RAINBOW ROLL

INGREDIENTS

ROLL

  • 800 g of sushi rice
  • 2 sheets of nori seaweed
  • 200 g of fresh salmon
  • 1 white fish filet (mullet, sole, etc.)
  • 200 g of red tuna
  • 1 avocado
  • 1 cucumber
  • 150 g of Milkaut Profesional Cream Cheese for Sushi
  • 100 g of re-hydrated shiitake mushrooms

TAMAGOYAKI

  • 1 tbsp. of sugar
  • 3 tbsp. of sake
  • 2 eggs
  • pinch of salt as needed
  • Milkout Profesional Butter as needed

SAUCE

  • 200 g of passion fruit pulp (seedless)
  • 100 g of white sugar

PROCESS

TAMAGOYAKI

Mix the ingredients and cook with a knob of butter at low heat. Roll the mixture over itself and let it cool down.

Mix the passion fruit pulp (seedless) with the sugar and cook until reduced and get the desired texture.

ASSEMBLY

Place half nori seaweed over a bamboo sushi mat and cover it with sushi rice, flip it over and pipe the Milkaut Profesional Cream Cheese for Sushi in the center of the nori, sliced cucumber and chopped shiitake mushrooms. Roll.

Cut thin slices of salmon, white fish, tuna, avocado and tamagoyaki, and place them alternatively over the roll. Press with sushi mat.

Portion and serve with passion fruit sauce.

 

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