Peking duck sushi roll
This Peking duck sushi roll is perfect to serve in your sushi restaurant for the holiday season.
The uramaki roll is filled with the Peking duck, spring onion and cucumber and topped off with thinly sliced avocado, blueberry hoisin sauce, masago arare rice pearls and the duck skin.
Ingredients:
- Boneless Peking duck
- Masago arare rice pearl
- Sushi rice short grain
- Yakinori Gold
- Sushi Su
- Cucumber
- Spring onion
- Optional: Avocado
- Blueberry hoisin sauce
How to make duck sushi roll?
- Make sure you defrost the Peking duck the day before.
- Make the blueberry hoisin sauce at least 1 day ahead: in a saucepan add 300 gram of blueberry. Cook this down on medium heat until the berries break down. Add 100gr hoisin sauce and soy sauce to taste. Cool down the sauce and keep in the fridge until use.
- On medium heat fry the duck skin down. Use a weight to really press down on the duck to ensure a crispy skin. Turn it over and fry for 2 minutes.
- Cook the sushi rice.
- Place the nori sheet with the rough side up on the bamboo mat.
- Spread the rice all over the nori.
- Place the fillings on the other side of the nori sheet and roll the sheet.
- Slice an avocado very thin and gently place the avocado over the sushi roll.
- Drizzle with sauce and masago arare rice pearls.