Sombrero Roll (r) Recipe
White fish, avocado cilantro and crunch topped with yellowtail, chili pepper, jalapeno, sriracha and yuzu sauce.
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Ingredients
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Sushi Rice
Filling
Toppings
Method
Prepare Sushi Rice
- 1
Rinse the Rice
In a fine mesh sieve, rinse the sushi rice under cold running water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a rice cooker or pot, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions or bring to a boil, then reduce to a simmer, cover, and cook for 18-20 minutes until the water is absorbed.
- 3
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Once the rice is cooked, transfer it to a large bowl, and gently fold in the vinegar mixture. Allow it to cool to room temperature.
Prepare the Filling
- 4
Slice the White Fish
Thinly slice the white fish into strips for the filling.
- 5
Prepare the Avocado
Cut the avocado in half, remove the pit, and scoop the flesh out with a spoon. Slice it into thin strips.
- 6
Chop the Cilantro
Roughly chop the fresh cilantro leaves.
Assemble the Sombrero Roll
- 7
Lay Out the Nori
Place a sheet of nori on a bamboo sushi mat with the shiny side down.
- 8
Spread the Sushi Rice
With wet hands, take a handful of sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 9
- 10
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, applying gentle pressure to form a tight roll. Wet the top edge of the nori to seal the roll.
- 11
Prepare for Toppings
Slice the yellowtail into thin strips for topping.
Finish the Roll
- 12
Top the Roll
Place the sliced yellowtail evenly on top of the rolled sushi.
- 13
Add the Chili Pepper and Jalapeno
Finely slice the chili pepper and jalapeno, and arrange them on top of the yellowtail.
- 14
Drizzle with Sauces
Drizzle sriracha and yuzu sauce over the top of the roll for added flavor.
- 15
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces and serve with soy sauce and pickled ginger.
