Rice Roll with Salmon and Avocado
Bread dish
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Cook Time
55 min
Servings
16
Difficulty
Medium
Prep Time
40 Min
Description
I love preparing these rice rolls with salmon and avocado! They are perfect for a light lunch or as a tasty appetizer. The preparation requires a little patience, especially for cooking the rice, but the result is truly rewarding. The sushi rice, seasoned with rice vinegar, sugar and salt, creates a perfect base for the creamy avocado filling, the delicate flavor of the salmon and the surimi. A touch of soy sauce further enhances the flavors. Ideal to share with friends and family!
Ingredients (11 ingredients)
-
Sushi rice
-
Water
-
Rice vinegar
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Sugar
-
Salt
-
Kombu seaweed
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Salmon
-
Crab surimi
-
Avocado
-
Nori seaweed
-
Soy sauce
Preparation (8 steps)
Washed sushi rice
Pour the rice into a colander and wash it thoroughly under running water, gently rubbing the rice grains between your hands and passing it under the water again. Proceed in this way, continuing to change the water, until it is perfectly clear. This step is essential to obtain perfect rice.
Cooking the rice
Pour the washed rice into the jug. Add cold water to cover the rice. Cook for 12 Min./100°C/Stufe 1. At the end of cooking, the rice will have absorbed all the water: let it rest for about ten minutes.
Preparation of the seasoning
Pour the rice vinegar, salt and sugar into the jug. Cook for 3 Min./50°C/Stufe 2. Once the sugar has dissolved, turn off the Thermomix. At this point you can add a piece of kombu seaweed, if you don't find it, don't use it.
Seasoning the rice
Wet the angiri (Japanese wooden bowl), then place the rice inside, pour the prepared mixture and mix with a wooden spoon without crushing it. Cover with a damp kitchen cloth.
Salmon preparation
Take the salmon fillet, preferably already skinless, (you can ask your trusted fishmonger to do it for you), check that it is completely boneless and cut it to obtain 50 g sticks, more or less as long as the seaweed.
Avocado preparation
Prepare a bowl with cold water and add a few drops of rice vinegar to it, you will need it to wet your hands and to wet the knife blade. Wash the avocado, peel it and cut about three slices per roll: cut it at the last minute to prevent it from blackening. Cover the sushi mat with transparent film and place the seaweed on the mat, placing the shiny side down. Wet your hands and cover approximately ¾ of the seaweed with the rice (approximately 150 g), level it well with your wet hands.
Filling and rolling
Fill with salmon, surimi and avocado, roll up, lightly tightening the roll with the help of the mat. Proceed in the same way with the other roll, until all the ingredients are finished.
Cutting the rolls
Cut the roll into two parts, then cut each half into four parts again, taking care to keep the knife blade wet between one cut and another. The rice rolls are ready, all you have to do is serve them with a bowl of soy sauce.
Finished cooking? Great! 🎉
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Created by
Francesca Longo
3
Rezepte
0
Kochbücher
Tags
Allergens
- Fish
- Soy
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