Smoked Salmon And Jicama Maki Sushi Rolls Recipes

Steps:

• Bring a large pot of water to a strong boil.
• Remove the woody stems from the collard greens using the tip of a sharp knife.
• Carefully lower the collard greens into the boiling water with a steamer basket or a long pair of tongs. Cook over high heat until the collards lose their starchy rigidity and become pliant, about 1 minute, then carefully remove from the water and lay on a paper-towel-lined plate. Allow the greens to cool before handling.
• Meanwhile, prepare a smoker or grill for indirect cooking at 225 degrees F.
• Drain the stewed tomatoes of their juice (reserve the juice) and add the tomatoes to a disposable aluminum pan. Place tomatoes in the smoker. Allow to smoke until the tomatoes acquire a savory smoky fragrance, about 1 hour. Remove the tomatoes.
• Puree the smoked tomatoes into a thick sauce in a blender. If the tomatoes are too thick, thin the puree with the reserved tomato juice. Keep warm.
• Fill a large pot with cold water. Mince the sweet potatoes into roughly 1/2-inch cubes. Add the sweet potatoes to the cold water.
• Bring to a boil over high heat. Cook until sweet potatoes can be easily pierced with a knife, about 20 minutes. Drain in a colander and let cool.
• Meanwhile, add 3 cups water to the rice in a saucepot. Bring to a boil, then cover and reduce to a simmer. Cook until rice is fluffy and the water has either cooked into the rice or evaporated off.
• Combine sweet potatoes, brisket, rice and jalapeno jelly in a large bowl.
• Whisk the heavy cream and horseradish into the sour cream in medium bowl. Season with a touch of lemon juice and salt. Keep cool.
• Assembly: On a clean cutting board, lay one blanched collard green on top of another, orienting them so that the stem seams do not line up and weaken the finished roll. Along the center line of the greens, add one quarter of the sweet potato filling mixture. Tightly roll the greens over the filling like a wide sleeping bag, then slice into 1-inch-wide pinwheels. Repeat with remaining greens and filling.
• Spread a 2-ounce ladle of the smoked tomato puree on a plate.
• Carefully transfer the rolls to the plate with a long spatula. Finish with a zig-zag drizzle of horseradish crema.

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:

• Smoked (mild-kippered) pink salmon: Thaw pink salmon fillets and place flesh-down on 1/4-inch layer of salt. Sprinkle another layer of salt over the skin side and allow to sit 15 minutes. Rinse thoroughly and lay skin-down on rack of portable electric smoker to dry in cool, dry place, about 1 hour. Rub fistful of brown sugar liberally over flesh. Allow to air-dry 2 hours. Smoke 4 to 6 hours with a single pan of alder chips to produce a mild, golden kipper. Refrigerate overnight.
• Sushi Rice: Cook rice and cool 10 to15 minutes. Put rice in large mixing bowl and sprinkle with rice vinegar, sugar and salt. Fold mixture at least 3 minutes. The more you cool and air rice mixture, the shinier its texture.
• Use tweezers to remove small pin bones from kippered pink salmon fillet. Place skin up on plastic wrap twice as wide as fillet. Carefully lift off skin. Peel and slice lemon paper-thin, removing seeds. Lay single layer of lemon slices on fillet. Take ?Gari? or pickled ginger and squeeze out as much juice as possible. Place layer 2 slices thick, over lemon. Wet hands (so rice won?t stick) and spread rice over top of pickled ginger to form neat layer, no more than 1/2-inch thick. Lift plastic wrap up and over fillet. Wrap securely by compacting contents with hands. Refrigerate at least 1 hour to further firm rice.
• Serving Suggestions: Remove plastic wrap so rice is on bottom. Moisten blade of sharp knife with water and slice diagonally, into individual servings 3/4 to 1-inch wide. Garnish with your choice of greens, and extra portions of pickled ginger and sliced lemon.

Steps:

• First, make the rice. Rinse the sushi rice in a colander, massaging it with your hands until the water runs clear. Leave to drain for 15 mins.
• Put the rice in a saucepan with 200ml water and the sake or mirin, if using. Bring to the boil, then cover with a lid, reduce the heat to low and simmer for 20 mins until the liquid is absorbed. Remove from the heat. Set aside, covered, for 15-20 mins.
• Transfer to a large bowl. Dissolve the sugar, if using, in the vinegar with a good pinch of salt, pour over the rice and mix. Cover with a damp tea towel and set aside at room temperature until ready to use.
• Put 1 nori sheet on a bamboo mat and cover the surface with half of the cooled rice. Lay half of the salmon and cucumber slices along the length of the rice in a strip, being careful not to overfill it. Run a pea-sized blob of wasabi (more if you like it really hot) along the edge of the filling with your finger.
• Roll up tightly and squeeze to seal when you reach the end. Repeat with the remaining nori, salmon and cucumber, and more wasabi. Slice each roll into 6 pieces, and serve with extra wasabi, ginger, soy sauce and salmon roe, if you like. Will keep in the fridge for 1 day.

Steps:

• 1. Soak the rice for about 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. The rice must be slightly dry as the vinegar will be added later.
• 2. As soon as the rice has been cooked, mix in 6 T. rice wine vinegar to the hot rice. Spread the rice on a plate or cutting board until completely cooled.
• 3. Put 1 sheet of nori on a bamboo mat, press a thin layer of cool rice onto it. Leave at least 1/2 inch top and bottom edge of the nori uncovered. This is for easier sealing.
• 4. Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon onto the rice. Position thema bout 1 inch away from the bottom edge of the nori.
• 5. Slightly wet the top edge of the nori. Roll from bottom to the top edge, with the help of the bamboo mat, tightly. Cut roll into 8 equal pieces.
• 6. Repeat for other rolls.

Steps:

• Put the rice in a small pan with 600ml water. Bring to the boil and cook for 10 mins until the water is absorbed and the rice is tender. Stir through the vinegar and sugar, cover and cool.
• Skin, stone and slice the avocado. Put in a bowl and squeeze over the lemon juice, turning the avocado to ensure the pieces are covered.
• Divide the rice between the nori sheets and spread it out evenly, leaving a 1cm border at the top and bottom. Lay the salmon over the rice, followed by the chives and finally position the avocado across the centre.
• Fold the bottom edge of the seaweed over the filling, then roll it up firmly. Dampen the top border with a little water to help it seal the roll. Repeat to make 4 rolls. At this stage, the rolls can be wrapped individually in cling film and chilled until ready to serve.
• Using a serrated knife, cut each roll into 8 rounds. Serve with sweet soy sauce for dipping.