Chef Benny Doro

Details

• Prep Time:
  20 min
• Ready Time:
  20 min

Ingredients

• Sushi rice
• Salmon filet
• Nori sheets
• Sesame seeds
• Spicy Mayo Japanese Mayo, Saracha and a little sesame oil mixed together

Directions

Start by making your sushi rice, this is best shown via a video but if you follow the photos  you will get an idea how this works. You will need a sushi mat and some cling film to cover it. Take the nori and wave it over an open flame or a blow touch as I have done.

Now lay it on a flat surface and put a layer of the sushi rice on the nori about 2 to 3 grains thick and make sure you wet you fingers so the rice won’t stick to you.

Now flip it over onto the mat, now I put a line of Japanese mayo and then the long cuts of salmon as you can see in the photo. Start to roll, roll it half way and put a little pressure on it, and keep rolling putting a little more pressure on it…..roll it all the way over and give it one final push on the mat and reveal it.

Take a knife and tap the ends in so they are perfect. Now wet the knife and start cutting the roll into 2, then into 4 then into 8.

Plate and with the spicy mayo in a baggy with a slight pin hole cut in the end finish the roll with some spicy sauce and some toasted sesame seeds……rock and ROLL!

Benny

Step by step in photos here >>

How to make sushi rice!
www.videojug.com/film/how-to-make-sushi- rice