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Flamed Salmon Ebi Roll (Uramaki)
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Flamed Salmon Ebi Roll (Uramaki)

1 godz.Porcje: 2Nutri-Score B€€€
od @lunaderuiterr1 importugotowano 0 razy
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Składniki

2 osoby
  • sushi rice (rinsed until water runs clear)Produkty zbożowe200 g
  • waterInne240 ml
  • rice vinegarSpiżarnia30 ml
  • sugarSpiżarnia15 g
  • saltPrzyprawy3 g
  • nori sheets (halved)Spiżarnia2 kawałki
  • sashimi-grade salmon (thinly sliced)Ryby150 g
  • cooked shrimp (chopped)Ryby100 g
  • cream cheese (softened)Nabiał60 g
  • cucumber (cut into thin sticks)Warzywa i owoce60 g
  • avocado (sliced)Warzywa i owoce1 kawałek
  • mayonnaiseSpiżarnia40 g
  • srirachaSpiżarnia15 ml
  • soy sauce (for serving)Spiżarnia30 ml
  • sesame seeds (toasted)Orzechy i nasiona10 g

na porcję

Wartości odżywcze

663kcal

Węglowodany
88 g
Białko
28 g
Tłuszcz
23 g
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Przybory

  • Rondel
  • Miska
  • bamboo rolling mat
  • kitchen torch
  • sharp knife

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  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.
    Krok 5

  6. Slice and serve

    • Cut each roll into pieces with a sharp wet knife.
    • Serve with soy sauce.
    Krok 6
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