If you are a sushi lover and you’re following a grain-free diet (or if you would just like to taste something different), these salmon maki rolls without rice are so tasty and they look fantastic!
The only difficulty in executing this recipe is to make sure to wet the extremity once you roll the nori sheet so that the rolls holds in place. With sushi rice, there is no need for that because the rice holds it all together.
Rice less salmon maki rolls
Not only delicious and classy, this is the perfect appetizer to impress guests without too much work! The bonus is that they can be made a few hours in advance! When you're ready, you only have to slice, decorate and serve 🙂
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- - 1/2 to 3/4 lb (about 300 grams) really fresh, sushi grade, salmon;
- - 2 scallions, chopped very small
- - 1 tbsp Sriracha sauce
- - 1 teaspoon sesame oil
- - 1 tbsp light sodium soya sauce (I use Kikkoman)
- - 2 Lebanese cucumbers, sliced thinly lengthwise
- - 1 avocado, sliced.
- - 8 leaves Boston lettuce (stem removed)
- - 4 nori sheets
- -Tempura flakes
- -Spicy mayo (see note below)
- -Soya sauce on the side
- Cut the salmon into small dices, add the scallions, Sriracha sauce, sesame oil and soya sauce. Mix well and set aside in the refrigerator until ready to assemble your maki rolls.
- On a bamboo rolling mat lined with cellophane, place a nori sheet (shiny side down), place the Boston lettuce to cover most of the nori sheet, except about 1 inch on both extremities. On the center of the sheet and lettuce, spread about 1/4 cup of the salmon mixture evenly in the middle, add about 1/2 sliced cucumber, 1/4 sliced avocado. You can guide yourself with the picture of the unrolled maki shown in the post.
- Using the closer edge of the rolling mat, close on the filling with the nori making a rectangular shaped hill and tighten it from above, but not so much so that the mixture start overflowing on both sides like crazy. Move forward, continue rolling in the rectangular hill steps, until you reach the end of the nori. Wet the inside end of the nori with a little bit of water, in order to be able to stick it to the outside of the roll (as shown in the picture of the rolled maki).
- You'll get a feel for it once you make it a few times. 🙂
- If you are not ready to serve the rolls just yet, cover the whole roll in cellophane and place in the refrigerator until you're ready.
- When you're ready to serve, with a very sharp knife dipped in warm water, cut the roll in the center, then cut in the center of the 2 pieces and then again cut in the center of the 4 pieces, to create 8 pieces for one maki roll.
- Arrange on a wooden board or a serving plate. Sprinkle a little bit of tempura flakes on top and drizzle with a little bit of spicy mayo. Serve with soya sauce on the side. In the image I also drizzle a little bit of Unagi sauce (Eel sauce) on top. (You can find it in Asian grocery stores)
- * Serves 4 people as appetizers of 8 pieces each.
- * You can find a bamboo rolling mat in some grocery stores or in Asian grocery stores. They last a long time and they cost almost nothing.
- *For the spicy mayo, mix together about 1/2 cup regular mayo (I use Hellman's) or the kewpie mayo used in many sushi restaurants and about 1-2 tbsp Sriracha sauce (to taste). You will have leftovers, which you can use in burgers, sandwiches, with home fries, etc...