Fresh to Death Roll
Specialty sushi roll - shrimp tempura and cream cheese on the inside, topped with salmon, brushed with lemon infused olive oil, and finished with finger lime pearls.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
Inside Roll
- 2 prepared shrimp tempura
- 2 tablespoon whipped cream cheese or adjust to taste
Outside Roll
- 0.1 - 0.2 lbs thinly sliced salmon raw, sushi quality
- 1 teaspoon lemon olive oil
- 2 tablespoon finger lime pearls or sub thinly sliced lime
Instructions
- Cover the sheet of nori in a thin even layer of rice, filling all the way out to the edges. (click for guide)
- Flip the sheet of nori over so the rice is face down on a bamboo rolling mat that is wrapped in plastic. (click for guide)
- Arrange the fillings (shrimp tempura and cream cheese) in even lines, 1 inch from the edge along the longer side of the nori sheet. (click for guide)
- Carefully and tightly roll up the roll. (click for guide)
- Drape the salmon slices over the top of the roll, adjust the angle so the salmon spans the entire length of the roll. (click for guide)
- Place the plastic-wrapped rolling mat over the top of the roll and press the roll into a consistent shape. (click for guide)
- Place the roll on a cutting board and grab your sharpest knife. Optionally, cover the roll with plastic cling wrap. Run the knife under water for a second, then shake off any excess. Cut the roll into 8 equal pieces using a gentile sawing motion with the knife, running the knife under the tap between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish. Brush the salmon with the lemon olive oil then top with the finger lime pearls or lime slices. (click for guide)
Notes
If this is your first time making sushi be sure to check out the Sushi Beginner's Guide before getting started!
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