Fry

Salmon Maki Spring Rolls with Lemon Soy Wasabi Mayonnaise

May 13, 2012
Author Notes

If you've always wanted to try rolling your own sushi maki, this is a great recipe to start with. Why? Because the maki doesn't have to perfect; it will be hidden when it is wrapped in the spring roll wrapper!

I developed this dressing recipe for a Noodle salad with Smoked Trout, Kale and Edamame. Yesterday I had some sushi grade salmon that was a day old,but I still wanted it in a maki, so I came up with the idea to dress the salmon with the mayonnaise and use it to fill a typical Japanese maki (nori rolled up with sushi rice) but then to wrap it in a spring roll wrapper and quickly fry it, cooking the salmon just enough to have it not be raw.

And the real bonus? My Love really liked it! (but he 'doesn't care for sushi' !!) —LE BEC FIN

  • Makes 10 pieces
Ingredients
  • Lemon Soy Sesame Wasabi Mayonnaise; Salmon Preparation
  • 1 cup Hellman's mayonnaise
  • 1/4 cup lemon juice
  • 4 teaspoons tamari or Japanese soy sauce
  • 3+ tablespoons sesame oil (Maruhon preferred)
  • 1 tablespoon gritty wasabi paste*
  • 4 ounces salmon filet, skinned, cut into 1/3 inch dice
  • 1 teaspoon scallion, green part, minced
  • Maki and Spring Roll Assembly and Cooking
  • above reserved salmon
  • 1 1/3 cups prepared sushi rice
  • 2 nori sheets**,approximately 8", folded in half and broken by running thumbnail down seam
  • 1/2-1 teaspoons toasted sesame seeds
  • cold water, bowl of, for keeping hands wet
  • 5 spring roll (lumpia) wrappers, about 8" square
  • 1 egg white or egg, beaten lightly
  • canola oil, 2-3 " deep, heated to 350 degrees F
  • 5 cilantro sprigs, optional
In This Recipe
Directions
  1. Lemon Soy Sesame Wasabi Mayonnaise; Salmon Preparation
  2. Combine mayonnaise through wasabi with a fork. Taste and adjust.
  3. 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).
  1. Maki and Spring Roll Assembly and Cooking
  2. 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: Spread 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!
  3. 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.
  4. 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.) For the 5th spring roll, assemble a maki using the four reserved maki 'ends'. Roll up just like the other four spring rolls.
  5. 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.) Arrange on a heat proof tray .
  6. 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.
  7. ** When buying nori , focus only on one thing: buy the blackest nori. Price and brand have no importance.
  8. 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.
  9. 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.
  10. 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.
  11. 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. They are ideal for summer picnics; are easy to transport and eat.

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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse write me and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.