Bite Me: Lobby Lounge Roll

Ingredients

Yield:

1 roll

• The Base Roll

  • ½ sheet nori
  • ½ cup cooked sushi rice
  • 3 tbsp Dungeness crab meat (lightly mixed with Japanese mayonnaise)
  • ¼ English cucumber, julienne
  • 3 thin slices of avocado

• Toppings for the Roll

  • 6 thin slices of mango
  • 2 slices albacore tuna
  • 3 slices steelhead salmon
  • 1 large scallop, diced
  • ½ tsp masago

• Sushi Rice

  • ½ cup sushi rice
  • ½ cup water
  • 1 tbsp rice vinegar
  • ¾ tbsp sugar
  • ½ tsp salt
  • ¼ tbsp mirin

Preparation

Difficulty:

Difficult

Time:

15 Minutes

Total Time:

 

1. Sushi Roll

   1. Julienne ¼ English cucumber ensuring you to not use any seeds or cucumber ends in the slices.
   2. With a ¼ avocado, create 3 or 4 thin slices.
   3. Dice one sashimi grade scallop.
   4. Prepare 3 slices of sashimi grade steelhead salmon and two slices of sashimi grade albacore tuna.
   5. Peel a ¼ mango and create 6 thin slices.
   6. Take ½ sheet of Nori and with wet fingers, begin to thinly spread ½ cup cooked sushi rice evenly, covering the sheet. Lightly use water on your fingers as needed so that the rice does not stick.
   7. Flip the nori sheet over, add a moderate layer of Dungeness crab, which has been lightly mixed with Japanese Mayo, to the centre of the sheet.
   8. Above the row of crab, add some cucumber sticks, approximately 14-20 pieces depending how thinly they were sliced. Below the crab, place three slices of avocado spread evenly along the roll.
   9. While holding the ingredients in place with your index fingers, take the bottom of the nori sheet and roll above the cucumber slices. Keep rolling one or two more times, ensuring it is tightly rolled.
   10. Along the sushi roll, evenly place three slices of sashimi grade steelhead salmon, and in-between the slices, place the two slices of sashimi grade albacore tuna.
   11. Evenly place mango slices and avocado slices along the roll to achieve your desired look.
   12. Cover the entire roll with saran wrap and then place a bamboo sushi mat overtop. Use the mat to gently shape your ingredients into a nice long, round roll pinching the sides and ends of the roll to tighten.
   13. Unwrap the bamboo mat, keeping the saran wrap on the roll. Slice the roll creating 8 even pieces.
   14. Once cut, re-place the bamboo mat on the roll and add a slight pressure to re-tighten the ingredients in the roll. Remove the saran wrap and plate the sushi roll.
   15. Evenly place the diced scallop on top of the sushi pieces and then distribute masago on top.
   16. Lightly torch top of the sushi to heighten the flavour and texture of the roll.
   17. Garnish the plate with pickled ginger and wasabi.

2. Sushi Rice Preparation

   1. Rinse the rice in a strainer or colander approximately 4 times. Place rice to drain in a strainer and let it drain for 45 minutes.
   2. While rice is draining, combine vinegar, sugar, salt and mirin together in a bowl and mix well.
   3. Add rice and water to a pot and bring quickly to a boil and then reduce the heat to a summer. Cover the pot and let the rice cook for 15 minutes. Keep the lid closed the entire time it is cooking.
   4. Let rice rest for 10 minutes and then remove the cover.
   5. Place the rice in a glass dish to cool and add the vinegar mixture. Mix rice gently. Let rice further cool until room temperature before using it.