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Umi Kaze Roll Recipe

Name: Water Polo Restaurants Umi Kaze Roll Recipe
Cook time: 40 min
Total time: 40 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 8 pieces coldwater shrimp (peeled, cooked, chilled); 0.5 cup English cucumber (julienned, seeds removed); 1 tbs finger chili (finely sliced, seeds optional); 2 cups sushi rice (prepared, slightly warm); 4 pieces nori sheets (half sheets for inside-out roll); 2 tbs rice wine vinegar (for seasoning rice); 1 tsp sugar (for seasoning rice); 0.5 tsp salt (for seasoning rice); 0.25 cup mayonnaise (preferably Japanese-style); 1 tbs calamansi juice (or substitute lime + drop of orange); 0.25 tsp garlic (very finely grated); 0.5 tsp sesame oil; 0.125 tsp salt; 0.125 tsp black pepper; 1 tsp white miso; 1 tsp light soy sauce; 0.5 tsp mirin; 0.25 tsp white truffle oil; 1 tsp warm water (to loosen); 8 pieces sustainable blue salmon (skinless, sushi-grade, about 1/8" thick slices); 1 tsp neutral oil (for searing); 0.5 tsp soy sauce (light, for optional finishing brush); 2 tbs microgreens or mitsuba (for garnish); 0.5 tsp toasted sesame seeds (white); 2 tbs pickled ginger (optional, for plate); 1 tsp wasabi (prepared); 0 to taste soy sauce (for serving); 1 piece plastic wrap; 1 piece bamboo rolling mat

Inspired by Water Polo Restaurant

Time40m

Serves2

Fresh Coldwater Shrimp, calamansi aioli, white truffle miso, cucumber, finger chili, topped with Seared Sustainable Blue Salmon

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Ingredients

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Roll Filling

8 pieces coldwater shrimp (peeled, cooked, chilled)

1/2 cup English cucumber (julienned, seeds removed)

1 tbs finger chili (finely sliced, seeds optional)

2 cups sushi rice (prepared, slightly warm)

4 pieces nori sheets (half sheets for inside-out roll)

2 tbs rice wine vinegar (for seasoning rice)

1 tsp sugar (for seasoning rice)

1/2 tsp salt (for seasoning rice)

Calamansi Aioli

1/4 cup mayonnaise (preferably Japanese-style)

1 tbs calamansi juice (or substitute lime + drop of orange)

1/4 tsp garlic (very finely grated)

1/2 tsp Toasted sesame oil

1/8 tsp Celtic sea salt

1/8 tsp black pepper

White Truffle Miso Sauce

1 tsp white miso

1 tsp light soy sauce

1/2 tsp Mirin

1/4 tsp white truffle oil

1 tsp warm water (to loosen)

Topping & Finish

8 pieces sustainable blue salmon (skinless, sushi-grade, about 1/8" thick slices)

1 tsp neutral oil (for searing)

1/2 tsp soy sauce (light, for optional finishing brush)

2 tbs microgreens or mitsuba (for garnish)

1/2 tsp toasted sesame seeds (white)

2 tbs pickled ginger (optional, for plate)

Tools & Condiments

1 tsp wasabi (prepared)

0 to taste soy sauce (for serving)

1 piece plastic wrap

1 piece bamboo rolling mat

Method

Prepare Sushi Rice

If sushi rice is not already cooked, cook according to package instructions to yield about 2 cups cooked. While warm, gently fold in rice wine vinegar, sugar, and salt until evenly incorporated. Fan rice to room temperature and keep slightly warm but not hot.

Make Calamansi Aioli

In a small bowl combine mayonnaise, calamansi juice, grated garlic, sesame oil, salt, and black pepper. Whisk until smooth. Taste and adjust acidity or salt. Chill until assembly.

Make White Truffle Miso Sauce

Whisk white miso, light soy, mirin, and warm water until smooth. Stir in white truffle oil last. Keep at room temperature; this will be brushed on salmon and dabbed on roll.

Assemble Roll

Lay a bamboo mat on a flat surface and cover with plastic wrap. Place a nori half-sheet shiny-side down on the mat.

With wet hands, spread about 1/2 cup of seasoned sushi rice evenly over the nori leaving a 1/2" top border. Press rice gently to form an even layer.

Sprinkle a thin line (about 8 shrimp halves worth) of coldwater shrimp along the center of the rice. Add julienned cucumber (about 2 tbs worth) and sprinkle the finely sliced finger chili along the shrimp line for heat.

Dot 1/2 tbs calamansi aioli in small spoonfuls along the shrimp line to add creaminess. Using the bamboo mat, roll the nori over the filling, tucking firmly to form a tight roll. Press to seal, then roll a second time for firmness.

Using a sharp, very wet knife, trim the roll edges and slice into 8 even pieces. Wipe knife between cuts for clean slices.

Prepare Salmon Topping

Pat salmon slices dry with paper towel. Lightly brush both sides with a drop of neutral oil. Heat a skillet over high heat until shimmering but not smoking.

Quickly sear each salmon slice for 6–10 seconds per side to give a faint char while keeping the interior raw (this is a sear, not cook-through). Remove immediately and lay on a tray. If desired, lightly brush the seared side with 1/2 tsp light soy for sheen.

Brush a thin film of the white truffle miso sauce on the seared side of each salmon slice (about 1/8 tsp each).

Top Rolls & Finish

Place a seared salmon slice on top of each sushi piece. Using a small spoon, add a tiny dot (about 1/4 tsp) of calamansi aioli next to or on the salmon for contrast.

Garnish each piece with a few microgreens or a small sprig of mitsuba and a light sprinkle of toasted sesame seeds. Arrange pickled ginger on the plate and serve wasabi and soy on the side.

Serve immediately so salmon remains warm at the seared surface and rice is at ideal texture.