Imagine transforming your kitchen into a high-end sushi restaurant with just a few simple ingredients and some culinary magic! These Smoked Salmon and Jicama Maki Sushi Rolls are not just a meal, they're an experience that combines the luxurious richness of smoked salmon with the crisp, refreshing crunch of jicama. Whether you're a sushi enthusiast or a curious home cook looking to impress, this recipe will elevate your cooking skills and tantalize your taste buds like never before.
Prep Time: 30 mins
Cook Time: -
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 200g smoked salmon
- 1 medium jicama, peeled and cut into strips
- 2 cups sushi rice
- 4 sheets nori
- Soy sauce for serving
- Wasabi for serving
Instructions
- Rinse sushi rice thoroughly under cold water until the water runs clear. Drain completely.
- Cook sushi rice in a rice cooker or pot using a 1:
- 1 rice to water ratio. Once cooked, transfer to a large bowl and let cool to room temperature.
- While rice is cooling, prepare the jicama by peeling and cutting into thin, uniform matchstick-sized strips, approximately 4-5 inches long.
- Cut the smoked salmon into thin, even strips that match the length of the jicama strips.
- Place a bamboo sushi mat on a clean work surface and cover with plastic wrap to prevent sticking.
- Lay a sheet of nori, shiny side down, on the prepared mat. Spread a thin, even layer of cooled sushi rice across the nori, leaving a small border at the top edge.
- Arrange smoked salmon and jicama strips horizontally across the center of the rice-covered nori.
- Using the bamboo mat, carefully roll the sushi tightly, applying gentle, consistent pressure to create a compact roll.
- Seal the roll by moistening the exposed nori edge with a little water to help it stick.
- Using a sharp, wet knife, slice the roll into 6-8 equal pieces, cleaning the knife between cuts.
- Arrange the maki rolls on a serving plate and serve immediately with soy sauce and wasabi on the side.
Tips
- Keep your knife extremely sharp and wet when cutting rolls to ensure clean, precise slices.
- Use a bamboo mat covered in plastic wrap to prevent sticking and make rolling easier.
- Let your sushi rice cool to room temperature before assembling to prevent soggy nori.
- Practice consistent pressure when rolling to create tight, uniform sushi rolls.
- Experiment with the ratio of salmon to jicama to find your perfect balance of flavors and textures.
- Serve immediately after cutting to maintain the freshest taste and texture.
- For best results, use sushi-grade smoked salmon and fresh, crisp jicama.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 25mg
