INGREDIENTS
SUSHI RICE
- 500G SHORT GRAIN RICE
- 600ML WATER
- 20G KOMBU
- 80ML SUSHI VINEGAR
SUSHI ROLL FILLING
- 10 SHEETS NORI SEAWEED
- 500G SALMON
- 300G CRAB MEAT
- 1 AVOCADO
- 1 CUCUMBER
- 300G DEBIC CREAM CHEESE
- 75G CHIVES
- 100G SESAME SEEDS, WHITE
- 100G SESAME SEEDS, BLACK
- 250G FLYING FISH ROE
GARNISH
- 50G WASABI
- 100G PICKLED WASABI
- 100ML SOY SAUCE
METHOD
PREPARATION
- Wash the sushi rice in ice cold water. Approximately three to five times until the water stays clear.
- Soak the rice for 30 minutes in the 600 ml of cold water together with the kombu kelp. Bring the rice very quickly to a boil with the lid on.
- Once cooking reduce heat to a low flame and cook for 8 minutes. Take off the heat and leave to steam for another 10 minutes.
- Discard the kombu. Bring the rice to a big bowl and cool down quickly with a paddle or spatula to make the rice fluffy.
- Season with the sushi vinegar gradually and mix into the rice. Make sure the rice is still luke warm if you start making the rolls.
- Cut all sushi roll filling into the right thickness and have a bowl of cold water ready to wash your hands when putting the rice onto the sushi.
ASSEMBLY
- Cover your bamboo rolling mat with cling film.
- Arrange the rice onto the nori. Turn upside down on the cling film, so that the rice touches the cling film. We call this an inside out sushi roll.
- Arrange all ingredients in a preferred way. Roll the sushi tightly.
- Cut into 6-8 pieces and cover each piece into the flying fish roe or a mix of finely cut chives and sesame seeds. Arrange onto a plate and serve with the garnishes.
