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Brown Rice Salmon Maki

Brown Rice Salmon Maki
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Recipes for Healthy Living. Recipe Credit: .
Summary

Looking for something a little different for dinner tonight? Try this “sushi” roll at home. The salmon is actually cooked, so there is no raw fish involved.

  • Prep time
    25 min
  • Servings
    2 Servings
  • Serving size
    1 roll, cut into 6 slices
Cooking for 1 or 2 Dinner Foodie Asian Seafood
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    1 roll, cut into 6 slices
  • Amount per serving Calories 270

  • Total Fat 12g
    • Saturated Fat 1.9g
  • Cholesterol 35mg
  • Sodium 575mg
  • Total Carbohydrate 27g
    • Dietary Fiber 4g
    • Total Sugars 4g
  • Protein 15g
  • Potassium 405mg
Cooking for 1 or 2 Dinner Foodie Asian Seafood
Ingredients

Ingredients

  • nonstick cooking spray
    1
  • instant brown rice
    1/2 cup
  • seasoned rice wine vinegar (choose one with the lowest sodium)
    1 tbsp
  • small salmon filet (3 ounces)
    1
  • soy sauce (reduced sodium)
    1 tbsp
  • pencil-thin asparagus (trimmed)
    3 oz
  • red bell pepper (seeded and thinly sliced)
    1/2
  • avocado (seeded and sliced into 4 thin slices)
    1/4
  • light mayonnaise
    2 tbsp
  • sriracha
    1/2 tsp
  • nori sheets
    2

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Directions

Directions

  1. Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray and set aside.

  2. Cook the brown rice according to the package directions. When finished cooking, stir in the seasoned rice wine vinegar and cool completely.

  3. Place the salmon filet on the prepared baking sheet. Brush the fillet with the soy sauce. Place the asparagus on the same baking sheet next to the salmon. Spray the salmon and asparagus lightly with cooking spray and bake for 15 minutes. Remove from the oven and cool both the salmon and asparagus completely.

  4. Divide the salmon into two equal portions and flake the salmon. Divide the asparagus into two equal portions.

  5. Divide the red bell pepper into two equal portions.

  6. In a small bowl, whisk together the light mayo and sriracha.

  7. To prepare the maki rolls, place a sushi mat or plastic wrap on a cutting board. Place one nori sheet, shiny side down, on the mat, lining up a long edge of sheet with edge of mat nearest you. Dampen your fingers, and press 1/2 of prepared rice (about a heaping 1/3 cup) onto the nori in 1 layer, leaving a 2-inch border on side farthest from you.

  8. Arrange one portion of the asparagus in an even strip horizontally across rice, starting 1 inch from the side nearest you. (You may need to cut pieces to fit from side to side.) Arrange one portion of the salmon on top of the asparagus. Spoon 1 Tbsp. of the mayo mixture evenly over the salmon then top with one portion of the bell pepper and 1 slice of avocado.

  9. Beginning with edge nearest you, lift the mat up with your thumbs, holding the filling in place with your fingers, and fold mat over the filling so that the upper and lower edges of rice meet, then squeeze gently but firmly along length of roll, tugging the edge of the mat farthest from you to tighten. Open the mat and roll the log forward to seal with the nori border.

  10. Transfer the roll, seam side down, to a cutting board. Repeat the process for the remaining roll. Slice each roll into 6 maki rolls.

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