For more information on ASMI’s campaigns to promote Alaskan seafood, please contact the Southern Europe office, located in Barcelona, Spain, to request media information or artwork.

David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

E-mail: [email protected]

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Dragon Roll De Salmao Selvagem

Wild Salmon Dragon Roll

Dragon Roll De Salmao Selvagem

Wild Salmon Dragon Roll

Course Aperitif/Tapa
Alaska Product Alaska Wild Salmon


  • 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



  • 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
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