Seared Salmon Roll Recipe
Shrimp tempura, cucumber, seared salmon, serrano, ikura, scallions with mustard aioli, and sweet soy glaze.
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Ingredients
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Ingredients for Seared Salmon Roll
Method
Directions to Prepare Seared Salmon Roll
- 1
Prepare the Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rice and water in a rice cooker and cook according to the manufacturer's instructions. Once cooked, let it cool slightly.
- 2
Season the Rice
In a small bowl, mix rice vinegar, sugar, and salt until dissolved. Fold this mixture into the cooked rice gently, being careful not to mash the grains. Allow the rice to cool to room temperature.
- 3
Prepare the Mustard Aioli
In a small bowl, combine mayonnaise and mustard, mixing well until smooth. Set aside.
- 4
Assemble the Rolls
Place a sheet of nori on a bamboo sushi mat. Wet your hands and spread a thin layer of sushi rice over the nori, leaving about an inch at the top. Layer shrimp tempura, cucumber, seared salmon, serrano pepper (thinly sliced), ikura, and scallions along the bottom edge of the rice.
- 5
Roll the Sushi
Using the bamboo mat, roll the sushi tightly away from you, pressing gently to form a log shape. Seal the edge of the nori with a little water.
- 6
Slice and Serve
Using a sharp knife, slice the roll into 6-8 pieces. Serve with mustard aioli and drizzle with sweet soy glaze.
