Peacock Roll Recipe
Salmon, white fish, crab and sushi rice topped with eel sauce, spicy mayo, miso sauce, masago and green onions.
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Ingredients
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Sushi Rice
Filling
Sauce
Additional
Method
Prepare Sushi Rice
- 1
Rinse Rice
Rinse the sushi rice under cold water until the water runs clear to remove excess starch.
- 2
Cook Rice
In a pot, combine the rinsed sushi rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit for another 10 minutes.
- 3
Season Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Gently fold the mixture into the cooked rice. Allow the rice to cool to room temperature.
Prepare Filling
- 4
Slice Fish
Thinly slice the salmon and white fish fillet. Shred the imitation crab meat into thin strands.
- 5
Prepare Green Onions
Chop the green onions and set aside for garnish.
Assemble Rolls
- 6
Lay Nori
Place a nori sheet on a bamboo sushi mat, shiny side down.
- 7
Spread Rice
Wet your hands to prevent sticking. Take a handful of sushi rice and spread it evenly over the nori, leaving a small border at the top.
- 8
Add Filling
Layer the sliced salmon, white fish, and shredded crab across the center of the rice.
- 9
Roll Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Seal the edge of the nori with a little water.
- 10
Cut Rolls
With a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to maintain clean edges.
Serve
- 11
Plate and Garnish
Arrange the sushi rolls on a plate. Drizzle eel sauce and spicy mayo over the top. Add dollops of miso paste and sprinkle with masago and chopped green onions before serving.
