Shibby Roll Recipe
Garlic Salmon, Spicy Ahi, Kanpachi, Jade Pesto, Lemon Soy, Ikura
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Ingredients
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Sushi Fillings
Sauces and Spreads
Sushi Rice
Nori and Garnish
Method
Prepare Sushi Rice
- 1
Cook Sushi Rice
Rinse the sushi rice under cold water until the water runs clear. Cook the rice according to the package instructions, typically using a rice cooker or stovetop method.
- 2
Season Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the warm rice and let it cool.
Prepare Fillings
- 3
Slice Fish
Thinly slice the garlic salmon, spicy ahi, and kanpachi into long strips.
Assemble Shibby Roll
- 4
Lay Nori
Place a nori sheet shiny side down on a bamboo sushi mat.
- 5
Add Rice
Wet your hands and grab a handful of sushi rice. Spread it evenly over the nori, leaving about an inch at the top.
- 6
Add Fillings
Layer the garlic salmon, spicy ahi, kanpachi, and ikura over the rice.
- 7
Add Sauces
Drizzle jade pesto and lemon soy sauce over the fillings.
- 8
Roll
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure. Seal the edge with a little water.
- 9
Slice and Serve
Using a sharp knife, slice the roll into bite-sized pieces. Sprinkle sesame seeds on top and serve with extra lemon soy on the side.
