2 sheets of rice paper,
3 oz. smoked salmon,
3 oz. fresh salmon,
4 blanched asparagus spears,
shredded carrot, as needed,
juliennes of cucumber, as needed,
2 oz. alfalfa sprouts,
strips of red bell pepper,
several thin slices of avocado,
bamboo sushi mat,
ginger, wasabi and soy sauce.
Recipe: Place the rice paper on a plate and run gently some hot water over it. When the rice paper softens, usually after 1 minute, drain the water from it but don't remove it from the plate. Spread the shredded carrots and the sprouts over the entire rice paper. Place the rest of the ingredients for the sushi in the middle and roll each roll with wet fingers. Wrap each roll with the smoked salmon from outside and place it over a bamboo sushi mat. It is much easier to work if you wrap your sushi mat with cling wrap. Using the bamboo mat, shape each roll into a good sushi roll shape. Cut each roll to six or eight pieces and serve. This sushi roll is made without seaweed or rice, except 15 grams of rice paper. It is similar to a fresh spring roll. This recipe can be prepared without the use of any fish, if you prefer it entirely vegetarian.
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.
