Recipe: Creamy Pickled Plum Salmon Rolls
Inspired by the classic California roll, these Creamy Pickled Plum Salmon Rolls are packed with flavor. The creamy avocado and rich, tangy cream cheese go surprisingly well with the sweet and sour notes of the pickled plum paste, creating a new twist on an old favorite that is sure to stimulate your appetite!
Servings: 2
Ingredients:
Sushi Rice
● 300g (~1 ½ cups) Japanese short grain rice (cooked)
● 2 Tbsp unseasoned rice vinegar*
● 2 tsps sugar
● ½ tsp sea salt*
For Sushi Rolls
● 150g sushi-grade salmon, sliced (can substitute with smoked salmon)
● ¼ avocado, sliced
● 6 pcs shiso leaves (can substitute with basil leaves, lettuce or salad greens)
● 50g (~2 oz) cream cheese (softened)
● 1 packet of Neri Ume (Traditional Pickled Plum Paste) (to taste)
● ½ sheet nori (roasted seaweed sheet)*
● Soy sauce* (for dipping)
● Wasabi(for dipping)
● White sesame seeds (if desired)
Instructions:
Sushi Rice
1. Put the rice vinegar, sugar, and salt into a bowl and mix well until dissolved.
2. Add the warm rice to another bowl, add the seasoned rice vinegar, and gently mix in using cutting/ folding motions, fanning it with a fan until it cools to body temperature.
Sushi Rolls
1. In a small bowl, mix the cream cheese and pickled plum paste.
2. Place the roasted nori (dull side up) on a sushi rolling mat (wrap with plastic wrap to prevent rice from sticking). With wet hands, gently spread the sushi rice evenly on the nori, leaving a 1-inch (3cm) border on the back edge. Sprinkle with sesame seeds, if desired.
3. Flip the nori so that the rice is against the sushi rolling mat. Arrange the shiso leaves, avocado, salmon, and pickled plum paste mixture towards the middle of the nori. Starting from the side closest to you, roll the sushi tightly, pressing down on it lightly as you roll. Tip: Securing the ingredients firmly here will prevent the rolls from falling apart.
4. Roll it all the way to the end. Shape the roll using the sushi mat and let sit for about 5 minutes before slicing to size with a slightly damp knife.
5. Arrange the sushi on a plate and serve with soy sauce and wasabi.
