Nutrition Facts
2 servings
2
Recipe for California roll with salmon, asparagus, avocado, and sesame seeds.
On the occasion of World Sushi Day, Eric Ticana and Seafood From Norway come together to offer you this delicious recipe for a California roll with Norwegian salmon, asparagus, avocado, and sesame seeds.
Ingredients
150 Norwegian salmon fillet
90 Cooked Japanese rice
Sesame seeds with umeboshi
1 Japanese vinegar (rice alcohol, salt, sugar)
2 Green asparagus
2 Salmon egg
10 Double fermented soy sauce
1 Japanese mayonnaise
Directions
1
Preparation of Norwegian salmon. Cut 6 thin slices about 4 cm wide for the topping on top of the roll.
2
For the inside of the roll, take a slice about 1 cm long and 1 cm wide from the length of the fillet.
3
Preparation of asparagus. Trim the ends of the asparagus to remove the fibrous part. Peel the skin while keeping the tip of the asparagus. Save the peels to fry.
4
In a large pot of water, bring to a boil and add the asparagus. Use the tip of a knife to check if the asparagus is cooked. If the asparagus is cooked, remove them and place them in ice water.
5
Fry the peels and place them on a paper towel. Set aside until serving.
6
Assembly of the California roll. On a bamboo mat to make a maki, place half a sheet of seaweed. Cover the seaweed with sushi rice previously mixed with vinegar. Flip the seaweed so that the rice is on the bamboo mat.
7
Place the salmon and asparagus in the center of the seaweed sheet. Roll the preparation with the bamboo mat to give the roll a nice round shape.
8
Cut the California roll into 8 evenly sized pieces. Place the slices of salmon on top of the California roll. Add the asparagus peels and sesame seeds.
9
To finish, arrange on a beautiful plate and serve!
Ingredients
Ingredients
150 Norwegian salmon fillet
90 Cooked Japanese rice
Sesame seeds with umeboshi
1 Japanese vinegar (rice alcohol, salt, sugar)
2 Green asparagus
2 Salmon egg
10 Double fermented soy sauce
1 Japanese mayonnaise
Directions
Directions
1
Preparation of Norwegian salmon. Cut 6 thin slices about 4 cm wide for the topping on top of the roll.
2
For the inside of the roll, take a slice about 1 cm long and 1 cm wide from the length of the fillet.
3
Preparation of asparagus. Trim the ends of the asparagus to remove the fibrous part. Peel the skin while keeping the tip of the asparagus. Save the peels to fry.
4
In a large pot of water, bring to a boil and add the asparagus. Use the tip of a knife to check if the asparagus is cooked. If the asparagus is cooked, remove them and place them in ice water.
5
Fry the peels and place them on a paper towel. Set aside until serving.
6
Assembly of the California roll. On a bamboo mat to make a maki, place half a sheet of seaweed. Cover the seaweed with sushi rice previously mixed with vinegar. Flip the seaweed so that the rice is on the bamboo mat.
7
Place the salmon and asparagus in the center of the seaweed sheet. Roll the preparation with the bamboo mat to give the roll a nice round shape.
8
Cut the California roll into 8 evenly sized pieces. Place the slices of salmon on top of the California roll. Add the asparagus peels and sesame seeds.
9
To finish, arrange on a beautiful plate and serve!
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN