Umami Bomb Roll
Specialty sushi roll - salmon tossed in toasted sesame oil with avocado on the inside, topped with soy marinated tobiko.
Ingredients
- 1 full size sheet of nori cut smaller if desired
- ~¾ cup prepared, seasoned sushi rice
- 1 tablespoon toasted sesame oil for coating the salmon
Inside Roll
- 0.1 - 0.2 lbs salmon raw, sushi quality (or sub tuna)
- 3 avocado slices (~⅙ of an avocado)
Outside Roll
- 3 tablespoon tobiko, marinted for 1 hour in soy sauce then drained make ahead of time
Instructions
- Toss the salmon in the toasted sesame oil so that it's fully coated. Optionally, do this in advance and let the salmon sit in the oil up to 1 hour before preparing the roll.
- 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 (sesame oil coasted salmon and avocado) 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)
- 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. 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 water between every 2-3 cuts to prevent sticking. (click for guide)
- Plate the roll on your serving dish and top with the soy marinated tobiko. (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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