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Sunday, 18 June 2017

Karibumaki Sushi with Norwegian Salmon: International Sushi Day...


Today is International Sushi Day: #InternationalSushiDay

Today, I have a Sushi recipe to share with you from a Norway Seafood:

Karibumaki Sushi with Norwegian Salmon:





Chef: Jostein Medhus
Photo: Tom Haga

Ingredients to make 8 pieces

You will need:
  • 150g farmed Norwegian salmon fillet, skinned and pin boned
  • 1 tsp sugar
  • pinch of salt
  • 0.5 tbsp rice vinegar
  • 60ml sushi rice
  • 80ml water
  • ½ an avocado
  • 2 tbsp mayonnaise
  • wasabi
  • 1 sheet nori
  • 1 tbsp fresh coriander
  • 3 tsp salmon roe

To serve:
  • soy sauce
  • wasabi
  • pickled ginger


Method:

  • Mix the sugar, salt and rice vinegar in a small pan, and gently bring to a boil while stirring. The rice marinade is ready when the sugar and salt has dissolved. Cool before use.
  • Prepare the rice according to pack instructions. Transfer to a wide dish and gently fold in some of the marinade. Ensure the rice doesn't get too moist, so add a little at a time. Cool at room temperature.
  • Cut the salmon into thin slices and avocado to approx. 1 cm thick strips.
  • Mix the mayonnaise with some wasabi to taste.
  • Divide the nori sheet in half and cover a bamboo rolling mat with cling film.
  • Mix some water with a little rice vinegar, and lightly moist your hands to prevent the rice from sticking.
  • Place half a sheet of nori with the rough side up on a bamboo rolling mat and spread a layer of rice on the sheet. Flip the sheet so the rice is facing down.
  • Lay avocado and a little wasabi mayonnaise along the bottom edge of the sheet.
  • Use the mat to roll the maki together and carefully cover with the salmon slices across the roll.
  • Cut each roll in two, then in two and two until you have 8 pieces.
  • Garnish the sushi with coriander leaves and salmon roe. Serve with soy sauce, wasabi and pickled ginger.


Recipes and images courtesy of @NorwaySeafood #Salmon for #InternationalSushiDay

Founded in 1991 by the Ministry of Fisheries, the Norwegian Seafood Council (NSC) builds awareness of and educates the public on seafood from Norway. Headquartered in Tromsø, the NSC carries out Norwegian Seafood promotional, media, marketing and public relations campaigns and is a resource for market information in more than 20 different markets. Its efforts are financed by the Norwegian seafood industry itself. As the world's second-largest exporter of seafood, Norway provides quality, nutrient-rich seafood to over 150 different countries and is the world's largest joint marketer of seafood.



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