Even without a bamboo sushi mat, you can still make homemade sushi rolls. This version is my one of my favorites, but instead of cream cheese, I normally like it with Avocados. Here’s a simple version of a Salmon Roll, of which you can use many substitutes such as tuna instead of salmon, or cucumber instead of cream cheese, or both. We used FRESH, raw fish. Here in Washington, it’s possible to get the best Salmon around. Regardless of which fish you use, make sure it smells like nothing but the ocean or salty sea air.
- Fresh, raw or cooked fish (raw Salmon, this time)
- 1 package Seaweed wrap (also known as Nori, and available at most grocery stores now)
- White rice (you can use a sushi rice recipe that requires vinegar for an even more authentic taste)
- Narrow cucumber slices
- Cream cheese
- Pickled ginger and Wasabi for garnish (we used our homemade pickled ginger, but you can buy it in jars)
Cut the skin off the fish it’s still on. This is best to do with the skin facing down, hand placed on top of the fish, and slide the knife horizontally through, in a long sawing motion (get as close down as you can to the skin with your knife). Then slice the fish into half-inch thick, narrow pieces.
Lay out a sheet of seaweed wrap. Using a spoon, spread on an even, thin layer of rice to cover entire sheet. You can wet the spoon a few times to keep it slippery and keep the rice from sticking. Pat down with the wet spoon to set the rice.
Place the fish slices toward the bottom and any other topping on top like the cucumber or cream cheese. And roll up firmly.
Cut the roll carefully (sharp knives come in handy here), starting from the center. You should be able to get about 8 pieces.
Place the pickled ginger and wasabi on the side. Serve with soy sauce. The ginger can be eaten in between bites as a palette cleanser or at the end of your meal. It’s purpose is not only to be a palette cleanser, but is also known to help reduce the Mercury content commonly in fish. I just happen to like the taste of it with my sushi. Wasabi can be mixed into the soy sauce for a spicy kick, but some people just place tiny pieces of it onto the sushi bites.