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Nutrition Facts
Serving Size 313 g
(Approx. 4 Servings)
Amount Per Serving
Calories 440 Calories From Fat 190
% Daily Value*
Total Fat 22 g 34%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 75 mg 25%
Sodium 940 mg 39%
Total Carbohydrate 32 g 11%
Dietary Fiber 5 g 20%
Sugars 3 g
Protein 28 g
Vitamin A 120% • Iron 15%
Vitamin C 70% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

DIY Alaskan Salmon Hand Rolls

Prep Time
25 minutes
Cook Time
5 minutes
Total Time
30 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

2 cup(s) H‑E‑B Sushi Short Grain Rice, cooked and still warm
2 Tsp Kikkoman Rice Vinegar
1/2 Tsp H‑E‑B Pure Cane Extra Fine Granulated Sugar
1/4 Tsp H‑E‑B Coarse Kosher Salt, divided use
1/4 Tsp H‑E‑B Coarse Black Pepper Refill, divided use
12 Oz StarKist Wild Alaskan Pink Salmon, liquid drained
1/4 cup(s) H‑E‑B Mayo Real Mayonnaise Squeeze Bottle
5 Tbsp Huy Fong Sriracha Hot Chili Sauce
1/2 Tsp H‑E‑B Texas Wildflower Honey
2 green onions, sliced
2 large H‑E‑B Grade AA Cage Free Large White Eggs
8 sheets of Gimme Organic Roasted Seaweed Sushi Nori Wrap
1 large fresh Hass avocado, sliced
1/2 fresh red bell pepper, thinly sliced into 2 to 3-inch strips
1/2 large fresh seedless cucumber, thinly sliced into 2 to 3-inch strips
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Instructions

1
In a large bowl, mix the warm rice with vinegar, sugar, and 1/4 tsp of salt. Taste and adjust seasoning if needed. Cover and set aside.
2
In a medium bowl, use a fork to break up salmon. Add mayo, sriracha, honey, green onions, and 1/8 tsp of ground black pepper. Mix to combine, cover, and set aside.
3
Using a fork, whisk eggs in a small bowl and season with remaining salt and pepper.
4
Grease a large non-stick pan with oil and place over medium-low heat. Add eggs, swirl pan to coat, and cook until edges are set. Using a large spatula, gently flip eggs and cook until set.
5
Transfer egg to a cutting board. When cool enough to handle, cut into thirds crosswise. Stack pieces and thinly slice lengthwise into strips.
6
Stack nori sheets a few at a time and cut in half lengthwise. Cut crosswise to make 4 smaller rectangles. Repeat until all nori sheets have been cut and there are 24 to 32 pieces.
7
To serve, arrange fried egg strips, sliced vegetables, and other fillings of choice on a large plate along with nori, rice, and seasoned Alaska salmon. Guests can spread a thin layer of rice on nori and add their fillings of choice. Dip in soy sauce and enjoy.
8
Chef's Note: Filling options are suggestions. Mix and match to your preferences.
9
Sponsored by: Alaska Seafood Marketing Institute, recipe courtesy of Food 52's Joy Cho.
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