Salmon Sushi Roll
This Salmon Sushi Roll recipe is unique but fun to do with your kids or friends! Host a sushi-making party and have everyone roll their own.
Ingredients:
½ can (5 oz.) Blue Harbor Fish Co.® Wild Pink Salmon, drained
1 sheet dried nori
⅓ cup sushi rice, cooked
Few pieces of cucumber, cut into thin strips
Few pieces of avocado, sliced thin
Handful of scallions, sliced crosswise
Drizzle of spicy mayo
Optional garnishes: soy sauce, pickled ginger, wasabi
Spicy Mayo:
3 parts mayo (4 Tbsp.)
1 part sriracha (1 Tbsp. + 1 tsp.)
Add to a small resealable bag and cut the tip off to pipe onto the roll
Servings: 1
Prep Time: 15 minutes
Cook Time: 20 minutes
Preparation:
- Cook sushi rice according to directions.
- On a sushi bamboo mat, lay the sheet of nori down flat. Cover ¾ of the nori with the cooked sushi rice, pressing it into a thin layer, while leaving the top ¼ of the nori free from ingredients.
- Next, lay down chunks of Blue Harbor Fish Co.® Wild Pink Salmon, cucumber, avocado, and scallions on top of the rice in thin strips. Drizzle with the spicy mayo.
- To form the sushi roll, gently roll the empty ¼ of the nori over the rice and ingredients, using the bamboo mat to help squeeze it all together. Continue rolling the nori over the ingredients, scrunching the mat tightly with your fingers. Be sure to uncover the roll from the bamboo mat, wet your finger with water, and run it along the nori to seal the roll shut.
- Take a wet knife and cut through the middle of the roll first, then into even sushi pieces.
- Enjoy as is or serve with soy sauce, pickled ginger, wasabi, and some chopsticks!
Nutritional Information
Wild Pink Salmon with Sea Salt
Serving Size: 1 sushi roll (216g)
Servings Per Container: 1
Amount Per Serving
DV%
Calories
310
Total Fat
17g
22%
Saturated Fat
2.5g
13%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
880mg
38%
Total Carbohydrate
24g
9%
Fiber
4g
14%
Sugars
4g
Includes 0g Added Sugars
0%
Protein
15g
Vitamin D
5mcg
25%
Calcium
44mg
4%
Iron
2mg
10%
Potassium
415mg
8%
Percent Daily Values are based on a 2,000 calorie diet.
