Salmon Maki Spring Rolls With Lemon Soy Wasabi Mayonnaise

  1. Combine mayonnaise through wasabi with a fork. Taste and adjust.
  2. Toss salmon with 1/8 cup of dressing (no more than 1 hour before assembly because you don't want the acids to cook the salmon).
  3. Place 4 half sheets of nori, shiny side down, on counter.(You can use bamboo sushi mat for this if you like.) Dip your hands in water before handling the rice; it helps keep the rice from sticking. Repeat for each:rnSpread 1/3 cup rice in thin even layer, leaving bare the top 3/4-1 inch . In the middle of the rice, form a horizontal bar of 1 ounce of salmon, reaching from the left to the right edge. Sprinkle 1/4 of the sesame seeds over the rice and press down lightly. Lift up bottom edge of nori and tuck tightly over salmon,tightly rolling up maki . Spread a little water on the bare nori to help it seal.Set aside. Don't worry if the maki is not perfect; it will be hidden in the spring roll!
  4. The maki are usually just a little too long to fit in the spring roll wrapper, so cut off about 1-1 1/2 inch of each maki, and reserve.
  5. Keeping spring roll package covered with damp cloth, place 2 spring roll wrappers, like a diamond shape, on your counter. Place the maki horizontally, just south of the middle of the wrapper. Lift up the bottom point and tuck tightly under the maki. Roll up once, tightly fold in the left and right points, and continue rolling tightly, sealing the top of the diamond with some egg white.(Use egg white to seal left and right ends if they are not cooperating.)rnrnFor the 5th spring roll, assemble a maki using the four reserved maki 'ends'. Roll up just like the other four spring rolls.
  6. Fry the rolls a few minutes on each side just til light/medium brown, and drain on double layer of paper towels. Slice each roll in half on an extreme diagonal. (Your knife needs to be very sharp to do this cleanly.)rnArrange on a heat proof tray .
  7. Notes: * Many sushi concessions( in Whole Foods, for example) have this gritty(fresh) wasabi paste in tiny prepacked packets. It is much less harsh than wasabi powder and has a very superior flavor. You can also buy prepared sushi rice from these concessions.
  8. ** When buying nori , focus only on one thing: buy the blackest nori. Price and brand have no importance.
  9. Note: Spring Roll wrappers are somewhat like very thin egg roll wrappers; they are thinner, semi-transparent, and crispier. Spring Rolls cook even faster than egg rolls, so watch them carefully when frying. You will likely have to go to an Asian market to find them.
  10. Presentation/Flavor Option: If you like cilantro, place a sprig on the spring roll, just before you finish rolling and sealing it. When you fry the roll, the cilantro will show through the semi-transparent spring roll wrapper, and it looks very appealing.
  11. Noodle version: For some fun variety, cook up some very thin noodles (Japanese soba, buckwheat noodles, are excellent for this.)In a colander, cool under cold water and drain at least 30 minutes. Cut up a little. Toss with Lemon Wasabi Mayonnaise or some soy sauce and sesame oil, and place a thin layer down on the nori, just like you would the rice. Add salmon and sesame seeds and proceed like the above maki.
  12. Tuna , shrimp, tofu and/or vegetables could be substituted for the salmon.These rolls are delicious even cold, the next day, though they are no longer crisp.rnThey are ideal for summer picnics; are easy to transport and eat.

lemon, mayonnaise, lemon juice, soy sauce, salmon filet, scallion, above reserved salmon, rice, sesame seeds, cold water, spring roll, egg, canola oil, cilantro sprigs

Taken from food52.com/recipes/17527-salmon-maki-spring-rolls-with-lemon-soy-wasabi-mayonnaise (may not work)

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