Latin America meets Japan! Enjoy this delicious fusion with a glass of sake or a drink of your choice!
Ceviche Sushi Roll
Recipe by Chef Kaku (Wasan Brooklyn)
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 2 rolls
Ingredients
- About 2 inch cut Flounder, cubed *1
- About 2 inch cut Salmon, cubed *1
- 2 Tbsp Salmon Roe
- 1 Tbsp Jalapeño, chopped
- ½ Avocado, sliced
- ¼ Red Onion, sliced
- 1 Tbsp Cilantro, chopped
- 2 Sushi Seaweed Sheets
Leche de Tigre
- 4 Tbsp Lime Juice
- 4 Tbsp Bonito Dashi Stock *2
- 2 tsp Salt
- ½ tsp Sugar
- 1 tsp Garlic, minced
Sushi Rice
- 1 cup Cooked White Rice
- 1.5 Tbsp Sushi Vinegar
Instructions
In a small bowl, mix cooked rice and sushi vinegar.
In another small bowl, mix all the ingredients of Leche de Tigre.
Add cubed flounder and salmon into the bowl of Leche de Tigre. Mix well.
- Scoop about two to three tablespoons of sushi rice and thinly spread over sushi seaweed sheet.
Place fish and avocado onto rice and make a sushi roll.
Cut the roll in four parts. Garnish with red onions, salmon roe, and cilantro.
Pour remaining Leche de Tigre and garnish with jalapeño.
Recipe Notes
*1 Learn the basics of sashimi essentials.
*2 Get the recipe: Dashi
