Smoked salmon rolls topped with poppy and sesame seeds

Votes: 2

How to Make - Smoked Salmon Rolls with Poppy and Sesame Topping

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 701, total fat 24 G., saturated fats 8 G., proteins 27 G., carbohydrates 92 G., fiber 3 G., cholesterol 51 mg, sodium 922 mg, sugar 6 G.

These rolls were inspired by the iconic New York bagels with salmon and cream cheese. All those same flavors are now in Asian-inspired roll form! They feature smoked salmon, creamy cream cheese, and the poppy seed, sesame, dried onion, and garlic topping that typically adorns bagels. Making these rolls at home is much easier than it seems, and even if you don't get them quite right the first time, you'll still be rewarded with incredible flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 cups sushi rice
3 tbsp. l. rice vinegar
1 tbsp. sugar
110 g of cream cheese
2 carrots, finely chopped
2 green onions, finely chopped
Vegetable oil for greasing
350 g thin slices of smoked salmon
1/4 cup dried onion flakes
1/4 cup sesame seeds
2 tablespoons dried garlic flakes
2 tablespoons poppy seeds
Soy sauce, pickled ginger and wasabi, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: smoked salmon, sushi rice, dried onions, poppy, sesame, rice vinegar, carrot, green onions, cream cheese, wasabi, soy sauce

Cooking the dish according to the recipe:

Rinse the rice several times with cold water, then place it in a medium saucepan and cover with 3 3/4 cups of water, adding 1 tablespoon of salt. Bring to a boil, cover, and reduce heat to low. Cook, undisturbed, until tender, about 15 minutes. Remove the saucepan from the heat and let the rice sit, covered, for another 15 minutes. Transfer the rice to a baking sheet. Combine the vinegar, sugar, and 0.5 teaspoon of salt in a cup. Pour the vinegar over the rice and stir with a spatula. Let the rice cool completely (about 10 minutes in the refrigerator or 30 minutes at room temperature).
Combine the cream cheese, carrots, and green onions. Place a piece of plastic wrap on a work surface and lightly grease with vegetable oil. Spread 1 1/3 cups of rice on the wrap and, using damp hands, form it into a 7-inch (18-cm) square. Place a single layer of salmon slices on top of the rice, leaving a 1/4-inch (0.5-cm) border from the edge closest to you. Place a quarter of the cream cheese along the edge closest to you. Using the wrap as a guide, roll the roll tightly. Press the rice together, applying even pressure to shape the roll. Repeat with the remaining ingredients to make 3 more rolls.

Combine onion flakes, sesame seeds, dried garlic, and poppy seeds on a baking sheet. Roll each roll in the crumble topping. Cut each roll into 8 pieces with a wet knife. Serve with soy sauce, wasabi, and pickled ginger.

Categories:

recipe / Calorie content of prepared meals / Appetizers / Snacks with sauces / Fish appetizers / Food Network - recipes / Japanese cuisine

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