Baked Salmon and Crab Rolls with Cucumber

Bomb baked rolls! Tastier than restaurant food! This is an incredibly bright, tender and at the same time spicy, sweet and crispy baked roll, in which, no matter how strange it may seem, all the ingredients are in perfect harmony with each other!
cook time: 1h
Lucas Halstead
Baked Salmon and Crab Rolls with Cucumber

Nutrition Facts (per serving)

196
Calories
9g
Fat
19g
Carbs
7g
Protein

Ingredients (1 portion)

Basic:

Salt 0.4 tsp
Sugar 0.75 tsp
Water 75 ml
Mayonnaise 25 g
cucumbers 20 g
Sesame 15 g
Round rice 75 g
Salmon (lightly salted) 40 g
Sauce, pasta (sweet chili sauce) 1 tbsp
Nori (half sheet) 1.4 g
Rice vinegar 1.5 tbsp
Crab meat 30 g

Recipe instructions

Step 1

Step 1
Prepare rice for rolls. Use round rice or special rice for sushi and rolls, since this type of rice has the necessary gluten. Using other rice, the rolls will most likely fall apart. Pour the rice into the container and rinse it 4 times until the water runs clear. Next, place the rice in a saucepan and fill with water in a 1:1 ratio. Cover the pan with a lid and place it on the fire.

Step 2

Step 2
Bring the water to a boil (do not open the lid during the entire cooking process). Once the water boils, reduce the heat to low and continue cooking the rice for 15 minutes. During this period of time, all the liquid will evaporate. Afterwards, turn off the heat and cook the rice under the lid for another 10 minutes. This will allow the rice to reach the desired consistency. Ready rice doubles in volume.

Step 3

Step 3
Now in a separate saucepan, mix rice vinegar, sugar and salt. Place the saucepan, but on low heat, and dissolve the sugar and salt in the vinegar, without bringing the contents of the saucepan to a boil.

Step 4

Step 4
Take a wooden container and wipe it with wet paper towels. This is done so that the rice does not stick to the container itself. Place the cooked rice into this container. Gradually pour the prepared vinegar mixture onto a wooden spoon, then from the spoon, carefully pour this mixture into the rice in a thin stream throughout the rice. Using a wooden spatula, gently stir the rice into the dressing. Then cool the rice completely by covering the bowl with a wet towel.

Step 5

Step 5
Wrap the bamboo mat for forming rolls with cling film. This ensures a high degree of hygiene and is done so that it is convenient to work, nothing will stick to it and the mat will remain clean. Also, using cling film is an opportunity to extend the life of a bamboo mat. It protects it from getting between the rods of rice and filling, and allows you to wet the mat less often.

Step 6

Step 6
First cut the nori sheet into two equal parts using scissors. Place a piece of nori on the mat, shiny side down. Prepare liquid to wet your hands. To do this, pour the rice bite and water in a ratio of 1:3 into a small bowl. Wetting your hands in this solution will make it comfortable to work with rice. It is better to use filtered water, since it directly enters the consumer product without further heat treatment.

Step 7

Step 7
Wet your hands in the prepared vinegar liquid, take 150 grams of rice and place it on the nori. Using your hands, level the rice over the entire surface of the seaweed sheet so that on one side (which is farther) the rice protrudes 1 cm beyond the nori, on the other side (which is closer), on the contrary, the rice should be 1 cm less than the nori sheet.

Step 8

Step 8
Turn the workpiece over so that the glossy side is on top and the rice is on the bottom. Prepare the filling (preferably in advance). Grate the crab meat on a fine grater. It is on shallow, so the roll will turn out to be more tender and airy in taste. Cut the cucumber into long strips, salmon into long medium-sized strips. Place crab meat in the center of the nori. Place salmon slices on one side of the crab meat, and cucumber strips on the other side of the crab meat.

Step 9

Step 9
Then, holding the filling, begin to carefully roll the roll away from you so that the rice from the protruding edge joins the rice on the nori. At the same time, press the roll with a mat, make the roll dense, forming a round shape. Place the rolled roll against the edge of the mat and tuck the side of the roll. Do this on the other side. As a result, you will get an even round roll. Roll the resulting roll in sesame seeds.

Step 10

Step 10
Using a sharp knife, cut the roll into 8 equal-sized pieces. When cutting rolls, wet the knife in the vinegar solution. This is done so that the rice does not stick to the knife and the rolls do not become deformed during slicing. Place the sliced rolls with the filling on a work surface.

Step 11

Step 11
Prepare hot sauce. Mix mayonnaise and sweet chili sauce. Place the resulting sauce in a pastry bag and cut off the tip.

Step 12

Step 12
Make baking caps from the prepared sauce, pouring it from the bag on top of each roll.

Step 13

Step 13
Cover a baking sheet with foil, on which place the rolls prepared for baking. Place the rolls in the oven on the “grill” mode and cook for about 4-5 minutes until you get a beautiful baked cap.

Step 14

Step 14
This is what the finished rolls look like.

Step 15

Step 15
When serving, do not forget about soy sauce, wasabi and ginger.

Additional rubrics

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