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Flamed Salmon Ebi Roll (Uramaki)
1 Std.Für 2Nutri-Score B€€€
B
1 Std.
1 Std.Flamed Salmon Ebi Roll (Uramaki)
was Sie brauchen
Zutaten
sushi rice (rinsed until water runs clear)Getreide200 g
waterAndere240 ml
rice vinegarVorräte30 ml
sugarVorräte15 g
saltGewürze3 g- nori sheets (halved)Vorräte2 Stücke
sashimi-grade salmon (thinly sliced)Fisch150 g
cooked shrimp (chopped)Fisch100 g
cream cheese (softened)Milchprodukte60 g
cucumber (cut into thin sticks)Obst & Gemüse60 g
avocado (sliced)Obst & Gemüse1 Stück- mayonnaiseVorräte40 g
- srirachaVorräte15 ml
soy sauce (for serving)Vorräte30 ml
sesame seeds (toasted)Nüsse & Samen10 g
pro Portion
Nährwerte
663kcal
- Kohlenhydrate
- 88 g
- Eiweiß
- 28 g
- Fett
- 23 g
was Sie verwenden
Utensilien
Stielkasserolle
Rührschüssel
bamboo rolling mat- kitchen torch
- sharp knife
Schritt für Schritt
Zubereitung
- Schritt 1
Cook the sushi rice
- Rinse the sushi rice until the water runs clear.
- Cook the rice with the water until tender and let it steam off the heat.
- Schritt 2
Season the rice
- Warm the rice vinegar with the sugar and salt until dissolved.
- Fold the vinegar mixture into the warm rice and let it cool to room temperature.
- Schritt 3
Prepare the fillings
- Mix the chopped shrimp with the cream cheese.
- Stir the mayonnaise with the sriracha to make a spicy sauce.
- Slice the cucumber into thin sticks and the avocado into slices.
- Schritt 4
Roll the uramaki
- Lay a nori half on the bamboo mat, cover with rice and flip it over.
- Add the shrimp and cream cheese mix, cucumber and avocado along one edge.
- Roll tightly with the mat and press into shape.
- Schritt 5
Top with salmon and flame
- Lay the salmon slices over the top of each roll.
- Brush with the spicy sauce and torch the surface until lightly charred.
- Sprinkle with toasted sesame seeds.
- Schritt 6
Slice and serve
- Cut each roll into pieces with a sharp wet knife.
- Serve with soy sauce.