Mango Salmon Roll
This mango salmon roll has it all. The refreshing sweetness of mango. The creamy goodness of avocado. And the delectable crunch of prawn tempura. All wrapped into bite-sized perfection.
Ingredients
Sushi Rice
- 5 cup rice cooked, short-grain
- 5 tbsp sushi rice seasoning OR mixture of: 3 tbsp rice vinegar + 1.5 tbsp sugar + 1 tsp salt
Prawn Tempura
- 10 prawns black tiger or nobashi
- 1 cup ice cold water
- 1 egg chilled
- 1 cup flour
- 1 cup cornstarch or substitute flour
- 750 ml neutral oil for frying
Sushi Filler
- 1 avocado sliced
- 1 cucumber diced or julienned
Sushi Topping
- 500 g salmon sashimi
- 2 mangoes sliced
Instructions
Sushi Rice
- Wash and cook 2 cups of short-grain rice (2 cups will produce a little over 5 cups cooked rice). The rice takes around 15 minutes to cook , which is a good time to prep the other ingredients.
- Once rice is cooked, scoop out 5 cups of rice into a big bowl and let cool.
- Season the cooled rice with either 5 tbsp of sushi rice seasoning or a mix of 3 tbsp rice vinegar + 1.5 tbsp sugar + 1 tsp salt. Mix well and set aside.
Prep Salmon Sashimi
- Using a sharp knife, cut the salmon crosswise into slim strips to place on top of the sushi rolls.
Prawn Tempura
- Prepare the prawns. To start making the prawn tempura, first prep the shrimp by peeling them up to the tail. Place them on a plate with paper towels to soak up any moisture.
- Heat the oil. Then, heat 750mL to 1000mL oil in a wok to 350ºF. No thermometer? Stick a wooden chopstick into the oil. When that produces little bubbles around the wood, the oil is ready for frying.
- Make shrimp tempura batter. For this, you’ll need:- 3/4 cup ice cold water- 1 egg (chilled)- 1 cup flourFirst whisk the egg into the icy cold water. Add the flour and stir in until just blended. Don’t over-mix it.
- Fry the prawns. Pick up each prawn by the tail. First, coat it in cornstarch or flour. Second, dip it into the batter. Then place it into the hot oil. Fry for 2 to 3 minutes until golden brown. Immediately place on a wire rack or paper towels to soak up excess oil.
Prep the Vegetables
- Cucumber. Start by peeling the cucumber. Then cut the cucumber into small strips. You can also use a mandoline slicer.ONLY use the firm outer part of the cucumber, not the seedy core.
- Mangoes. Peel and cut the mango into long, wide slices using either a peeler or a knife.
- Avocado. Cut the avocado in half, cut thin slices length-wise and then use a spoon to scoop it out.
Roll the Sushi
- Place a nori sheet on top of the sushi mat, with the shiny side down and the rough side facing up. Spread the rice all around the top of the nori.
- Sprinkle it with sesame seeds.
- Turn the nori sheet over so the side with the rice is now on the sushi mat and the shiny side is facing up. Add the sushi roll fillings – prawn tempura, avocado, cucumber.
- Roll it up. You want to roll it so that all the filling ingredients are firmly wrapped. When the top of the rice on one side touches the seaweed on the other side, gently press down so it sticks. And then continue to roll it up, gently but firmly applying pressure on the roll.
- Repeat until all the mango salmon sushi rolls are rolled up.
- Top the rolls with alternating slices of mango and salmon until all the rolls are covered.
- Cut into bite-sized slices and serve immediately.