Recipe: Appetizing Salmon and Avocado Fat Sushi Rolls (Futomaki)

Salmon and Avocado Fat Sushi Rolls (Futomaki). Great recipe for Salmon and Avocado Fat Sushi Rolls (Futomaki). I love this combination in my futomaki. If you make the sushi vinegar in advance, the flavors blend together and become more tasty.

Futomaki translates to 'fat rolls', an apt name for this chunky form of maki. It's easiest to work out the quantities of filling ingredients by sight, as you'll need to trim them to the size of your nori sheets. This tasty salmon and crab futomaki is a must for any sushi seafood platter. You can have Salmon and Avocado Fat Sushi Rolls (Futomaki) using 18 ingredients and 8 steps. Here is how you cook that.

Ingredients of Salmon and Avocado Fat Sushi Rolls (Futomaki)

1. You need 480 ml of uncooked White rice.
2. It's 6 of sheets Nori seaweed.
3. You need 6 of leaves Loose leaf lettuce.
4. You need 180 grams of Fresh salmon sashimi.
5. You need 1 of Avocado.
6. Prepare 1 of Lemon juice (for the avocado).
7. You need of For the sushi vinegar (120 ml).
8. You need 82 ml of Vinegar.
9. Prepare 55 grams of Sugar.
10. You need 18 grams of Salt.
11. You need 8 grams of Kombu based dashi stock.
12. It's of For the dashimaki tamago.
13. Prepare 2 tsp of Shiro-dashi.
14. It's 1 tbsp of Mirin.
15. You need 2 of Eggs.
16. Prepare of For the wasabi mayonnaise.
17. It's 2 tbsp of Mayonnaise.
18. It's 1 tsp of Wasabi.

The giant roll is packed with sashimi quality salmon, white crabmeat and avocado. This recipe uses similar ingredients to a California roll. Salmon is one of my favourite fish, especially beautiful Scottish or Alaskan. With damp hands, spread cooked sushi rice evenly onto the seaweed sheet and sprinkle with either sesame seeds or fish roe.

Salmon and Avocado Fat Sushi Rolls (Futomaki) instructions

1. It's best to make the sushi vinegar up to a day in advance. Make a batch and store in an empty bottle. It'll keep for 3 months. Be sure to label it clearly so no one drinks it by mistake!.
2. When the rice is cooked, pour on the sushi vinegar while it's still hot, and fold it in using a cut-and-fold motion. Fan with a handheld fan as you mix..
3. Get the fillings ready as the sushi rice cools. Make the dashimaki tamago and cut into 6 portions lengthwise. Sprinkle the avocado with lemon juice to stop discoloration. Make the wasabi mayonnaise..
4. Put a sheet of nori seaweed on a sushi rolling mat and spread out the rice evenly, leaving a 2 cm gap on the far side..
5. Place the lettuce, egg, avocado, salmon and wasabi-mayonnaise on the half close to you..
6. Roll it up in one go while holding down the fillings, evening out the roll as you go..
7. Take the sushi rolling mat off. Press both sides of the roll to push in anything that is sticking out with a moistened finger..
8. Cut the roll up with the seam side down, and it's done..

Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Visit CalorieKing to see calorie count and nutrient data for all portion sizes. Sushi (すし, 寿司, 鮨, pronounced or) is a Japanese dish of prepared vinegared rice (鮨飯, sushi-meshi), usually with some sugar and salt, accompanying a variety of ingredients (ネタ, neta), such as seafood, often raw, and vegetables. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice", also referred to as shari (しゃり), or sumeshi (酢飯). So the number of calories in this sushi roll.