Tiger Roll (r) (gf) Recipe
Spicy crab, and cream cheese topped with salmon, avocado, and mango sauce.
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Ingredients
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Sushi Roll Ingredients
Method
Preparation of Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and water in a rice cooker and cook according to the manufacturer's instructions. Alternatively, bring water to a boil in a pot, add rice, cover, and simmer on low heat for about 20 minutes until water is absorbed.
- 2
Season Rice
Once cooked, transfer rice to a large bowl. In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Pour this mixture over the warm rice and gently fold to combine. Allow the rice to cool to room temperature.
Assembling the Sushi Roll
- 3
Prepare Nori
Place a bamboo sushi mat on a flat surface and lay one sheet of nori on top, shiny side down.
- 4
Add Rice
Wet your hands to prevent sticking, and take a handful of sushi rice (about 1/2 cup). Spread it evenly over the nori, leaving a 1-inch border at the top.
- 5
Add Fillings
In the center of the rice, layer the spicy crab mix, cream cheese, and sliced avocado. Add thin strips of smoked salmon on top.
- 6
Roll the Sushi
Using the bamboo mat, carefully lift the edge closest to you and start rolling it away from you, tucking the fillings in as you roll. Apply gentle pressure to form a tight roll. Seal the edge of the nori with a little water.
- 7
Slice the Roll
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts to ensure clean slices.
Serving
- 8
Plate and Drizzle
Arrange the sliced rolls on a plate. Drizzle mango sauce over the top and serve with soy sauce, wasabi, and pickled ginger on the side.
