Intro:
Method:
- Begin with the rice, first step is to wash the rice under cold running water until the water runs clear. Next place into a rice cooker and add approximately 170ml of cold water to the rice and cook. If you don’t have a rice cooker then add the same quantity of water and washed rice to a pan and bring to a boil. When the water comes to the boil immediately turn the heat down to low and allow to simmer with a lid on until cooked.
2. Whilst we are waiting for the rice to cook we can now prepare the sushi vinegar, in a small pan add 50ml rice vinegar, 18g sugar and 7g of salt and simmer until the sugar dissolves. When ready place the sushi vinegar to one side and allow to cool.
4. Now to prepare the salmon, the most important thing is to source a fresh piece of salmon beforehand. To tell if salmon is fresh the colour of the flesh should be dark in colour, have a pleasant seafood smell and be firm to the touch. If buying a whole salmon then you could also check that the gills are dark red in colour, clear eyes and sea slime over the flesh. Now to prepare the fillet, remove any pin bones that are in the salmon and remove the skin. Next using a sharp knife slice thin strips of salmon going against the grain. Place 6 of the strips of salmon to one side as we will use these for our garnish. Cut the rest of the strips into a small dice and place into a bowl.
5. To make a spicy sauce for the salmon and to go with the sushi, in a bowl add 5 tbsp of Japanese mayo, 4 tbsp of sriracha and 1 tbsp of Shichimi pepper and mix together. Add 2-4 tbsp of the sauce to the salmon and carefully mix. Reserve the remaining sauce in a small bowl to go with with sushi.
9. To roll, gently pull the roll over the filling by using the bamboo mat and ensure the fist roll is nice and tight (almost like rolling a cigar).
10. Compete by rolling again to seal the roll. Then a final roll with the bamboo mat to ensure the roll is tight and nicely shaped and when ready place onto a chopping board.
11. To garnish our roll add two pieces of the salmon strips over the top of the roll and cover with clingfilm. Using the bamboo mat, gently shape the roll again so that the salmon is nicely moulded over the roll. Leave the cling film over the roll and slice into 8 equal pieces.
12. Now to serve, add a small drop of the spicy mayonnaise that we made earlier on top of each piece of sushi. To add another dimension to the sushi lightly blow touch over the top of the roll to char the salmon and the mayo (or you could use a salamander).
13. When ready arrange the uramaki onto a plate and add a touch of sliced chives over the top. Serve with a small bowl of soy and wasabi and enjoy.
Additional notes
This recipe works great with fresh tuna, also you can play around with whatever fillings you like. If eating raw seafood isn’t for you then alternatively you could lightly fry the diced salmon before hand. This recipe is there for you to flip, as long as you can get the roll technique the possibilities are endless. Have fun creating uramaki!
