Sauce or Panzu Sauce
Instructions
  1. Place a sushi mat on a cutting board so that the wooden sticks that comprise it, run horizontally.
  2. Place the soy paper on the sushi mat. Run your hands under cool water, shake them off so they’re moist, but not dripping. Then scatter the rice evenly over the entire sheet of soy paper. Press the rice in a thin even layer firmly over the soy paper so it is completely covered. (Remoisten your hands slightly if the rice starts to stick to them).
  3. Spread the salmon over about 1/3 of the rice starting from the edge closest to you. Press the salmon gently into the rice. Add a layer of lemon slices, then cilantro and jalapeno.
  4. Then pick up the end of the rolling mat and soy paper closest to you and roll it tightly to the rice on the far side just past the filling, then continue to roll it so that the exposed rice wraps around the stuffed roll. Transfer the roll to a cutting board.
  5. Run a very sharp knife with a thin, straight blade under cold water. Shake off any excess water then slice the roll into 8 equal slices. Enjoy immediately with wasabi, lower-sodium soy sauce or ponzu sauce for dipping.
Recipe Notes

Below is the Recipe for the Sushi Rice!

Basic Sushi Rice

1-1/2 cups rice
2 cup water

Add the rice and water to a medium saucepan. Bring the mixture to a boil, then lower the heat to a simmer. Add a lid and cook the rice for 20 minutes. Then turn off the heat and allow the rice to sit, covered, for 5 minutes.
Transfer the rice to a medium mixing bowl.
In a small bowl, stir the sugar into the vinegar until it is dissolved. Hold a wooden spoon over the bowl of rice and pour the vinegar so that it runs down the spoon and is evenly distributed over the rice. Then stir the mixture. The rice should be sticky. Allow the rice to cool to room temperature.

Makes 4 cups (slightly packed) sushi rice.

Devin Says: Do not use leftover rice for sushi. It should always be made fresh and cooled, ideally for a couple of hours.

Devin Says: Save money by seeking out an Asian specialty market in your area. Not only will you find tons of unique prepared sauces and foods, key Asian ingredients like sushi rice, wasabi, soy paper and even Saki tend to be much less expensive when purchased there.

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