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Wild Salmon Dragon Roll
Print Recipe
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Course
Aperitif/Tapa
Alaska Product
Alaska Wild Salmon
Ingredients
75
gr
Wild Salmon
10
gr
Asparagus
10
gr
Cucumber
10
gr
Wild Salmon Roe
5
gr
Ginger
Gari
5
gr
Wasabi
½
sheet N ori Seaweed
110
gr
Sushi Rice
10
gr
Granny Smith Apple
30
gr
Rice vinegar
3
gr
Soy sauce
6
gr
Sugar
1
gr
Salt
5
gr
Purple or Green Shiso Sprouts
Instructions
SUSHI RICE
Start by washing the rice thoroughly until the water comes out transparent.
Put it in a thick-bottomed pan with a heavy lid, the same measure of water and rice.
Cook it for 35mins, 10min of fire strong, 10min of low fire and 15min with the fire turned off.
Mix the rice vinegar salt and sugar.
Mix with the rice and let it cool down.
Cut part of the salmon into strips of the same size as the nori seaweed and the remainder into thin
slices that we’ll put around the roll after it’s done.
In boiling water, blanch the asparagus for 3min and refresh them in ice water to stop the cooking
process.
Cut the Granny Smith apple into small strips, if done in advance, place them in water with lemon in
order to prevent oxidation.
Cut the cucumber into small strips
Place the rice on the Nori seaweed
Place the other ingredients
Wrap
Cut
Place the slices of salmon previously put aside around the rolls, salmon ROE and Shiso sprouts on
top