ABURI CRACKLING SALMON ROLL
Prep 1 hr • Cook 20 mins • Serve 1-2
80g sashimi grade salmon slices 40g sashimi grade salmon, cut into strips 1 sheet sushi seaweed 80g sushi rice 30g Japanese cucumber, julienned 15g avocado, cut into strips 10g fish skin cracker 10g wasabi 15g sushi ginger 10ml sushi vinegar
FOR THE MENTAI MAYONNAISE 20g mentai roe 80g Japanese mayonnaise
1 Cook Japanese rice in a rice cooker according to packet instructions. 2 In a bowl, combine Japanese sushi vinegar with 10g sugar and 10g salt, and mix well. Add some sea kelp to enhance the flavour. 3 In a separate bowl, mix the cooked Japanese rice with 15ml of sushi vinegar and let it cool to room temperature. Set aside for later use. 4 To assemble sushi roll, place seaweed on top of a Japanese sushi roll mat then spread the rice evenly on the seaweed. Turn the sheet of seaweed with sushi rice, rice side down so the seaweed side is on top. 5 Arrange cucumber, salmon, and avocado on the seaweed side. 6 Break the fish skin cracker to appropriate size and lace over the ingredient. Roll it up. 7 Prepare the mentai mayonnaise. In a bowl, combine mentai roe with Japanese mayonnaise and mix well 8 Transfer mentai mayonnaise into a squeeze bottle for later use. 9 Arrange salmon slices over sushi roll neatly, covering just the top side of the rice. 10 Cut the sushi roll into 6 pieces. 11 Glaze the salmon with Japanese dark soy sauces. 12 Top each piece with mentai mayonnaise then torch the top part with a blowtorch. 13 Serve with wasabi and sushi ginger on the side.