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The fundamental recipe consists of raw salmon and cream cheese, usually along with cucumber and/or avocado, and sometimes masago or tobiko. Variations include ingredients such as smoked or seared salmon. [2] Noted by Seattle food critics, it can be found at numerous restaurants in Seattle.
The B.C. roll is a Maki-zushi (roll), a kind of sushi containing barbecued salmon and cucumber. It is prepared as an uramaki roll, a style of sushi in which the rice is on the outside. Often the roll contains barbecued salmon skin coated in a sweet sauce. There are many variations of this roll including barbecued salmon skin with mayo ...
Heat oil in a nonstick skillet over medium-high heat. Add onion and celery; cook, stirring until softened, about 3 minutes. Stir in parsley; remove from heat.
Salmon and salmon roe have only recently come into use in making sashimi (raw fish) and sushi, with the introduction of parasite-free Norwegian salmon in the late 1980s. [10] Ordinary types of cooked salmon contain 500–1,500 mg DHA and 300–1,000 mg EPA (two similar species of fatty acids) per 100 grams [11]
Rainbow roll is a type of uramaki sushi roll filled with cucumber, avocado and crab stick. It is prepared with multiple types of fish, most commonly tuna, salmon, white fish, yellowtail, snapper, and eel. [1] Rainbow roll is quite similar to the California roll, with the addition of tuna, salmon and avocado. [2]
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
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