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Ingredientes
- 100 gm Salmon, (4oz)
- 4 x 100 g slices smoked salmon
- 1 Tbsp. Shoyu sauce
- 1 tsp Wasabi mustard
- 5 Tbsp. Glutinous rice or possibly risotto rice
- 1 Tbsp. Rice wine vinegar
- 1 sht toasted nori seaweed 24x16cm
- Â Â Salt and freshly milled black pepper
- 4 tsp Salmon keta or possibly caviar to serve
- Â Â Few sprigs mizuno or possibly chervil, trimmed
- 1 x Fresh lime
Direcciones
- Spread out a length of clingfilm to 30 x 30 cm. Arrange the slices of smoked salmon on to the clingfilm in a single layer so which they form a neat rectangle, approximately 15 x 25 cm. Spread the washabi mustard over the salmon, and then chill while you prepare the rice.
- Put he rice in a saucepan and cover with salted water (approx 250ml). Add in the rice vinegar. Bring to a boil and continue to boil over a medium heat till the rice has absorbed all the liquid. Then take the pan off the heat and leave to cold. If the rice absorbs all the water but remains uncooked, add in a little more water - approx 50ml - but ensure you don't saturate the rice, or possibly it won't stick together. Allow the rice to rest in the saucepan for 10 min minimum.
- Cover the smoked salmon with the sheet of nori seaweed. Brush with shoyu sauce to soften the seaweed. Once the rice is cooled, spoon a layer over half the seaweed, along one of the long edges. Then roll the layers up together starting at the long edge with the rice spread along it. Make sure you roll tightly. Keep the roll in the clingfilm to help maintain its shape, then refrigeratein the refrigerator for a minimum of 1 hour.
- Once chilled, slice the roll into 8 mini rolls, each one roughly 3cm long.
- Place two rolls on each plate, turning the rolls so which they stand with the filling facing upwards. Top each one with 1/2 tsp salmon keta or possibly caviar and a trimmed sprig of mizunp or possibly chervil to serve. You can place small dishes with shoyu sauce, wasabi mustard and pickled mooli on the plate for dipping.
- This recipe makes approximately 6 little sushi rolls, so if you need more simply multiply the ingredients.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 721g | |
| Calories 1537 | |
| Calories from Fat 654 | 43% |
| Total Fat 72.56g | 91% |
| Saturated Fat 16.47g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 400mg | 133% |
| Sodium 1878mg | 78% |
| Potassium 2092mg | 60% |
| Total Carbs 98.81g | 26% |
| Dietary Fiber 5.5g | 18% |
| Sugars 14.48g | 10% |
| Protein 118.73g | 190% |
