Salmon and Avocado Fat Sushi Rolls (Futomaki).
You can cook Salmon and Avocado Fat Sushi Rolls (Futomaki) using 18 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Salmon and Avocado Fat Sushi Rolls (Futomaki)
- Prepare 480 ml of uncooked White rice.
- Prepare 6 of sheets Nori seaweed.
- Prepare 6 of leaves Loose leaf lettuce.
- It's 180 grams of Fresh salmon sashimi.
- You need 1 of Avocado.
- You need 1 of Lemon juice (for the avocado).
- It's of For the sushi vinegar (120 ml).
- You need 82 ml of Vinegar.
- Prepare 55 grams of Sugar.
- Prepare 18 grams of Salt.
- You need 8 grams of Kombu based dashi stock.
- You need of For the dashimaki tamago.
- Prepare 2 tsp of Shiro-dashi.
- Prepare 1 tbsp of Mirin.
- Prepare 2 of Eggs.
- You need of For the wasabi mayonnaise.
- You need 2 tbsp of Mayonnaise.
- It's 1 tsp of Wasabi.
Salmon and Avocado Fat Sushi Rolls (Futomaki) step by step
- It's best to make the sushi vinegar up to a day in advance. Make a batch and store in an empty bottle. It'll keep for 3 months. Be sure to label it clearly so no one drinks it by mistake!.
- When the rice is cooked, pour on the sushi vinegar while it's still hot, and fold it in using a cut-and-fold motion. Fan with a handheld fan as you mix..
- Get the fillings ready as the sushi rice cools. Make the dashimaki tamago and cut into 6 portions lengthwise. Sprinkle the avocado with lemon juice to stop discoloration. Make the wasabi mayonnaise..
- Put a sheet of nori seaweed on a sushi rolling mat and spread out the rice evenly, leaving a 2 cm gap on the far side..
- Place the lettuce, egg, avocado, salmon and wasabi-mayonnaise on the half close to you..
- Roll it up in one go while holding down the fillings, evening out the roll as you go..
- Take the sushi rolling mat off. Press both sides of the roll to push in anything that is sticking out with a moistened finger..
- Cut the roll up with the seam side down, and it's done..
