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Recipe: Assortment of fusion sushi rolls

Assortment of fusion sushi rolls


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Ingredients
Quantity for 6 person(s)
  • Japanese sushi rice : 600 g
  • Water : 6.6 cl
  • Rice wine vinegar : 0.7 cl
  • Caster sugar : 25 g
  • Fine salt : 10 g
  • Nori leave(s) : 3 whole
  • Wasabi : 3 g
  • Soy sauce : 1 cl
    • For the garnish(es)
  • Red tuna steak(s) : 1 whole
  • White sesame seeds : 50 g
  • Avocado(s) : 2 whole
  • Spring onion(s) : 2 whole
  • Lime(s) : 1 whole
  • Fresh coriander : 0.5 bunch
  • Salmon steak(s) 150g : 2 whole
  • Dill : 1 bunch
  • Pink grapefruit(s) : 1 whole
  • Orange(s) : 1 whole
  • Fine salt : 10 pinch(es)
  • Caster sugar : 10 g
  • Fleur de sel : 6 pinch(es)
  • Piment d'Espelette : 6 pinch(es)
  • Olive oil : 0.5 cl
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Recipe method

Wash the rice until the water runs clear then drain and place in a large saucepan. Soak for 30 minutes then cover and bring to the boil. Simmer for 3 minutes then lower the heat and cook for a further 12 minutes. Remove from the heat and allow to rest for 10 minutes.
Spread the rice out into a large baking tray or dish. Mix together the sugar, salt and rice vinegar and then sprinkle this vinaigrette over the rice. Stir gently and then allow to cool to room temperature.

For the tuna with sesame: roll the tuna through the sesame seeds and then sear on all sides in a hot frying pan with a little olive oil. Cook for approximately 2 minutes on each side.

For the guacamole: wash and pick the coriander and then finely chop the leaves. Place the peeled and stoned avocado and the spring onions in a food processor. Season with salt and pepper, mix well and then add a few drops of lemon juice and the chopped coriander.

Cut the pan-fried tuna into thin slices. Roll the rice into small bowls and then add a dab of wasabi. Top with a slice of tuna and finish with a quenelle of guacamole.

For the salmon and grapefruit: season the salmon with salt and sugar. Wash the dill and then finely chop. Wash and zest the grapefruits and then sprinkle the zest on top of the salmon. Marinade in the fridge for an hour and a half.
Remove from the fridge and thinly slice. Roll the rice into small balls and wrap with a sliver of seaweed. Place a slice of salmon and grapefruit on top and then serve with wasabi and soy sauce.

ID UK :: 6872 mix your soya sauce with lime and garlic to spice it up a little bit.

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