They are not big. They are tasty. They leave a lot of room for creativity. They are rolls. Japanese rolls. I call them samurai salad and prefer them to simple nigiri.
- Fresh pineapple - 25 g
- Avocado - 25 g
- Tomato - 25 g
- Cayenne pepper - 5 g
- Bell pepper - 10 g
- Honey - ½ tea spoon
- Nishiki rice - 130 g (boiled)
- Tiger shrimps 16/20 - 2 pcs
- Tempura flavour - 50 g
- Egg ½ pc
- Philadelphia cheese - 20 g
- Tobiko (flying fish roe) - 10 g
- Cucumber without seeds - 20 g
- Peel pineapple, avocado and tomatoes.
- Cut cayenne and bell pepper into small cubes, add salt and honey, pinch of tagorshi, a few drops of sesame oil and stir.
- Putt into the fridge for 20 minutes.
- Remove shell from shrimps and cut out intestine.
- Clean tails from black matter to make them transparent, then beat them to make flat and flavour them.
- Then fry them in soft dough (maid of tempura flavour and egg) in a deep fat until golden evenly fried crust is formed.
- Spread evenly rice (boiled Nishiki seasoned with Mitsukan) along nori, but do not press.
- Then put sesame-wasabi (sesame soaked in wasabi), and turn over.
- Put Philadelphia and tobiko, place tempura shrimps so that tails are left outside.
- The composition is completed with a cucumber without seeds.
- Fold the roll and cut it in eight pieces.
- Put salsa in equal small pyramids on the pieces without shrimp tails.
- If you wish, you can decorate rolls with chives.
When possible, I try new rolls. I’m always interested in fantasy of a chef, and in how far he can get in the experiments.
I’m left disappointed quite often, or get excited sometimes. But I was surprised with this roll.