I really enjoyed the Japanese breakfasts, especially making the rolls of seaweed, salmon, pickled items and rice. I’ve made these at home since returning with ingredients that I had locally in Nashville. Since I like a high protein breakfast, I’ve also tried substituting the rice with the higher protein grain, quinoa. You can be creative, though. Enjoy these for any meal.
- Roasted seaweed sheets (you can get these at any oriental grocery.)
- Quinoa, cooked or rice
- Salmon (wild or Copper River salmon is the best) or chunky smoked salmon
- Lower sodium (traditional Japanese) soy sauce
- fresh or pickled ginger
- very little wasabi (optional)
- Pickled plums or other picked items if you have them (optional)
- If you have a rice cooker, this is very easy.
- Cook salmon on medium skillet (4 on an electric range) with soy sauce. When top and bottom are brown, slice into strips and turn, cooking just long enough that strips are no longer red in the center.
- Prepare 1/2 cup (dry weight) quinoa or 2/3 cup (dry weight) rice per person
- Take seaweed sheet and lay out a line of salmon strips, scatter with diced ginger, thin sliced pickled items if desired. and quinoa or rice, covering about 2/3 of the sheet. Roll starting with salmon end, ending with rice/quinoa and edge without filling.
- Roll tight and with a sharp knife, slice into medium size slices.