Classic Salmon Tuna Roll
Une recette originale
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0 adaptation
0 réalisation
An all time classic, this cream cheese and salmon tuna roll uses high quality grade salmon.
Ingrédients
Pour 4 personnes
4 cups de rice
6 tablespoon de rice vinegar
250 g de salmon
1 sheet de seaweed
1 pinch de wasabi
An all time classic, this cream cheese and salmon tuna roll uses high quality grade salmon.
Pour 4 personnes
INGRÉDIENTS
PRÉPARATION
ADAPTATIONS
Préparation
Ingrédients par étape
1.
Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
4
cups
de rice
2.
Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
6
tablespoon
de rice vinegar
3.
Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later. Dot some wasabi on the rice. Arrange salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
1
sheet
de seaweed
1
pinch
de wasabi
250
g
de salmon
4.
Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.
4 cups de rice
6 tablespoon de rice vinegar
250 g de salmon
1 sheet de seaweed
1 pinch de wasabi