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Yield: Makes 16 to 20 pieces.


    • 1/2 cup aromatic rice
    • 1 cup chicken or fish stock
    • 1 teaspoon freshly grated horseradish
    • 1 teaspoon grated lemon zest
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 teaspoon dry mustard
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon white vinegar
    • 1/2 cup julienned cucumber
    • 1/4 cup julienned uncooked snow peas
    • 3 slices smoked salmon (about 3 to 4 ounces)


Combine rice and stock in medium saucepan.

Heat to boiling; stir once or twice.

Lower heat to simmer; cover and cook 15 minutes or until rice is tender and liquid is absorbed.

Stir in horseradish, lemon zest, pepper, mustard, lemon juice and vinegar. 
Transfer rice mixture into shallow dish; cover and cool completely. 
On two sheets of lightly oiled parchment or wax paper, lay out salmon slices so that they overlap slightly.

Spread rice mixture on salmon.

Lay julienned cucumber and snow peas on center running lengthwise.

Roll salmon tightly forming a log.

Cut log diagonally into 16 to 20 slices.

Arrange on tray and serve.

    Nutrition Facts
    Calories 34   
    Cholesterol 1mg 
    Sodium 141mg 
    Total Carbohydrate 5g 
    Protein 2g

USA Rice Federation

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