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Recipe: Black dragon roll with keta

Black dragon roll with keta

A sushi roll with avocado and cucumber, topped with keta
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Ingredients
Quantity for 6 person(s)
  • Water : 33 cl
  • Nori leave(s) : 10 whole
  • Japanese sushi rice : 300 g
  • Fine salt : a pinch(es)
  • Caster sugar : 1 g
  • Red tuna : 100 g
  • Rice wine vinegar : 4 cl
  • Chive(s) : 0.25 bunch
  • Salmon keta : 200 g
  • Lime(s) : 2 whole
  • Avocado(s) : 2 whole
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Recipe method

Use a rice cooker to cook the sushi rice.
Once cooked, spread the rice on to a baking tray. Season with the rice vinegar and the salt and pepper. Allow to cool.
Remove the segments from one of the limes and squeeze the juice from the other.

Crush the garlic and add to the soy sauce. Add the lime juice.

Cover your sushi rolling mats with cling film.
Cut the nori sheets in half.
Spread the rice over the sushi mats.

Cut the avocadoes in to slices and place them, slightly overlapping each other so as to resemble fish scales, on top of the rice.

Lay a sheet of nori on top of the avocado and the rice.
Add a couple of sheets of cucumber to one edge of the sheets of nori.

Start rolling your dragon roll - roll tightly and firmly to make sure that it does not fall apart.
Using a sharp knife, cut each roll into eight pieces - cleaning the knife after every slice to ensure that the seaweed does not tear.
Arrange the dragon rolls on a rectangular plate. Top with the keta and serve with the lime, soy and garlic dipping sauce. Garnish the plate with the lime segments.

If desired, serve this sushi roll with a little wasabi but be careful - wasabi is very hot!

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