Ingredients:
- 80 g of rice (already cooked)
- Half a leaf of nori
- 15 g of cream cheese Cremette
- 80- 100 g of salmon
- 10 g of mango
- 10 g of toasted sesame seeds
- Sriracha sauce
- Salt and pepper to taste
Method of preparation:
Place the salmon on a baking sheet, sprinkle with pepper and bake in a combi steamer at 160°C (50% steam) for about 5 minutes, until the meat is cooked through. Leave to cool so that the fat does not leak out and the fish remains juicy.
Cover the entire surface of the bamboo sushi mat with foil (since uramaki is a type of “upside-down sushi” that involves wrapping nori with ingredients inside, while rice remains on the outside of the roll).
Place the nori sheet with the shiny side on the mat, rough side up. Spread the rice over the entire surface and sprinkle with sesame seeds. Fold the mat in half and turn it over so that the nori sheet is on top this time (if necessary, move the nori and rice closer to the edge of the mat where the roll starts to roll). Spread Cremette cream cheese generously on the nori sheet, then arrange the mango and fried salmon pieces on top. Add a little Sriracha sauce.
Roll the roll evenly and tightly using the mat to get the desired shape and even portions of sushi. Place the roll on a board and cut it into 8 equal pieces with a sharp knife.
Put on a plate and serve with pickled ginger, soy sauce and wasabi paste.
