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KING CRAB AND WHITE FISH ROLL

ROLL DE CENTOLLA Y PESCA BLANCA
ROLL DE CENTOLLA Y PESCA BLANCA

INGREDIENTS

SESAME SAUCE

  • 50 ml of soy sauce
  • 50 g of white sugar
  • 50 g of toasted sesame seeds

ROLL

  • 400 g of king crab legs
  • 800 g of sushi rice
  • 120 g of Milkaut Profesional Cream Cheese for Sushi
  • 100 g of asparagus
  • 2 sheets of nori seaweed
  • 1 white fish filet (mullet, sole, etc.)
  • gari (pickled ginger) as needed
  • sriracha mayo as needed
  • carrot chips as needed

PROCESS

SESAME SAUCE

Grind the sesame seeds, previously toasted, in a mortar, add the soy sauce and sugar. Mix well and set aside.

ASSEMBLY

Place half nori seaweed over a bamboo sushi mat and cover it with sushi rice, flip it over and pipe over the nori, in the center, the Milkaut Profesional Cream Cheese for Sushi, the king crab legs and blanched asparagus. Roll.

Place thin white fish slices on the top of the roll, press with the mat, portion the roll and flambé.

Serve with carrot chips on top, sriracha mayo, pickled ginger and sesame sauce.