Grilled BBQ Salmon Sushi

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Grilled BBQ Salmon Sushi

Ingredients:

2 cups Japanese sushi rice prepared
6 sheets nori (dry seaweed)
1 red bell pepper
1 cucumber, peeled and sliced
8 ounces grilled bbq salmon
1/2 cup favorite bbq sauce
cream cheese cut into 1/4 inch strips

Directions:

1. Cook in a rice cooker with 2 1/2 cups of water.

2. Place 1 sheet of seaweed on bamboo mat, press a thin layer of rice on the seaweed, using water to keep the rice from sticking to your hands. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.

3. Dot some bbq sauce on the rice. Arrange cucumber, cream cheese and grilled salmon on the rice. Position them about 1 inch away from the bottom edge of the seaweed.

4. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.