6 Roll Boats Recipe

Inspired by Mikimotos

Time1h

Serves6

Hairy Mexican, California Dream, Chesapeake, Salmon Avocado, Spicy Tuna, Vegetable Tempura

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Ingredients

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Ingredients for 6 Roll Boats

2 cups Sushi rice

6 sheets Nori sheets

1 cup Cream cheese

2 whole Avocado

1 whole Cucumber

1 whole Carrot

7.05 oz (200 grams) Smoked salmon

7.05 oz (200 grams) Tuna (sashimi grade)

1 cup Tempura batter mix

2 cups Vegetable oil (for frying)

1 to taste Aged soy sauce

1 to taste Real wasabi (it makes a difference)

1 to taste Pickled ginger

Method

Directions for Preparing 6 Roll Boats

Prepare Sushi Rice

Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions, then let it cool.

Prepare Fillings

Slice the avocado, cucumber, and carrot into thin strips. Prepare smoked salmon, spicy tuna, and the vegetable tempura.

Make Tempura

Mix tempura batter according to package instructions. Heat vegetable oil in a deep frying pan. Dip vegetables in batter and fry until golden brown. Drain on paper towels.

Assemble Roll Boats

On a bamboo sushi mat, place a nori sheet shiny side down. Spread a layer of sushi rice on the nori, leaving a small border at the top. Add a combination of fillings: cream cheese, avocado, cucumber, carrot, smoked salmon, spicy tuna, and tempura vegetables. Roll tightly from the bottom to the top, then slice into boat shapes.

Serve

Arrange the roll boats on a serving platter. Serve with soy sauce, wasabi, and pickled ginger on the side.