Rolls with salmon in lavash. Recipes with photos

Today, such a dish of Japanese origin as sushi is considered one of the most popular modern delicacies, in demand both among young people and older people.

The growing popularity of sushi

Every day, sushi bars offer us more and more new options for wrapping and filling for rolls - all of these rolls can be prepared at home, if desired. The main reason for making sushi at home is the richer and more varied taste of the dish (as evidenced by reviews from the most ardent sushi fans).

Where do we start?

You can imagine sushi and rolls without fish, but not without rice. You can experiment endlessly with fillings, but when it comes to rice, many housewives prefer to be conservative. Color options are possible - rice can be “tinted” with an egg or pieces of salmon - but when it comes to cooking cereals, experiments are not always appropriate. Having found a suitable variety of cereal and a good ratio of rice and water, it makes sense to remember both, and further improve your skills.

Rice for sushi

• Rice (round) - 1 kg;
• Rice vinegar 6% - 150 ml;
• Sugar - 100 gr.
• Salt - 1 teaspoon;
• Kombu seaweed - 1 leaf;

Recipe for making salmon sushi at home. We take prepared sushi rice, make a small piece out of it, grease the rice with a small amount of wasabi, and then place it on a piece of salmon, cut into layers.

The preparation of this salmon sushi, as well as all other sushi, including rolls, must begin with boiling the rice. In order not to overload recipes for making sushi or rolls with the same photographs and descriptions, I have prepared the process of preparing rice for sushi in the form of a separate recipe.

Preparing the rice

Rice must be prepared before cooking. Place in a bowl and fill with water. Rub it thoroughly along the sides and bottom of the bowl to remove everything from the grains that you don’t need. Drain the water, add fresh water, and repeat the operation until the water remains clear. Then dry the rice, add water and let it brew. It may be too lazy to spend time and effort on this dubious procedure, but sushi masters assure you: no matter how much you rush, you need to wash and soak the rice in water at least 30 minutes before cooking.

Salmon roll recipe

So, to prepare approximately 10-12 pieces of salmon and cucumber roll, you need the following set of products:

• 1 leaf of seaweed,
• salmon 150–200 grams,
• 1 greenhouse cucumber,
• rice vinegar, it can be replaced with apple cider vinegar, you just need to dilute it a little with water,
• round grain rice 150 grams,
• soy sauce to taste.

The salmon rolls recipe starts with preparing the rice.

1. First, you need to rinse it well, then put the rice with water (at a ratio of 1:2) over high heat, add salt to your taste.
2. As soon as the water and rice boil, reduce the heat to low and cook for 12 minutes.
3. Next, without lifting the lid, remove from the heat and let it brew for 15 minutes. If you have a multicooker, the cooking method is even simpler. The scheme is as follows: wash the rice thoroughly, add 1.5 cups of multicooker water to 1 multicooker glass of rice, add salt to taste and set it to “Grain” mode for 30 minutes. The rice used is round-grained; after cooking, it does not resemble a porridge of uniform consistency, and the grains of rice separate from each other, but still remain sticky.
4. After the rice has cooled, you can begin the further process. To prevent the rice from seeming bland, you need to add a little rice vinegar (1-2 tablespoons) and carefully distribute it throughout the rice. Let's set it aside.
5. First cut the cucumber and fish into thin strips. It is best to peel the cucumber and remove the seeds, so it will be softer.
6. Then place a sheet of nori (aka seaweed) on a bamboo mat.
7. First place the rice on the seaweed leaf. To prevent it from sticking, you can moisten your hands a little in water and spread it over the entire surface of the sheet, leaving the edge on one side free by about 1 cm.
8. Lubricate the remaining edge with a little rice vinegar - this is necessary for better gluing.
9. Next, use your palm to make a small depression in the middle and place any filling into it, in our case it’s salmon and cucumber.
10. Then the most crucial moment begins - you need to carefully wrap the roll in a “sausage”. To do this, we follow the following instructions step by step: slowly wrap the mat with your thumbs, while pressing the filling tightly against the nori, and so on until the very end. The fold ends with a tight fit; The free edge of the nori, which has been slightly moistened with rice vinegar, must be overlapped onto the future roll. Then we roll the resulting “sausage” in the mat several times, this is done so that the ends of the cabbage leaf are held together more tightly.
11. And the last “touch” is to cut it into about 5-6 identical rolls.

