Salmon Crescent Sushi Rolls

Julie McIntire of Independence, Mont., won $5,000 in GE kitchen appliances for her GE Imagination at Work Award recipe.<br>
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Prep Time: 30 Min<br>
Total Time: 55 Min<br>
Makes: 24 appetizers<br>
<br>
1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet<br>
8 oz salmon fillet (about 5 x 3 x 3/4 inches), skin removed<br>
3/4 cup cooked white rice<br>
3 tablespoons McCormick® Sesame Seed<br>
1/2 medium avocado, pitted, peeled, cut into 8 slices<br>
3/4 teaspoon wasabi paste<br>
3 teaspoons soy sauce<br><br>
<br>
Heat oven to 375°F. Unroll dough sheet; press into 10 x 14-inch rectangle. Cut dough in half lengthwise.<br>
<br>
Cut salmon lengthwise into 6 pieces. To make each roll, spoon half of rice evenly down 1 long edge of each dough piece in a 1-inch strip to within 1/4 inch of edge. Place 3 pieces salmon evenly over rice, overlapping salmon to fit if necessary. Starting at long side topped with salmon, roll up; pinch seam to seal. Sprinkle sesame seed on ungreased cookie sheet; roll and press each log in sesame seed to coat. Place rolls, seam side down, on cookie sheet.<br>
<br>
Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Transfer rolls to cutting board. Using serrated knife, cut each roll into 12 slices. Cut each slice of avocado into thirds; place 1 slice on top of each roll. Serve with wasabi and soy sauce.

( Pillsbury / March 27, 2012 )

Julie McIntire of Independence, Mont., won $5,000 in GE kitchen appliances for her GE Imagination at Work Award recipe.

Prep Time: 30 Min
Total Time: 55 Min
Makes: 24 appetizers

1 can Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
8 oz salmon fillet (about 5 x 3 x 3/4 inches), skin removed
3/4 cup cooked white rice
3 tablespoons McCormick® Sesame Seed
1/2 medium avocado, pitted, peeled, cut into 8 slices
3/4 teaspoon wasabi paste
3 teaspoons soy sauce


Heat oven to 375°F. Unroll dough sheet; press into 10 x 14-inch rectangle. Cut dough in half lengthwise.

Cut salmon lengthwise into 6 pieces. To make each roll, spoon half of rice evenly down 1 long edge of each dough piece in a 1-inch strip to within 1/4 inch of edge. Place 3 pieces salmon evenly over rice, overlapping salmon to fit if necessary. Starting at long side topped with salmon, roll up; pinch seam to seal. Sprinkle sesame seed on ungreased cookie sheet; roll and press each log in sesame seed to coat. Place rolls, seam side down, on cookie sheet.

Bake 12 to 17 minutes or until golden brown. Cool 5 minutes. Transfer rolls to cutting board. Using serrated knife, cut each roll into 12 slices. Cut each slice of avocado into thirds; place 1 slice on top of each roll. Serve with wasabi and soy sauce.

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