Salmon Nori Rolls Yields 32 pieces
Fresh daikon sprouts add zest to baked salmon in this updated version of a classic sushi.
Prep Time: 30 minutes
Marinating Time: 20 minutes
Cooking Time: 40 minutes
1 cup organic short-grain brown rice
1 cup organic sweet brown rice
2 tablespoons brown rice vinegar
1 tablespoon mirin
1 teaspoon finely grated fresh ginger
1 teaspoon minced garlic
1/4 cup tamari
1/4 cup rice or maple syrup
1/4 cup water
1/4 pound fresh salmon (2×2-inch piece)
4 sheets toasted nori
3 tablespoons wasabi paste, divided
4 teaspoons toasted sesame seeds
1 cup fresh daikon sprouts
2 scallions, cut into 18-inch strips
1 medium cucumber, seeded, peeled and cut into 18-inch julienne strips
Nori Dipping Sauce
1. Rinse rice under water, drain and cook according to directions on package. Remove lid from pot and run a rice paddle around the edge to allow air to escape. After the steam settles, transfer the rice to a bowl and let cool. Douse rice with brown rice vinegar and 1 tablespoon mirin; mix gently with two forks or your hands. Be careful not to overmix or rice will become too mushy to handle.
2. Combine ginger, garlic, tamari, mirin, rice or maple syrup and water. Pour over salmon in a shallow dish and let sit for about 20 minutes. Preheat oven to 375°F. Bake salmon 10 to 12 minutes. Let cool and slice in 1/4-inch-thick pieces.
3. Follow directions for laying out rice on nori sheet as described in step 3 of Nori Maki. Spread 1 teaspoon wasabi paste over rice and sprinkle with 1 teaspoon sesame seeds. Arrange sprouts, scallions, cucumber, and salmon as directed in step 4 of Nori Maki; follow steps 5, 6, 7 and 8 for rolling and slicing. Serve with Nori Dipping Sauce and remaining wasabi paste.