Golden Ember Sushi Roll
Experience a fusion of flavors in the Golden Ember Sushi Roll, featuring vibrant golden turmeric rice paired with savory smoked salmon, sweet mango, and creamy avocado. Topped with succulent seared scallops and zesty spicy yuzu aioli, this roll brings a fiery twist adorned with crispy tempura flakes and a drizzle of chili oil, all enhanced by the fresh notes of micro shiso leaves.
ingredients
- 1 cup sushi rice
- 1 tsp turmeric powder
- 1 1/4 cups water
- 2 sheets nori
- 4 oz smoked salmon, thinly sliced
- 1 ripe mango, sliced
- 1 ripe avocado, sliced
- 4 oz scallops
- 2 tbsp spicy yuzu aioli
- 1/4 cup crispy tempura flakes
- 1 tbsp chili oil
- Micro shiso leaves for garnish
- Pickled ginger for serving
- 1/4 cup smoky soy sauce for dipping
steps
- 1.
Rinse sushi rice under cold water until clear, then combine with turmeric powder and water in a rice cooker. Cook according to the rice cooker instructions.
- 2.
Once cooked, let the rice cool slightly before using.
- 3.
Lay a sheet of nori on a bamboo sushi mat, shiny side down.
- 4.
Spread a layer of golden turmeric rice evenly over the nori, leaving a 1-inch border at the top.
- 5.
Arrange smoked salmon, mango, and avocado slices in a line across the rice.
- 6.
Tightly roll the sushi using the bamboo mat, pressing gently to secure.
- 7.
Pat the outside of the roll with a little water, then roll in tempura flakes to coat.
- 8.
Heat a non-stick skillet over medium-high heat and sear the scallops for about 1-2 minutes on each side until golden.
- 9.
Slice the sushi roll into 6 pieces using a sharp knife, then top with seared scallops and drizzle with spicy yuzu aioli and chili oil.
- 10.
Garnish with micro shiso leaves and serve with pickled ginger and smoky soy sauce on the side.
Releated Recipes
