Da Vinci Roll Recipe
Scallop, ebi, lemon and garlic inside, drizzled with parmesan sauce and torched, topped with fresh shiso, tomato, sesame seeds and green onions
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to package instructions. Once cooked, let it cool and season with a mix of rice vinegar, sugar, and salt.
- 2
- 3
Assemble the Roll
Lay a nori sheet on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving a small border at the top. Place the scallop and ebi mixture along the bottom edge of the rice and roll tightly using the mat.
- 4
Torch the Roll
Cut the roll into bite-sized pieces and arrange them on a heat-resistant plate. Sprinkle the grated parmesan cheese over the top and use a kitchen torch to lightly char the cheese until golden.
- 5
Garnish and Serve
Top the torched roll with fresh shiso leaves, diced tomato, sesame seeds, and chopped green onions. Drizzle with soy sauce and mirin to taste before serving.
