Freshness in Every Bite! Salmon Rolls with Napa Cabbage
Easy & Healthy Salmon Can Rolls (No Oven Needed)
Salmon is a powerhouse for skin health, promoting regeneration, anti-aging, and a brighter complexion. Experience the delightful crunch of fresh cabbage paired with the tender texture of salmon in these Salmon Can Rolls! They’re a simple yet elegant dish.
Main Ingredients
- 1 can (drained) salmon
- 6 leaves of young Napa cabbage (Al-baechu)
- 4 leaves of regular Napa cabbage (for Kimchi)
Kimchi Seasoning
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp brown sugar
- 1 tsp sesame oil
- Pinch of toasted sesame seeds (approx. 1/2 tsp)
- 1 tsp Gochugaru (Korean chili flakes)
- 1 tsp brown sugar
- 1 tsp sesame oil
- Pinch of toasted sesame seeds (approx. 1/2 tsp)
Cooking Instructions
Step 1
First, drain the canned salmon thoroughly using a sieve. This step is crucial to remove excess oil and any potential fishy odor, ensuring a clean and pleasant flavor.
Step 2
Prepare the young Napa cabbage by removing any wilted outer leaves. Blanch the cabbage leaves in boiling salted water for a short time until they become tender but still retain some crispness. Drain them and rinse under cold water to stop the cooking process. Squeeze out as much water as possible.
Step 3
Lay the blanched cabbage leaves on paper towels to absorb any remaining moisture. Next, take the regular Napa cabbage leaves, remove any kimchi filling if they were pre-made, and finely julienne them. In a bowl, combine the julienned cabbage with gochugaru, brown sugar, sesame oil, and toasted sesame seeds. Mix well to create a flavorful kimchi seasoning.
Step 4
To assemble the rolls, lay three blanched young Napa cabbage leaves on a bamboo sushi mat, overlapping them slightly. Place a portion of the drained salmon on top, followed by a spoonful of the kimchi seasoning. Carefully roll everything up tightly using the sushi mat. Your delicious Salmon Rolls are ready to be served! Enjoy with a side of chojang (spicy vinegar dipping sauce) or soy sauce.
