A rich roll with poached salmon and crispy bonito flakes.

Step 1: You will need (for one person):
— 4 — 4.5 oz/120—130 g prepared sushi rice
— 0.5 oz/5—10 g bonito flakes
— 3/4 oz/20 g poached salmon
— 3/4 oz/20 g cucumber
— 2 tsp cream cheese
— 1/2 nori sheet

Step 2: Take a cutting board, a sharp knife, a bamboo mat covered with plastic wrap and a bowl of clean water.

Step 3: Cut the cucumber in half lengthwise and remove the seeds with a teaspoon. Then cut each half into thin strips.

Step 4: Place the nori on top of the mat shiny side down. Take a handful of rice and cover the nori sheet with it evenly. Leave about half an inch at the top uncovered. Let the rice go beyond the nori edge a bit at the bottom. Wash your hands in the bowl.

Step 5: Cover the rice with the bottom part of the mat and gently press on it to make the rice layer even.

Step 6: Flip the mat over and unfold it.

Step 7: Spread the cream cheese in the center of the nori with a teaspoon.

Step 8: Place 2-3 strips of cucumber over the cheese. Make sure there are no gaps between the strips – you need to have an equal amount of filling over the whole length of the roll.

Step 9: Add the poached salmon, crumbling it with your fingers.

Step 10: Position your thumbs under the edge of the mat closest to you and start lifting it. While folding the mat, hold the ingredients with your fingers to make them stay in the center.

Step 11: Finish rolling and squeeze the roll to form a tube shape.

Step 12: Unwrap the mat and spread the bonito flakes on it. Roll the uramaki in the bonito flakes.

Step 13: Wrap the roll in the mat and squeeze it again, making the flakes stick to the rice.

Step 14: Put the roll on the cutting board and cut it in half with a wet knife. Then put the two halves together and cut off the outside edges of the roll for a clean look.

Step 15: Cut both parts in half again and then again to get eight pieces. Moisten the knife before each cut.

Step 16: Uramaki with bonito flakes is ready to serve.

Step 17: Serve with soy sauce, wasabi and pickled ginger.

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