Salmon Salad Rolls Pressure Cooker Recipe

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

Full List of Salad Recipes
Full List of Salmon Recipes

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