Hoofdgerecht
Flamed Salmon Ebi Roll (Uramaki)
1 uVoor 2Nutri-Score B€€€
B
1 u
1 uFlamed Salmon Ebi Roll (Uramaki)
wat je nodig hebt
Ingrediënten
sushi rice (rinsed until water runs clear)Granen200 g
waterOverig240 ml
rice vinegarVoorraadkast30 ml
sugarVoorraadkast15 g
saltKruiden en specerijen3 g- nori sheets (halved)Voorraadkast2 stukken
sashimi-grade salmon (thinly sliced)Vis150 g
cooked shrimp (chopped)Vis100 g
cream cheese (softened)Zuivel60 g
cucumber (cut into thin sticks)Groente en fruit60 g
avocado (sliced)Groente en fruit1 stuk- mayonnaiseVoorraadkast40 g
- srirachaVoorraadkast15 ml
soy sauce (for serving)Voorraadkast30 ml
sesame seeds (toasted)Noten en zaden10 g
per portie
Voedingswaarden
663kcal
- Koolhydraten
- 88 g
- Eiwitten
- 28 g
- Vetten
- 23 g
wat je gebruikt
Keukengerei
Steelpan
Mengkom
bamboo rolling mat- kitchen torch
- sharp knife
stap voor stap
Bereiding
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 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.
- Stap 6
Slice and serve
- Cut each roll into pieces with a sharp wet knife.
- Serve with soy sauce.