- 300g Reserve Selection Banquet Slice Salmon
- 1 tsp Reserve Selection Hand Milked Caviar
- 1 avocado
- 4 large potatoes
- 1/2 cucumber
- 1 carrot
- 1 egg
- 1/2 tbsp Japanese grain vinegar
- 1 tsp brown sugar
- 1 tsp vegetable oil
- 8 tbsp Japanese Kewpie Mayonnaise
- Salt and pepper to taste
- Soy Sauce
- Pickled Ginger
Peel and cut potatoes into equal sized quarters, boil until you can skewer potatoes easily. Peel and cut carrots into equal sized small portions and boil until you can skewer easily. Boil the egg for 10 minutes.
Thinly slice cucumber and onion and place into a bowl. Sprinkle a pinch of salt into cucumber and onion and knead with hands.
Mash the potatoes and add a pinch of salt, sugar, vinegar and oil while still warm. Leave potato mixture to cool down. Rinse the cucumber with cold water and add into potato mixture.
Add the boiled carrot, Kewpie Mayonnaiseinto and egg to potato mixture and mix thoroughly. Add pepper to taste.
Using a bamboo mat, carefully place glad wrap on the top. Place 4-5 slices of Huon Smoked Salmon Banquet Slice on top of the glad wrap perpendicular to your body (each slice starts from your body and heads away from your body, not left to right, etc). Evenly spread 3/4 cup of potato mixture on the salmon from your body until 3/4 to the top of the salmon away from your body.
Slice the avocado into long strips and place it on top of mash from left edge to the the right. Starting from the edge closest to your body, gently roll forward using the bamboo mat as a weight to push and to guide into shape.
Keep glad wrap around the roll and place in fridge. Repeat all above steps and continue to roll as many as required. Before serving, take glad wrapped rolls from fridge and using a sharp knife using a saw like motion with light pressure, slice sushi roll into smaller portions and remove glad wrap once cut. Serve with caviar, wasabi, pickled ginger and soy sauce.
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