The dish turned out very tasty and beautiful. And, besides, the fillings can be very diverse. For example, a roll with smoked salmon will be more piquant, and with cream cheese and salmon it will be more delicate in taste, and avocado can serve as an alternative to cucumber.

A couple of tips:

• To make it more convenient and practical, you can first wrap the mat with cling film; it looks more aesthetically pleasing, and after cooking you don’t have to “pick out” the grains of rice and filling from the mat.
• To prepare small-sized rolls, it is best to divide the nori sheet in half.

Cooking rice

So, the time has come to boil the prepared rice, and this needs to be done in the best possible way so that the effort expended is not wasted. To do this, pour the rice into a fairly large saucepan, add a precisely measured amount of water and place over medium heat. When the water boils, reduce heat and cook for another 10 minutes. Then turn off the heat, but do not rush to drain the rice: let it sit for another 10 minutes. Important: during cooking, do not remove or open the lid of the pan so as not to release steam. Pour the finished rice into a bowl, let it cool for 10 minutes and season with vinegar seasoning for rice .

Preparing the salmon

In order to prepare salmon sushi, you need to perform two very important procedures: prepare the rice, and prepare the fish. I think you have decided how to prepare rice for sushi after reading the corresponding recipe for boiling rice above, so here I will tell you about fish. So, to prepare the fish, you must first fillet it, and then prepare the salmon fillet for sushi. I described the entire preparatory process in the corresponding photo instructions: preparing salmon fillets for sushi, rolls, sashimi. Once the desired part of the salmon used for sushi is prepared, you can start making nigiri sushi shake!

With salmon and avocado

Avocado is a neutral-tasting fruit with only a slight walnut flavor. It is often used to prepare fish appetizers. For those who want to reduce the calorie content of a dish, this is an excellent choice.

Composition of ingredients

Ingredients:

• cream cheese – 250 g;
• lavash – 1 layer;
• avocado – 1 fruit;
• cucumber – 1 pc.;
• lightly salted salmon – 300 g.

Calorie content

What can be added and changed in the composition

Additionally, you can add fresh herbs and a little garlic to the appetizer. Soy sauce or lemon juice will add a slight sourness to the dish and highlight the taste of the fish.

Step-by-step cooking process

Step-by-step preparation:

1. Wash the avocado well with running water, dry it with a kitchen towel and remove all the peel from it.

2. Now use a knife to divide the fruit into 2 parts, remove the seeds, and cut the pulp into strips.
3. Remove both ends of a clean cucumber; if the skin is bitter, remove it. Divide the fruit into thin slices.
4. Cut the fish, cleaned of bones and skin, into plastic pieces.
5. Place the pita bread on the table with the long side facing you, and spread an even layer of cream cheese on its surface.
6. Next, all prepared products need to be distributed on top. It's better to do it in strips: avocado, fish and cucumber.
7. Lifting the edge of the pita bread, wrap the product, pressing tightly. Wrap the resulting roll in a cut piece of cling film or foil and hold the snack for 40 minutes. in a cool place.

Decoration and serving rules

Before serving, remove the wrapper from the roll and cut it into pieces 4 cm thick. First place washed lettuce leaves on a flat plate, place a dish with fish in a circle on them and garnish with thin slices of lemon.

With salmon and crab sticks

Rolls with salmon in pita bread are a great substitute for any sandwiches, especially if, in addition to the fish itself, you also add crab sticks. A simple recipe for this dish is best added to your cookbook right away.

Composition of ingredients

Product set:

• cream cheese – 150 g;
• thin pita bread – 1 package (2 pcs.);
• crab sticks – 100 g;
• lightly salted fish – 150 g;
• parsley - 1 bunch.

Calorie content

What can be added and changed in the composition

Additionally, you can add grated cheese and boiled chicken eggs to the filling.

