Indulge in the balanced flavors and visual charm of our Flambe Salmon Roll with Colorful Masago. This sushi delight combines flamed salmon, ebi fry, avocado, and cucumber for a satisfying experience. The addition of vibrant masago pearls not only brings color but also a delightful textural contrast, enhancing both taste and presentation.
Ingredients:
- 1 sheet of sushi nori (seaweed)
- 1 cup sushi rice (short-grain rice)
- 1 tablespoon sushi vinegar (Sushi Su)
- Ebi fry
- 1/2 cucumber, julienned
- 1 ripe avocado, thinly sliced
- Fresh salmon fillet
- Kewpie mayonnaise
- Masago of choice
Instructions:
- Cook the sushi rice. Once cooked, transfer it to a bowl and mix in the sushi vinegar. Allow the rice to cool completely.
- Lay a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap to prevent sticking. Place the sushi nori sheet, shiny side down, on the plastic wrap.
- Evenly spread a thin layer of sushi rice over the nori, leaving a small border along the edges.
- Arrange ebi fry, julienned cucumber, and avocado slices horizontally along the center of the rice-covered nori.
- Carefully lift the edge of the bamboo mat closest to you and start rolling the sushi away from you, using your fingers to keep the fillings in place. Roll tightly and press gently to seal.
- Slice the salmon fillet into thin strips and neatly arrange them over the sushi roll, covering its entire surface. Use a kitchen torch to gently torch the salmon until it's lightly charred.
- Add small dots of Kewpie mayonnaise over the torched salmon.
Sprinkle colorful masago pearls of choice generously over the mayo dots. - Using a sharp, damp knife, slice the roll into bite-sized pieces, wiping the blade clean between cuts.
- Serve your exquisite Flambe Salmon Roll with Colorful Masago and savor the harmonious blend of flavors, textures, and visual appeal in each delightful bite.