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VOLCANO ROLE
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VOLCANO ROLE

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Ingrédients

Sushi Ingredients:

50 g de riz à sushi
½ tasse d'eau pour cuire le riz
½ oz de vinaigre de riz (15 ml)
5 g de sucre
2 g de sel
60 g English cucumber (peeled and seeded) cut into sticks
60 g SURIMI cut into sticks.
1 Nori seaweed cut in half.
5 g black sesame seeds

Topping Ingredients:

80 g SURIMI cut into small cubes
60 g Japanese Kewpie mayonnaise
20 g Sriracha sauce
8 g finely chopped chives
8 g black sesame seeds

Instructions

  1. Put the rice in a container, add plenty of water to wash it, place it in a strainer and let it drain.
  2. In a saucepan add the water and rice.
  3. Place the saucepan on the stove over low heat, let it boil for 15 minutes or until the liquid evaporates. Turn off the heat, let it rest for 10 minutes. Keep the saucepan with the lid and let it cool.
  4. Mix the rice vinegar, sugar, salt into the rice.
  5. On a flat surface, place the bamboo sushi mat and the Nori seaweed sheet.
  6. Spread the rice on the surface of the seaweed, compress the rice with your hands, sprinkle the sesame seeds, place the cucumber and SURIMI in the middle of the rice, roll it up to form the Sushi. Make sure to press well to form the roll.
  7. Let it rest for a few minutes and it can be cut.
  8.  Take the Sushi roll and cut with a sharp knife: 8 portions.
  9. Preheat the oven to 400º F
  10. On a baking sheet, cover with wax paper.
  11. Place 4 sushi portion together to assemble the base of Volcano Roll.
    (two servings on the tray)
  12. In a bowl, mix the cubed SURIMI, Sriracha sauce and mayonnaise.
  13. Divide the mixture and place in equal parts on the sushi base of the tray.
  14. Place on the Sushi base.
  15. Bake at 400º F for 10 to 12 minutes.
  16. Remove from the oven and serve on a plate, decorate with chives, black sesame seeds and Sriracha sauce.
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