Elegant Salmon California Rolls
Restaurant-Quality Salmon Nude Kimbap at Home!
Introducing elegant Salmon California Rolls, perfect for special occasions or impressing guests. These rolls are surprisingly easy to make with ingredients you likely have at home. The combination of fresh salmon, crisp vegetables, and creamy crab sticks creates a delightful texture and flavor. If you’re a fan of California rolls, you’ll love this recipe! The vibrant colors and beautiful presentation will surely elevate your dining table.
Roll Ingredients
- 100g Fresh Salmon (sashimi-grade)
- 1/4 Onion (thinly sliced)
- 30g Imitation Crab Sticks (shredded)
- 1/4 Apple (julienned)
- 1/2 Cucumber (julienned)
- 2 Fresh Perilla Leaves
- 1 bowl Cooked Rice (approx. 200g)
Rice Seasoning
- Mayonnaise, to taste (for mixing with crab)
- 1 Tbsp Rice Vinegar (adds sheen and umami to the rice)
- 1/2 Tbsp Sesame Oil (for nutty aroma)
- 1/2 Tbsp Sugar (balances the rice seasoning)
- 1/2 Tbsp Salt (balances the rice seasoning)
- Mayonnaise, to taste (for mixing with crab)
- 1 Tbsp Rice Vinegar (adds sheen and umami to the rice)
- 1/2 Tbsp Sesame Oil (for nutty aroma)
- 1/2 Tbsp Sugar (balances the rice seasoning)
- 1/2 Tbsp Salt (balances the rice seasoning)
Cooking Instructions
Step 1
In a bowl of warm cooked rice (about 200g), gently mix in 1 tablespoon of rice vinegar, 1/2 tablespoon of sugar, 1/2 tablespoon of salt, and 1/2 tablespoon of sesame oil. Use a spatula to combine without mashing the rice grains, creating a delicious seasoned rice. Let the rice cool slightly if it’s too hot, to prevent the grains from becoming mushy.
Step 2
Place a sheet of nori (seaweed) on a bamboo sushi mat. Spread the seasoned rice thinly and evenly over the entire surface of the nori. Be careful not to spread the rice too thickly, as this can cause the roll to break. Leave a small border along one edge of the nori to help seal the roll.
Step 3
Cover the rice-covered nori with a sheet of plastic wrap. This prevents the rice from sticking to the sushi mat and helps create a neat roll shape.
Step 4
With the plastic wrap in place, carefully flip the entire sushi mat and nori over. The nori should now be on top, with the plastic wrap underneath the rice. This makes it easier to add the fillings and roll the sushi.
Step 5
On the nori (which is now facing up), arrange the julienned apple and cucumber attractively. Their crisp texture will add a wonderful contrast to the rolls.
Step 6
Shred the imitation crab sticks into bite-sized pieces and mix them with a little mayonnaise until well combined. The creamy mayonnaise enhances the richness of the crab.
Step 7
Layer the two fresh perilla leaves over the apple and cucumber. The aromatic perilla leaves complement the salmon beautifully, elevating the overall flavor. Then, evenly distribute the mayonnaise-mixed crab meat on top of the perilla leaves.
Step 8
Begin to roll by gently folding the edge of the perilla leaves over the filling to help secure it. This initial fold helps keep the ingredients together as you start rolling.
Step 9
Using the bamboo mat, tightly roll the sushi, ensuring the plastic wrap is rolled along with it. Roll firmly to prevent the rice from scattering. Lift the mat as you roll to create a compact log.
Step 10
Let the rolled nude kimbap rest for a moment, still wrapped in plastic, to help it set and hold its shape. About 5 minutes should be sufficient for the roll to firm up.
Step 11
Lay out another sheet of plastic wrap on a clean bamboo mat. Tightly arrange slices of fresh salmon sashimi side-by-side to completely cover the surface of the plastic wrap. Ensure there are no gaps, as the salmon will form the outer layer of the roll.
Step 12
Place the previously rolled nude kimbap onto the center of the arranged salmon slices. Gently press it down. If you’ve used enough salmon, it should generously wrap around the kimbap.
Step 13
Using the plastic wrap, carefully and tightly roll the salmon around the kimbap. Be gentle to avoid tearing the salmon, but ensure it’s snug. This step creates the beautiful final shape of the roll.
Step 14
Lightly dampen a sharp knife with water. Slice the salmon roll into bite-sized pieces. Wetting the knife prevents the rice and salmon from sticking, allowing for clean cuts. Slice smoothly with gentle pressure.
Step 15
Arrange the freshly sliced salmon California rolls attractively on a serving plate. Presentation is key, and a beautifully arranged dish is always more appealing!
Step 16
Drizzle with mayonnaise and garnish with thinly sliced onion, if desired. This enhances the salmon’s flavor and adds an extra touch of taste and visual appeal. Enjoy your delicious and impressive Salmon California Rolls!
