Spicy Honey Salmon Creamy Sushi Roll

11 You clothed me with skin and flesh, and knit me together with bones and sinews. 

12 You have granted me life and steadfast love, and your care has preserved my spirit. 

13 Yet these things you hid in your heart; I know that this was your purpose. 

14 If I sin, you watch me and do not acquit me of my iniquity. 

15 If I am guilty, woe to me! If I am in the right, I cannot lift up my head, for I am filled with disgrace and look on my affliction.  - Job 10:11-15

An ej original recipe!

This was so delicious!

I made baked Cajun Salmon and used the left overs for sushi.

Trader Joe's frozen microwave white jasmine rice to which you add 2 T seasoned rice vinegar

Black sesame seeds

Cajun Salmon (recipe this blog under fish/shrimp tab)

Seaweed wrappers Nori ( got at Sprouts)

** See note on rolling sushi 

Cream cheese spread

Carrots, sliced into tiny matchsticks 

Sweet and sour cucumbers, left over from gurkensalat, thin sliced dried in paper towels, cut into strips

Condiments 

Soy sauce 

Wasabi 

Pickled ginger

Slice cold salmon into strips.

Drizzle with honey.

With a spoon, mash into cream cheese spread.

Set aside.

Prep veggies and set aside.

Make rice, add vinegar and black sesame seeds.

Set aside to slightly cool.

Cut nori sheets in half.

Cover bamboo mat with plastic wrap for easy clean up.

Using wet hands, pick up a hand full of rice and put on nori.

Hands must be really wet.

Pat down, flip.

Come 2 inches from edge and put a strip of creamy salmon.

Add carrots and cucumbers.

** Look on YouTube and find how to roll inside out sushi.

I like Kikkoman's site.

To cut, wet sharp butcher knife, cut in half then the size you want.

Set on ends to serve.

Serve with condiments.

Teriyaki Salmon Dragon Roll

You have multiplied, O LORD my God, your wondrous deeds and your thoughts toward us; none can compare with you! I will proclaim and tell of them, yet they are more than can be told.  - Psalm 40:5

2 pieces Salmon squeezed 1/2 lime juiced and marinated in teriyaki sauce

Bake 425 degrees for 14 minutes and set aside.

After cooling slice.

It crumbles but that's ok.

Inside out filling:

English Cucumber, cut into tiny strips

Carrot, cut into tiny strips

Sticky rice with seasoned rice wine vinegar ( I use Trader Joe's frozen Jasmine rice) 1 t seasoned rice vinegar

Black sesame seeds

Nori

Cook rice according to microwave.

Add vinegar and use a wooden spoon to stir into the rice.

Set aside to cool.

You can find videos on YouTube to show you how to roll sushi.

I got my mat and a wooden spoon at World Market.

They also have nori, wasabi and pickled ginger.

I do the inside our roll with the rice showing that's sprinkled with black sesame seeds.

Serve with pickled ginger, Wasabi, spicy mayo and unagi sauce.

Creamy Teriyaki Shrimp Sushi Roll

3 Trust in the LORD, and do good; dwell in the land and befriend faithfulness. 

4 Delight yourself in the LORD, and he will give you the desires of your heart. 

5 Commit your way to the LORD; trust in him, and he will act.  - Psalm 37:3-5

I'm so excited about how well these turned out.

I've been talking myself into this for months.

I've watched videos, read recipes and prayed for guidance in doing the rolls correctly. 

I have been granted success! 

They were delicious!

Your cut items:

Carrots thin strips

English Cucumbers cut into thin strips

Cream cheese cut into thin strips

Set aside.

Your protein items:

shrimp, marinated in teriyaki sauce and  

sauté in skillet with clarified butter

Slice into thin pieces.

Set aside.

Your rice item:

2 packages Trader Joe's frozen Jasmine rice, cook according to directions

2 t seasoned rice wine vinegar

Black sesame seeds

Nori ( I used Blue Dragon roasted seaweed sheets which I cut in half) 

Pour cooked rice into large bowl, one package at a time adding half of the vinegar.

Toss around with a flat wooden spoon. 

Repeat.

Set aside.

Cover sushi mat with plastic wrap.

Get a bowl of cold water.

Assemble your ingredients. 

Place Nori shiny side down.

Keep hands really wet as you work with rice.

Leave 1/8 inch on one end of Nori sheet.

Sprinkle with black seeds.

Flip over, gently press.

Layer filling in the middle end to end.

Do not overfill.

Roll and squeeze to pack, then roll and squeeze until it's in a roll shape.

Wet really sharp chefs knife and cut evenly in half, in desired size.

Serve with picked ginger, light Soy sauce and wasabi paste.

World market has all these ingredients except the shrimp.

I used frozen extra large shrimp and Teriyaki sauce.

I slightly thawed shrimp before cooking.

Do not overcook.

Next I will cook Asian Salmon and use that as my protein source.

Yummy!!