Nori Stacks With Smoked Salmon Recipes

Steps:

• Preheat oven to 400 degrees. Rinse rice in several changes of water, jostling rice with fingertips, until water runs clear. Set in a sieve over a bowl to drain while you prepare the rest of the ingredients (at least 20 minutes).
• Using a mandoline or vegetable peeler, slice ginger paper-thin along the grain (to yield 1/2 cup). Bring a small pot of water to a boil, add ginger, and blanch 5 seconds; drain. Return pot to stove and add 3/4 cup vinegar, 2 tablespoons sugar, and 2 tablespoons water. Season lightly with salt. Bring to a simmer, stirring to dissolve sugar. Reserve half the vinegar mixture (this will be used to season your rice); add blanched ginger to remaining vinegar mixture and set aside. Cool completely.
• Place rice and 2 1/2 cups water in a small pot. Bring to a boil, then reduce heat to lowest setting and cover. Cook until rice is tender and all the water has been absorbed, about 12 minutes (alternatively, cook rice in a rice cooker according to manufacturer?s instructions). Remove from heat. Let sit with lid on, 10 minutes more. Transfer rice to a large bowl; cool 5 minutes. Fold in one-quarter of the reserved vinegar mixture with a wide spatula or plastic bench scraper, fanning the rice while you fold in vinegar mixture to cool it down quickly. Cover with a clean kitchen towel. Reserve remaining vinegar mixture for assembling.
• While rice cooks, season salmon generously with salt and let stand 10 minutes. Pat dry. Meanwhile, toss cucumbers and carrots with remaining 1/4 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, and sesame oil. Set aside. Roast salmon on a parchment-lined rimmed baking sheet until just cooked through, 8 to 10 minutes. Cool, then flake into 6 portions.
• To assemble, place 1 sheet of nori, shiny-side down, on a bamboo rolling mat with the long side closest to you. Dampen hands with reserved vinegar mixture and gently press 3/4 cup rice evenly across nori, leaving a 1/2-inch border on all sides. Spread 2 teaspoons mayonnaise evenly across center of rice. Layer 1/3 cup vegetable mixture, 1 portion salmon, and a few slices of avocado evenly across middle of rice. Sprinkle with sesame seeds. Starting with the edge closest to you, use the mat to fold the bottom third toward the center, pressing evenly across the roll to compress the filling. Repeat with another turn and gently press again. Remove mat. Lightly wet a sharp knife with vinegar mixture and cut into 6 equal pieces. Repeat with remaining sheets of nori. Serve with reserved pickled ginger and soy sauce.

Steps:

• Slice the salmon lengthwise into 4 to 5-inch long sheets about 1/4-inch thick. Place two slices on plastic wrap, salt and pepper fish, lay a sheet or nori on top. Place strips of squash on top of nori sprinkle with scallions, place another piece of plastic wrap on top and roll. Set in refrigerator to set (may be made in advance, up to this point.)
• Remove plastic wrap and heat a saute pan with 2 tablespoons peanut oil. Saute roll in pan rotating every minute. Depending on desired temperature- approximately 4 minutes of cooking time. Deglaze with soy sauce.

Steps:

• Peel potatoes and cut into 1/2-inch cubes. In a large heavy saucepan cover potatoes with salted water by 1 inch and bring to a boil. Simmer potatoes until tender, about 5 minutes. Drain potatoes in a colander and cool slightly.While potatoes are cooling, in a small non-stick skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds and curry powder until seeds begin to pop.
• In a bowl combine warm potatoes, mustard-seed mixture, yogurt, parsley, and salt and pepper to taste and with a potato masher mash potatoes until almost smooth.
• Peel and seed cucumber and cut into matchstick-thin strips. Cut salmon into 1/4-inch-wide strips. Put a sushi mat on a work surface with bamboo strips of mat parallel to front of work surface. On mat arrange 1 nori piece, shiny side down and with a long side lined up with near edge of mat, and spread 1/3 cup potato mixture evenly in a 2 1/2-inch-wide strip along near edge. Arrange one sixth of salmon and cucumber in a line along center of potato mixture and dampen far edge of nori with a moistened finger. Beginning with long side near you, roll up nori tightly, using mat as an aid to help tighten roll. Seal dampened edge and with a sharp knife cut roll crosswise into 6 pieces. Make 5 more rolls in same manner.

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.

Steps:

• Place rice and 2 cups of water in a medium saucepan; bring to a boil over high heat. Reduce heat to low and simmer, covered, until water has been absorbed, 14 to 16 minutes.
• Meanwhile, combine vinegar, sugar, mirin, sake, and salt in small saucepan. Warm mixture over medium-low heat until sugar and salt are dissolved, about 2 minutes. Set aside.
• Transfer the cooked rice to a large mixing bowl. Slowly add vinegar mixture to the warm cooked rice, stirring constantly, until vinegar mixture is incorporated into the rice. Let cool completely, stirring occasionally.
• Toast the nori sheets to enhance their flavor: Using tongs, pass each sheet over a gas flame, flipping and turning until it crisps and darkens in color. Both changes will be slight, so watch carefully; this should take only 30 seconds to 1 minute. (If only an electric burner is available, heat to medium, place a sheet of nori directly on the burner, flipping and turning for 30 seconds to 1 minute.)
• Place a sheet of toasted nori, shiny-side down, on a dry, clean work surface. Dampen your fingers with water to prevent the rice from sticking to your hands and spread 1 cup lightly packed rice onto the nori. Make sure to spread the rice evenly and all the way to the edges of the sheet. Wet your fingers again and dab 1/2 teaspoon of the wasabi paste over the layer of rice and spread it thin.
• Place a thin layer of smoked salmon over the rice, trimming the edges to fit the sheet of nori, top with a second sheet of nori, shiny-side down, and gently smooth the top layer with a rolling pin. Pressing down firmly seals the layers and makes them easier to cut. Repeat the process 2 more times, creating a total of 3 layers, ending with a final sheet of nori, shiny-side up this time. Wrap with plastic wrap and refrigerate for a minimum of 4 hours; overnight is best. Using a sharp, wet knife, trim the edges of the nori stack to measure 6 by 7 inches. Clean the knife and slice the nori stack into 1 by 1 1/2-inch pieces, re-wetting the knife between each slice. Garnish each piece with strips of ginger and a dollop of wasabi caviar. Serve with scallion soy dipping sauce.