Salmon roll. Drain the salmon, flake and add juice, onions and mayonnaise. Roll up from the long side, turn cut side down, close the ends. Salmon rolls may be prepared several hours in advance and assembled just before serving to prevent the cracker from getting soggy.

While the salmon is poaching, split the buns from the top and generously brush insides with a bit of the poaching liquid. Toast cut side down until golden. Using a slotted spatula, remove salmon and roughly chop or pull into medium bite-sized pieces. You can cook Salmon roll using 3 ingredients and 4 steps. Here is how you cook it.

Ingredients of Salmon roll

It's 1 sheet of mille fulle pastry.
You need 300 grams of smoked salmon (in filets).
It's of Cream cheese.

Unwrap each roll from the cling wrap. Trim a small amount from each end, so that you have a nice edge. Eating the end pieces is a BONUS for the chef. In the early days of sushi, having actual rolls was very rare.

Salmon roll step by step

When the cheese is soft, spread it over the pastry sheet. Pre-heat over to 200°C..
Put one by one the filets of salmon over it and roll one side of the pastry until the middle and then the other side..
Carefully cut it (1cm wide or so) and lay them on an oven tray cover with baking paper..
Bake for 20min. or until golden brown..

When they did start creating sushi rolls, they were hosomaki. This is considered to be one of the most traditional styles of sushi maki (rolls). In this post, I will be making a Salmon Roll in the hosomaki style. Place rolls in a baking dish and drizzle with oil, rubbing to coat. Serve, with remaining yogurt mixture alongside.