Maki Sushi with Baked Fish
Ingredients
- Ingredients
- 2 ozs sushi-grade Salmon
- 1 Avocado
- 1 Nori seaweed
- 6 ozs cooked Sushi rice
- 1 tsp Wasabi
- soy sauce (to taste)
- 6 ozs ready to cook, skinless Mackerel
- salt
- Rice flour
- sesame oil (for frying)
- 2 Lettuce (such as Lollo biondo)
- Chili sauce
- black and white Sesame seeds (for garnish)
Preparation steps
Cut avocado in half and remove the pit. Scoop flesh from outer peel with a spoon. Cut into 1/4-inch thin strips. Cut salmon into similarly sized strips.
Place the nori on work surface (a plastic wrapped sushi bamboo mat if available). With well moistened hands, spread the sushi rice on the nori sheet, leaving approximately 1/4 inch wide edge free at the top. Using your finger, distribute some wasabi in a thin strip across the center of the rice. Place the avocado strips on the Wasabi, followed by the salmon. Sprinkle the uncovered strip of nori with a little water. From the lower side, roll the nori around the filling. Press the moistened edge gently to seal closed. Cut the salmon roll into 12 equal sized pieces.
Rinse the mackerel, pat dry and cut into 12 roughly equal pieces. Lightly salt and dredge in rice flour. Fry briefly in hot sesame oil, until golden brown. Top salmon roll with a small piece of lettuce, followed by mackarel. Serve sprinkled with sesame seeds and soy sauce or chile sauce for dipping.
