First of, I apologize for not having time to write in my personal foodblog. See, I’ve been foodblogging at BlissTree’s Food & Nutrition (owned by b5media) section. So you can imagine I get all fooblogged-out at the end of the day. But here I am blogging. I miss my own personal food space in the internet 
Anyway, here are salmon rolls that’s actually been sitting in my folders since January.
INGREDIENTS :
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1 can of cooked salmon
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2 -3 strings of scallions, chopped finely
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salt & pepper for seasoning
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red pepper flakes (optional)
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sushi rice (refer here on how to make it)
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seaweed sheets
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toasted sesame seeds
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omelet (2 eggs)
If you don’t have toasted sesame seeds, don’t fret. You can toast your own. In a small non-stick pan, lightly coat the pan with olive oil (very very light), add 2 tbsp of sesame seeds and toast for a few minutes. Not too long, about 2-3 minutes or so. Maybe shorter.
Drain the liquid from the salmon, dump it in a bowl, add the scallions, red pepper flakes, salt and pepper. Mix everything together. Use a fork to mash everything together.
To make the rolls, follow the steps from my How to Make Sushi Rolls post but with a twist. After spreading the rice on the seaweed I flipped it. The rice became the outer part. I then added the salmon mixture and a strip of omelet, then rolled real tight. Then I sprinkled toasted sesame seeds on the rice.
I still made regular ones without the sesame seeds and the seaweeds on the outer part.
If you have an aversion to eating raw salmon or smoked salmon which by the way are the best for sushi, try using the cooked salmon from a can. It’s just another option that the whole family will love. Even the pickiest eater from the family. This is probably a good option in introducing your kids to sushi.
