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Cremette mini uramaki with baked salmon, mango and spicy sauce
Ingredients:
- 80 g rice (boiled)
- ½ nori sheet
- 15 g Hochland Cremette cheese
- 80-100 g salmon
- 10 g mango
- 10 g roasted sesame
- Sriracha sauce
- Salt, pepper to taste
ACCOMPANIMENT
- Pickled ginger
- Soy sauce
- Wasabi
You can use any type of firm fish interchangeably and create alternative options for this proposition. It is a very interesting and attractive flavour composition - it combines the following taste categories: spicy, sweet, salty and sour. Sesame is added to enhance the appearance and stimulate the senses.
Recipe step by step
- 1. Place the salmon on a baking tray, sprinkle with pepper and bake in a combi steam oven at 160°C (50% steam) for about 5 minutes, until the flesh becomes firm inside.
- 2. Set aside to cool so that the fat does not drain, and the fish remains juicy.
- 3. Cover the entire surface of the bamboo sushi rolling mat with foil (because uramaki is a type of “inverted sushi” which involves the nori wrapping along with the ingredients inside, while the rice remains on the outside of the roll).
- 4. Place a nori sheet with the shiny side on the mat, rough on top.
- 5. Spread the rice over its entire surface and sprinkle it with sesame seeds.
- 6. Fold the mat in half and turn it over so that the nori sheet is on top this time (if necessary, move the nori with the rice closer to the edge of the mat where you begin rolling).
- 7. Spread Hochland Cremette cheese generously over the Nori, then place mango pieces and baked salmon on top. Add a dash of sriracha sauce.
- 8. Wrap the roll evenly and tightly using the mat.
- 9. Shape into a delicate square.
- 10. Take the roll off the mat and put it on the board, then cut it with a sharp knife - in halves, and then each half again into 2 equal parts (until the desired amount is obtained - 6 or 8 pieces).
- 11. Arrange the prepared sushi, garnish as you like and serve with pickled ginger, soy sauce and wasabi paste.