Scattered sushi Rice paper rolls with seared salmon


Rice paper sheets
1 – 2 cups cooked sushi rice
Scansa Trade Salmon sashimi
Toasted sesame seeds
Pickled ginger
1 cup julienned beets
1 cup julienned carrots
Avocado, sliced
Japanese/ sushi mayo
Wasabi and Soya sauce to serve

Toasted sesame seeds:
Heat up the pan on medium high heat and toss in your sesame seeds. Shake the pan regularly to ensure the seeds do not burn to the pan. The seeds are oily enough so there is no need to add oil. Use the white seeds along with the black seeds. Once the white seeds are tanned remove the pan from the heat and allow the seeds to cool down.

To prepare the salmon:
Dip the salmon sashimi pieces in the sesame seeds.
Heat up your pan on medium high for about 5 minutes. Add one teaspoon of oil to the pan, just enough to cover the surface of the pan. Place the salmon in the pan and turn quickly to ensure you only sear the fish and do not cook it. You only want it cooked about a half a cm on the edge of the salmon slice.

For the rolls:
Fill a bowl with warm water and dip one rice paper sheet into the water. Turn the sheet in and out of the water. Don’t leave the sheet in the water too long. Lay the rice paper sheet on a flat surface or chopping board.

Place the ingredients in the middle, starting with the carrot and beet – the chunky bits first, followed by the sushi rice. Squeeze some Japanese/ sushi mayonnaise onto the rice and add a couple of salmon sashimi pieces, ginger (small pieces) and two avocado slices.
The ginger can be overwhelming so rather add a small quantity for your first sushi roll.

Fold the top half of the wrap over the filling; fold in both sides and then the bottom up to seal the role. If the sheet breaks, wrap the whole rice roll in another sheet of soaked rice paper. This also gives you a sturdier roll.

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