Salmon Cucumber Roll
Salmon Cucumber roll.
1 7-10 oz salmon steak
1 bunch green onion
3 Seaweed sheets
3 cups cooked and prepared sushi rice.
2 Table spoons sesame seeds (optional)
Keep the skin on the salmon to keep the meat together after its done cooking.
Broil the fish for quick and easy cooking. Use a broiler pan with parchment paper or foil over it for easy clean up.
Place the salmon steak skin side down on the broiler pan (on top of the parchment or foil). Place the pan on the upper oven rack about 6 inches below the heat element. Set oven on Broil for 5 minutes. Turn salmon steak over cook for 3 minutes. When you are able to stick a fork into the salmon's thickest part and slightly twist it should easily flake. This indicates that its done. Remove from oven and set aside to cool.
Cut off the ends of cucumber and slice in long lengths. Slice off seeds. cut off the white part of the green onions after washing or cut into 'fit' lengths or the same size as the sheet of seaweed. So when rolled there is no green onion sticking out the sides.
Cut the salmon steak into half inch by half inch (12mm x 12mm) thick strips. Keep the salmon strips as long as possible so cut them length wise or laterally.
Use the salmon, cucumber, and green onion as filler for a medium roll. Follow
instructions for medium roll assembly to make into rolls.
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