Скачать или смотреть Salmon Sushi Platter

True North Seafood has joined forces with Bento Sushi to help make you a sushi expert! Follow our easy how-to video and recipe to create your very own Salmon Sushi Platter (pro tip: very fun to make with friends and family!)

INGREDIENTS
1 cup Bento Sushi Rice
1 ¼ cups water
1 ½ tbsp rice vinegar
½ tbsp sugar
1 Bento Bamboo Rolling Map
3 Bento Seaweed Sheets
1 package Bento Sesame Seed Mix
6 ounces sushi-grade True North salmon, cut into ½-inch strips
1 avocado, pitted, peeled and thinly sliced
1 cucumber, seeds removed, thinly sliced
Spicy mayo
Pickled ginger
Wasabi

DIRECTIONS

Making the rice:

1. Wash 1 cup of rice until there is no starch coming out of it (1 cup = 3 rolls)
2. Place rice into pot with water (1:2 ratio of rice to water)
3. Place pot on stove and turn to highest setting, stir every minute (use a wooden spoon)
4. When water starts to boil, set heat on low so it just simmers and cover pot
5. After 6 minutes, check water level. If there is no more water and only large grains of rice, then it is ready. Otherwise, cover pot and check again every 2 minutes.
6. When rice is ready, season with mixture of rice vinegar, sugar and salt. Alternatively, season with Bento Rice Seasoning (1 ½ TBSP). Set aside to cool to room temperature.

Prepare to roll:

7. Cover Bento Bamboo Rolling Mat with saran wrap and place Bento Seaweed Sheet on top. Leave small space at edges.
8. Spread thin layer of rice over seaweed and press firmly. TIP: keep fingers wet as you spread rice.

Let's get rolling:

Spicy salmon roll: Assemble cucumber and salmon strips. Drizzle spicy mayo on top. And roll.

Salmon avocado roll: Sprinkle Bento Sesame Mix onto rice. Flip seaweed + rice, assemble salmon and avocado slices directly onto seaweed side. And roll.

Red dragon roll (salmon): Flip seaweed sheet + rice to seaweed side. Assemble sliced cucumber, avocado and salmon directly onto seaweed side. And roll.

9. Gently lift the bottom of the bamboo mat up and over the sushi. Press and shape the ingredients into a tube. Roll with pressure so you get a firm roll.
10. Roll until just the edge of the seaweed sheet is visible, then seal edge with a bit of cold water.
11. Firm roll by pressing bamboo mat around roll until feels uniformly snug.
12. Slice sushi roll in half, then slice each half into even pieces with sharp knife. TIP: Keep knife wet each time you cut into roll.
13. Get creative and plate your True North Seafood Salmon Sushi Platter!

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