Hope you enjoy this recipe, and please leave your comments below. In a medium bowl, combine salmon strips and spicy mayo. Make spicy mayonnaise by mixing sriracha sauce and mayo together. You could also top it with Panko, fish roe, maybe slices of mango? That sounds great to me. Make 1/2-inch thick strips out of the salmon. In the example below you can see two different toppings : Drop of spicy mayo (sides) or chopped chives and sprinkles of dark sesame (center). When it comes to sushi, presentation is key. If you need more help on on this section, you may refer to our guide: How to roll inside out sushi. Use a sharp and wet knife to cut the roll exactly down the middle. Push the mat forward in a rolling motion and tighten again until you reach the end of the roll. This is the fun stuff! Close the bamboo mat on top of the roll filling and tighten from the center to the sides. Both should cover the length of the nori as equally as possible as shown below. A recommended amount is about 70g of tuna per roll. How much tuna to use is really up to you. Load the nori with good stuff! Two thick slices of avocado, and with a spoon load the spicy mayo soaked tuna dices. When you are done, flip the nori over so no the rice is facing the bamboo mat, and the smooth side of the nori faces you. Don’t press the rice too much, just spread it. With your hands still wet (otherwise the rice will stick) spread the rice along the nori to cover it equally. Shape it into a ball and place on top of the nori. Wet your hands, and grab a handful of sushi rice. Place the half nori with the rough side facing towards you. Next, notice the nori has a rough side and a smoother side. If that happens, try to toast it a bit over the stoves until it is crispy enough to break. If it doesn’t break easily, that means the nori may have already absorbed some moisture, probably from the air in the room. First step, we need to break the nori in two.
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