Sakura Roll Recipe
This beautiful roll features fresh scallop and sockeye salmon wrapped in hamachi and shiso, garnished with golden tobiko, and a delicate salted sakura flower finish.
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Ingredients
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Sakura Roll Ingredients
Method
Preparation Directions
- 1
Prepare Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions. Once cooked, mix rice vinegar, sugar, and salt in a small bowl until dissolved, then gently fold this mixture into the rice. Allow the rice to cool to room temperature.
- 2
Prepare Seafood
Thinly slice the scallops and sockeye salmon into sashimi-sized pieces. Set aside.
- 3
Assemble the Roll
Lay a sheet of nori on a bamboo sushi mat. With wet hands, spread a thin layer of sushi rice over the nori, leaving about 1 inch at the top. Place the shiso leaves, followed by slices of scallop and sockeye salmon in the center. Carefully roll the sushi tightly using the bamboo mat.
- 4
Wrap with Hamachi
Once the roll is formed, wrap it in thin slices of hamachi, ensuring it covers the entire roll. Use a little water to help it stick if necessary.
- 5
Cut and Garnish
Using a sharp knife, slice the roll into 6-8 pieces. Arrange the slices on a plate, and garnish with golden tobiko and the delicate salted sakura flowers on top.
- 6
Serve
Serve immediately with soy sauce and wasabi on the side.
