Plato principal
Flamed Salmon Ebi Roll (Uramaki)
1 hPara 2Nutri-Score B€€€
B
1 h
1 hFlamed Salmon Ebi Roll (Uramaki)
receta de
Lunaderuiter
@lunaderuiterr
1 receta
1 importación
0 veces cocinadas
lo que necesita
Ingredientes
sushi rice (rinsed until water runs clear)Cereales200 g
waterOtro240 ml
rice vinegarDespensa30 ml
sugarDespensa15 g
saltEspecias3 g- nori sheets (halved)Despensa2 piezas
sashimi-grade salmon (thinly sliced)Pescado150 g
cooked shrimp (chopped)Pescado100 g
cream cheese (softened)Lácteos60 g
cucumber (cut into thin sticks)Frutas y verduras60 g
avocado (sliced)Frutas y verduras1 pieza- mayonnaiseDespensa40 g
- srirachaDespensa15 ml
soy sauce (for serving)Despensa30 ml
sesame seeds (toasted)Frutos secos y semillas10 g
por ración
Nutrición
663kcal
- Carbohidratos
- 88 g
- Proteínas
- 28 g
- Grasas
- 23 g
lo que usará
Utensilios
Cazo
Bol
bamboo rolling mat- kitchen torch
- sharp knife
paso a paso
Preparación
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 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.
- Paso 6
Slice and serve
- Cut each roll into pieces with a sharp wet knife.
- Serve with soy sauce.