Main
Flamed Salmon Ebi Roll (Uramaki)
1 hServes 2Nutri-Score B€€€
B
1 h
1 hFlamed Salmon Ebi Roll (Uramaki)
what you need
Ingredients
sushi rice (rinsed until water runs clear)Grains200 g
waterOther240 ml
rice vinegarPantry30 ml
sugarPantry15 g
saltSpices3 g- nori sheets (halved)Pantry2 pieces
sashimi-grade salmon (thinly sliced)Fish150 g
cooked shrimp (chopped)Fish100 g
cream cheese (softened)Dairy60 g
cucumber (cut into thin sticks)Produce60 g
avocado (sliced)Produce1 piece- mayonnaisePantry40 g
- srirachaPantry15 ml
soy sauce (for serving)Pantry30 ml
sesame seeds (toasted)Nuts & seeds10 g
per serving
Nutrition
663kcal
- Carbs
- 88 g
- Proteins
- 28 g
- Fat
- 23 g
what you’ll use
Tools
Saucepan
Mixing bowl
bamboo rolling mat- kitchen torch
- sharp knife
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 6
Slice and serve
- Cut each roll into pieces with a sharp wet knife.
- Serve with soy sauce.