Orlando Pride Recipe
California topped with tuna, salmon, escolar, yellowtail, avocado, scallions, masago and sesame seeds
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sushi Ingredients
Method
Preparation Instructions
- 1
Prepare the 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 the rice vinegar, sugar, and salt in a small bowl until dissolved, then fold this mixture into the rice. Allow the rice to cool to room temperature.
- 2
Prepare the Fillings
Thinly slice the tuna, salmon, escolar, and yellowtail into long strips. Cut the avocado in half, remove the pit, and slice it into thin wedges. Finely chop the scallions.
- 3
Assemble the Sushi
Lay a sheet of nori on a bamboo sushi mat, shiny side down. Wet your hands to prevent sticking and take a handful of sushi rice, pressing it evenly over the nori, leaving a small border at the top. Place a layer of tuna, salmon, escolar, yellowtail, avocado, and scallions across the center of the rice.
- 4
Roll the Sushi
Using the bamboo mat, carefully roll the nori away from you, pressing gently to form a tight roll. Seal the edge of the nori with a little water. Repeat with the remaining nori sheets and fillings.
- 5
Slice and Serve
Using a sharp knife, slice each roll into 6-8 pieces. Arrange the sushi rolls on a platter and garnish with masago and sesame seeds. Serve with soy sauce, wasabi, and pickled ginger on the side.
