Sureak Roll : Calrice

Sureak Roll

INGREDIENTS:

½ sheet nori (dried seaweed)
4 ½ ounces prepared California premium sushi rice
1 ounce sushi-grade kyushi hamachi (yellowtail), raw
2 whole asparagus spears, blanched
sansho pepper to taste*
1 ½ ounces sushi-grade Tasmanian ocean trout, raw **
kaiware (daikon radish sprouts) to taste*
1 rakkyo (pickled onion bulb), thinly sliced*
1 teaspoon lemon zest
1 teaspoon tenkasu (tempura crumbs)*
Sureak Sauce (recipe below)
Sureak Sauce:

1 tablespoon yuzu juice*
½ tablespoon lemon juice
3 tablespoons soy sauce
¼ teaspoon fresh garlic, minced
pinch of black pepper

DIRECTIONS:

Start with a sheet of nori and top it with sushi rice, kyushi hamachi and asparagus spears. Sprinkle with sansho pepper. Roll up. Top the roll with trout.
Using a sharp knife, cut the roll into bite-sized pieces. Transfer to a serving plate.
Garnish each piece with kaiware, rakkyo, lemon zest and tenkasu. Serve topped with Sureak Sauce.

Sureak Sauce:

In a small bowl, whisk all ingredients until well blended.

*Available at Asian markets
** You can substitute several different types of sushi-grade fish, such as fresh salmon and yellow fin tuna.

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