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BC Roll Sushi

Name: BC Roll Sushi
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Ingredients: {'ingredient': 'Sushi rice', 'amount': '1 1/2 cups'}; {'ingredient': 'Water', 'amount': '2 cups'}; {'ingredient': 'Nori sheets', 'amount': '4 sheets'}; {'ingredient': 'Barbecued salmon', 'amount': '1 cup, flaked'}; {'ingredient': 'Cucumber', 'amount': '1, julienned'}; {'ingredient': 'Soy sauce', 'amount': 'to taste, for serving'}; {'ingredient': 'Wasabi', 'amount': 'to taste, for serving'}; {'ingredient': 'Pickled ginger', 'amount': 'to taste, for serving'}; {'ingredient': 'Rice vinegar', 'amount': '1/4 cup'}; {'ingredient': 'Sugar', 'amount': '2 tablespoons'}; {'ingredient': 'Salt', 'amount': '1 teaspoon'}

Dive into the vibrant and fresh flavors of British Columbia with this delightful BC Roll Sushi. This sushi roll features the smoky richness of barbecued salmon, perfectly complemented by the crisp crunch of cucumber and a hint of sweetness from the sushi vinegar. It’s a harmonious blend of flavors and textures that will transport your taste buds to the stunning Pacific Coast. Originating from traditional Japanese sushi, the BC Roll showcases a unique adaptation that celebrates local ingredients and the coastal culinary heritage of Canada. Perfect as an appetizer or a main dish, this sushi roll is sure to impress both seasoned sushi lovers and newcomers alike. Pair it with a refreshing green salad or a bowl of miso soup for a complete meal experience.

Servings: 4

Ingredients

Sushi rice (1 1/2 cups)
Water (2 cups)
Nori sheets (4 sheets)
Barbecued salmon (1 cup, flaked)
Cucumber (1, julienned)
Soy sauce (to taste, for serving)
Wasabi (to taste, for serving)
Pickled ginger (to taste, for serving)
Rice vinegar (1/4 cup)
Sugar (2 tablespoons)
Salt (1 teaspoon)

Instructions

Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
Combine the rinsed rice and 2 cups of water in a rice cooker and cook according to the manufacturer's instructions.
While the rice is cooking, prepare the sushi vinegar by mixing rice vinegar, sugar, and salt in a small bowl until the sugar and salt are dissolved.
Once the rice is cooked, transfer it to a large bowl and gently fold in the sushi vinegar. Allow the rice to cool to room temperature, which helps it become easier to handle.
Lay a nori sheet shiny side down on a bamboo sushi mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top edge for sealing.
Place a line of flaked barbecued salmon and julienned cucumber in the center of the rice.
Using the bamboo mat, roll the sushi tightly away from you, pressing gently to keep the roll compact. Seal the edge of the nori with a little water.
Repeat the rolling process with the remaining ingredients, ensuring you have enough rice and fillings.
Using a sharp knife, slice each roll into 6-8 bite-sized pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
Serve the sushi rolls with soy sauce, wasabi, and pickled ginger on the side for dipping.

Dietary Information

Servings: 4 • Dish Type: Main Course/Appetizer • Prep Time: 30 minutes • Cook Time: 20 minutes • Calories: 280 • Fat: 8g • Carbs: 42g • Protein: 10g • Sodium: 600mg • Sugar: 2g

BC Roll Sushi

Servings: 4

Ingredients

Instructions

Dietary Information

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