Ceviche Sushi Roll
- 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
- 1 cup Cooked White Rice
- 1.5 Tbsp Sushi Vinegar
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.