This sushi roll was inspired by one of my favorite bagel toppings … smoked salmon and cream cheese. Sesame roasted asparagus and matchstick carrots on top of that add a nice flavor and crunch, a bit of green onion provides a little bite and then, a little bit of sriracha for that tingle on the tongue that is so lovely.
This was my first “inside out” sushi roll and I really love making sushi with the rice on the outside because it allows more room for fillings. The other great part about rolling your sushi with the rice on the outside is the first thing your tongue tastes is the rice and sesame seeds, rather than the nori, so the nori taste is more in the background. This is a beautiful thing for those of us who are not so hip to the taste of seaweed.
Here’s the video I used to learn how to roll sushi:
If you (or some of your eaters) are averse to the taste of nori, you can use soy wrappers, which I’ve found on Amazon. They work much the same as nori, but without the seaweed taste. In fact, there isn’t much taste to the soy wrappers, so you can just enjoy the flavors of the fillings with the rice.
I didn’t provide amounts here because you can really make as many rolls of this as you like. Typically people allow two or three rolls per serving.
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Asparagus Smoked Salmon Sushi
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: as many as you like!
Ingredients
- Several spears of asparagus
- Sesame oil
- Soy sauce
- Cooked sushi rice (recipe here)
- Nori or soy sushi wrappers
- Smoked salmon
- Greek cream cheese (or Neufchatel)
- Sriracha sauce
- Chopped green onion
- Black sesame seeds (or white … or chia seeds)
Instructions
- Preheat the oven to 400 F. Set the asparagus spears on a small baking sheet, drizzle about a teaspoon of sesame oil over them and toss gently to coat the spears with a light coat of oil. Drizzle a little soy sauce over the asparagus. Bake the asparagus for about 10 – 15 minutes or until the spears are crisp tender.
- When the asparagus is done, lay a sheet of nori, shiny side down, on a bamboo or silicon baking mat. Cover the nori with sushi rice, covering the nori completely. Dip your fingers in water to keep the rice from sticking. Press the rice down onto the nori to make a thin layer. Wet your fingers again and use the water to wet the rice on top a little bit. Sprinkle with sesame seeds, then flip the nori over so the nori is on top.
- Make a stripe of fillings about 1/3 of the way down the nori sheet. A stripe of smoked salmon, a stripe of asparagus, a few matchstick carrots, then a tiny drizzle of sriracha and a strip of cream cheese. Sprinkle the stripe with green onion. Since this is an “inside out” roll, you can use a bit more filling than the sushi with the nori on the inside.
- Roll up the sushi by folding the mat and nori/rice sheet over the toppings and pressing down and towards you, then slowly roll the rest of the roll, pressing to make a nice cylinder. When the sushi roll is complete, press a little more to ensure there are no air “gaps” in the middle.
- Using a very sharp, wet knife, cut the sushi into 1/2 – 3/4 inch thick slices. Repeat as desired. Serve with wasabi, pickled ginger, and extra sriracha, for those who like it hot.
Notes
For a gluten free sushi, use gluten free soy sauce.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie Friends Friday, Gluten Free Friday, Sunday Food & Fitness, Home Matters, Let’s Get Real and Hearth & Soul Bloghop.
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