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Recipe card
IngredientsMethod
🇬🇧 United KingdomSushi

🌹 Salmon Roses

Salmon and avo rolled around a ball of sushi rice, topped with kwepie mayo and caviar — served as 3 or 6 pieces.

FishEgg

Videos

Salmon Roses

How to sharpen your sushi knife

How to portion sushi garnish

How to use the blow torch

How to fillet a salmon

Ingredients

3 Pieces

  • •3 x 10g Sushi rice (30g total)
  • •3 x 15g Salmon (45g total)
  • •3 x 2g Avocado (6g total)
  • •3 x 2g Kwepie mayo (6g total)
  • •1g Caviar

6 Pieces

  • •6 x 10g Sushi rice (60g total)
  • •6 x 15g Salmon (90g total)
  • •6 x 2g Avocado (12g total)
  • •6 x 2g Kwepie mayo (12g total)
  • •2g Caviar

Garnish

  • •5g Wasabi
  • •10g Ginger
  • •1g Pickled onion

Equipment

  • Chopping board
  • Sushi knife
  • Rolling mat

Method

  1. 1Gently roll each of the 10g rice portions to form a ball, making 3 or 6 even sized balls.
  2. 2Place a slice of avo in the centre of each piece of salmon.
  3. 3Gently roll the salmon and avo around the ball of rice.
  4. 4Plate the roses on a small coloured plate.
  5. 5Top each Rose with 2g of kwepie mayo. Top each Rose with an equal portion of the 1g of Caviar.
  6. 6Garnish with wasabi, ginger and pickled red onion.

Plating

Small coloured plate

Plate

Notes

  • •Take away: Small Sushi container