Salmon Salad Rolls Pressure Cooker Recipe

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Recipe Category: Salad

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Salmon Salad Rolls Pressure Cooker Recipe

Ingredients

Makes 6 rolls; serves 4 to 8

  • 1 tall can salmon or 2 small cans (12 to 15 ounces total)
  • 2 to 4 tablespoons mayonnaise, to your taste
  • 1 to 2 teaspoons Chinese (hot) mustard, to your taste
  • ½ teaspoon soy sauce
  • 1 recipe White or Brown Sushi Rice
  • 6 sheets yaki sushi nori (toasted seaweed sheets)
  • about 12 tender inner leaves of Romaine lettuce

SOY AND WASABI DIPPING SAUCE

  • 1 tablespoon wasabi powder
  • 1¼ teaspoons hot water
  • ½ cup water
  • 3 tablespoons soy sauce or tamari

Method

  1. Drain the salmon and flake it into a bowl with a fork, picking out any large pieces of skin and bones
  2. Mix the salmon with just enough mayonnaise to hold it together
  3. Stir in 1 teaspoon of the mustard and the soy sauce
  4. Add more mustard if you want a spicier flavor
  5. For each Salmon Salad roll, spread the rice on the nori as described on page 336
  6. Lay the lettuce leaves in a line across the rice, about 1 inch up from the edge of the nori that is closest to you
  7. Top the lettuce with one-sixth of the salmon salad, nudging it into a line
  8. Roll up carefully
  9. Moisten a sharp knife with water and cut the roll in half
  10. Cut each half in thirds, for 6 pieces, wiping the knife with a damp towel between cuts
  11. Make the dipping sauce
  12. Place the wasabi in a small bowl or tea cup
  13. Stir in the hot water to make a mound of thick paste
  14. Let rest 5 minutes to develop the flavor
  15. Heat the ½ cup water in a small saucepan or in a bowl to microwave to heat without boiling
  16. Add the soy sauce and simmer for 1 minute
  17. Pour the sauce into small individual dipping bowls
  18. Drop equal pieces of wasabi paste into each bowl
  19. Mix and serve with the sushi

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