Mediterranean Diet Maki Salmon
Elevate your sushi night with a Mediterranean twist in this irresistible Mediterranean Diet Maki Salmon recipe! Combining the creamy richness of avocado and feta cheese with fresh julienned cucumber, red bell pepper, and tender salmon, these rolls are a vibrant fusion of flavors and healthful ingredients inspired by Mediterranean cuisine. Sushi rice seasoned with rice vinegar creates the perfect base, while olive oil, lemon juice, and dill add a zesty and aromatic finish that ties the dish together beautifully. These homemade rolls not only offer a unique take on traditional sushi but also align with heart-healthy eating principles, making them a perfect choice for lunch, dinner, or entertaining. Ideal for Mediterranean diet enthusiasts or anyone seeking creative ways to enjoy salmon, this recipe is a delicious, nutrient-packed delight that blends global inspirations effortlessly.
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Recipe Information
Ingredients
- 1 cup Sushi rice
- 1.25 cups Water
- 2 tablespoons Rice vinegar
- 1 teaspoon Sugar
- 0.5 teaspoon Salt
- 8 ounces Salmon fillet, skin removed
- 4 pieces Nori seaweed sheets
- 0.5 cup Cucumber, julienned
- 0.5 cup Red bell pepper, julienned
- 1 large Avocado, sliced
- 2 tablespoons Feta cheese, crumbled
- 1 teaspoon Olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Fresh dill, chopped
- to taste Salt and pepper
Instructions
Rinse the sushi rice under cold water until the water runs clear. Combine rice and water in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 18-20 minutes, or until rice is tender and water is absorbed.
In a small bowl, mix rice vinegar, sugar, and salt. Stir this mixture into the cooked rice, and let it cool to room temperature.
Cut the salmon fillet into long, thin slices suitable for sushi rolls, about 1/4 inch thick.
Lay a sheet of nori on a bamboo rolling mat, shiny side down. Wet your hands with water and spread a thin, even layer of the seasoned rice over the nori, leaving a 1-inch border at the top.
Place salmon slices across the rice about 1 inch from the bottom edge of the nori. Add a few pieces of cucumber, red bell pepper, and avocado slices on top of the salmon.
Sprinkle some feta cheese over the vegetables, then drizzle a little olive oil and lemon juice. Add a sprinkle of chopped dill, plus salt and pepper to taste.
Lift the bottom edge of the mat and begin to roll the nori over the filling, pressing gently to keep the roll tight. Continue rolling until the end of the rice-covered nori meets the border. Wet the top edge with a little water to seal the roll.
Use a sharp knife to cut the roll into 8 equal pieces. Clean the knife with a damp cloth between cuts for cleaner slices.
Repeat the rolling process with the remaining nori and fillings.
Serve the maki salmon rolls immediately or store in the fridge for up to 2 hours, covered with a damp cloth to prevent drying out.
Nutrition Facts
Calories |
1364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.5 g | 103% | |
| Saturated Fat | 17.9 g | 89% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1865 mg | 81% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 17.8 g | 64% | |
| Total Sugars | 11.9 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 256 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 2358 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
