PRAWN, MANGO AND SALMON ROLL

INGREDIENTS

TERIYAKI SAUCE

  • 50 ml of fish broth
  • 50 ml of soy sauce
  • 30 ml of sake/mirin
  • 50 g of white sugar

ROLL

  • 800 g of sushi rice
  • 12 prawns
  • 500 g of fresh salmon
  • 2 mangoes
  • 150 g of Milkaut Profesional Cream Cheese for Sushi
  • 2 sheets of nori seaweed

 

PROCESS

TERIYAKI SAUCE

Mix the ingredients in a pot and cook until reducing and getting the desired texture.

ASSEMBLY

Clean the prawns and slightly griddle on high heat. Season and set aside.

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, sliced mango and prawns. Roll.

Place thin slices of salmon on top, press with mat, portion and serve with teriyaki sauce.

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