Salmon Crescent Sushi Rolls

Roll up salmon and rice in crescent dough to create a yummy appetizer to dip in classic sushi toppers.

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Servings 24

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Bake-Off® Contest 45, 2012

Julie McIntire

Independence, Missouri

ingredients 7
Prep Time 30 min
Total Time 55 min

Ingredients

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

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Directions

1 Heat oven to 375°F. Unroll dough sheet; press into 10 x 14-inch rectangle. Cut dough in half lengthwise.
2 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.
3 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.