Plat
Flamed Salmon Ebi Roll (Uramaki)
1 hPour 2Nutri-Score B€€€
B
1 h
1 hFlamed Salmon Ebi Roll (Uramaki)
ce qu’il vous faut
Ingrédients
sushi rice (rinsed until water runs clear)Céréales200 g
waterAutres240 ml
rice vinegarÉpicerie30 ml
sugarÉpicerie15 g
saltÉpices3 g- nori sheets (halved)Épicerie2 morceaux
sashimi-grade salmon (thinly sliced)Poissons150 g
cooked shrimp (chopped)Poissons100 g
cream cheese (softened)Produits laitiers60 g
cucumber (cut into thin sticks)Fruits et légumes60 g
avocado (sliced)Fruits et légumes1 morceau- mayonnaiseÉpicerie40 g
- srirachaÉpicerie15 ml
soy sauce (for serving)Épicerie30 ml
sesame seeds (toasted)Fruits à coque et graines10 g
par portion
Nutrition
663kcal
- Glucides
- 88 g
- Protéines
- 28 g
- Lipides
- 23 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
bamboo rolling mat- kitchen torch
- sharp knife
pas à pas
Préparation
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 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.
- Étape 6
Slice and serve
- Cut each roll into pieces with a sharp wet knife.
- Serve with soy sauce.