Step-by-step cooking process

Detailed cooking guide:

1. Remove the salmon fillet from skin and bones, and then shape it into small bars.

2. You need to remove the wrapper from the crab sticks and try to carefully unwrap them. If this works, then do this with each product. If not, then divide them into longitudinal strips.
3. First spread an even layer of cream cheese onto the pita bread spread on the table.
4. Place the fish and crab sticks evenly on top and sprinkle everything with parsley, which has been washed and finely chopped in advance.
5. Now make a fairly thick roll, starting from the long side, wrap it in cling film and place it on the bottom shelf of the refrigerator.
6. After 2 hours, remove the product, remove the shell and cut beautifully so that the width of the slices is at least 3 cm.

Decoration and serving rules

Place pieces of pita bread stuffed with fish, one at a time, on a flat dish so that the next one covers half the previous one. Place parsley sprigs on top in different places and serve.

Description of preparation:

Avocado, salmon and cucumber rolls are the first rolls I've tried in my life.
This is where my love for this wonderful invention of Japanese cuisine began. By now, I've probably tried a hundred different combinations of ingredients in rolls, but the Avocado, Salmon, and Cucumber Rolls are a timeless classic that's why I keep coming back to them. Purpose: For lunch / For dinner / Romantic dinner Main ingredient: Fish and seafood / Salmon / Cereals / Rice / Red fish Dish: Appetizers / Rolls Geography of cuisine: Japanese / Asian

With red fish and caviar

Rolls with salmon in lavash with red caviar used as filling and decoration immediately fall into the section of holiday dishes.

It will stand out noticeably on the table, and all guests will be satisfied with the taste.

Composition of ingredients

Product set:

• lightly salted salmon – 200 g;
• soy sauce – 10 ml;
• red caviar – 100 g;
• lavash – 1 piece;
• rucola – 50 g;
• cream cheese – 150 g;
• lettuce leaf – 1 pc.

Calorie content

What can be added and changed in the composition

Instead of arugula, you can take fresh herbs and cucumber, and replace the cream cheese with mayonnaise.

Step-by-step cooking process

Detailed cooking guide:

1. Place a piece of lightly salted salmon on a cutting board, remove the bones, if any, remove the skin, and cut the fillet into thin slices across the grain.
2. Rinse the greens with tap water, shake, remove the hard stem from the lettuce leaf and chop everything (you can also arrange it whole).
3. Apply an even layer of butter to the pita bread laid out on the table using a spoon and spatula.
4. Spread half of the red caviar on top and roll the product lengthwise.
5. Wrap the finished dish in foil or cling film and leave in the refrigerator on the bottom shelf for at least 3-4 hours.

Decoration and serving rules

Before serving, remove the wrapper, cut into 4 cm pieces, which are placed on a beautiful plate, wide side down. Place a little red caviar on top of the rolls to make them look solemn.

Salmon in lavash with curd cheese and herbs

Rolls with salmon in lavash, cooked with curd cheese, are the most popular recipe included in the holiday menu.

An appetizer can also be included in the buffet table menu.

Composition of ingredients

Product set:

• lightly salted salmon – 250 g;
• lavash – 1 piece;
• curd cheese – 100 g;
• dill, parsley - 1/2 bunch each.

Calorie content

What can be added and changed in the composition

Cottage cheese can be replaced with cream cheese. Many people add fresh cucumber, cut into thin strips, to the composition.

Step-by-step cooking process

Step-by-step instruction:

1. You need to start with greens, which you must sort through, separating yellowed leaves and thick stems. Rinse the bunch, shake well and chop very finely with a sharp knife.
2. Place the curd cheese in a deep cup and mash it with a fork so that there are no lumps left in the composition.
3. Pour the greens into the bowl and stir until smooth.
4. Remove the skin from a piece of salmon and remove all bones, if any. Cut the fish into thin strips no more than 5 mm thick.
5. Place the lavash on the table, spread the entire surface with curd cheese, being careful not to leave empty spaces.
6. Spread the salmon evenly and roll the pita bread into a roll, starting from the longest side. Be sure to press the product during this process.

7. Wrap the dish in cling film and leave in a cool place for 2 hours.

Decoration and serving rules

Before serving, cut the roll into pieces about 3 cm thick and place them on a flat dish slightly diagonally so that the filling is visible. The decoration can be greens or thin slices of lemon and lime.