Main ingredients 🥩
Salmon filletRiceEggsNori (seaweed sheets for kimbap)KimchiHeavy creamWasabiVinegarSalt (for rice seasoning)Salt (for egg wash)DillSalmon roe
Striker Chef's Salmon and Tamagoyaki Sushi Rolls
A fusion sushi featuring seasoned sushi rice and kimchi rolled inside tamagoyaki, topped with fresh salmon and creamy wasabi cream.
🙋 Recommended for
- ⭐ Those preparing a fusion Japanese menu with a unique visual appeal and composition for a home party.
- ⭐ Individuals who want to enjoy the harmonious texture of savory tamagoyaki, fresh salmon, and crisp kimchi.
Ingredients needed 🛒2 servings
- 200g salmon fillet
- 1 bowl (210g) warm cooked rice
- 3 eggs
- 1 sheet kimbap nori
- A few leaves of rinsed aged kimchi
- 50-70ml heavy cream
- Wasabi, to taste
- 1 tbsp vinegar
- 1.5 tbsp sugar (0.5 tbsp for sushi rice, 1 tbsp for egg wash)
- A pinch of salt (for rice seasoning)
- 1/6 tsp salt (for egg wash)
- 1 tbsp water
- Fresh dill, for garnish
- Salmon roe (or trout roe), for garnish
Recipe 🍳
- In warm rice, mix 1 tbsp vinegar, 0.5 tbsp sugar, and a pinch of salt. Spread evenly and let it cool slightly.
- In a bowl, whisk 3 eggs with 1 tbsp water, 1 tbsp sugar, and 1/6 tsp salt. Strain through a sieve for a smooth egg mixture.
- Spread the cooled sushi rice evenly over the kimbap nori sheet. Place the rinsed and squeezed kimchi leaves on top of the rice.
- Lightly oil a pan. Pour in the egg mixture and cook. Carefully place the prepared nori sheet (rice and kimchi side down) onto the cooking egg. Roll it up gently to form the tamagoyaki.
- Once rolled, tightly wrap the tamagoyaki in a bamboo mat (or plastic wrap) to shape it firmly. Let it cool completely.
- Whip the cold heavy cream until stiff peaks form. Gently mix in wasabi to taste to create the wasabi cream.
- Slice the cooled tamagoyaki into about 5 thick pieces and arrange them on a plate.
- Cut the salmon into thick, sushi-sized pieces and place one piece on top of each tamagoyaki slice.
- Top the salmon with wasabi cream. Garnish with fresh dill and salmon roe to complete the dish.
- Mix rice with vinegar, sugar, and salt to make sushi rice, then cool.
- Spread rice and rinsed kimchi on nori.
- Pour egg mixture into a pan, place the prepared nori on top, and roll to make tamagoyaki.
- Whip heavy cream until stiff, then mix with wasabi to make wasabi cream.
- Top sliced tamagoyaki with salmon, wasabi cream, dill, and salmon roe.
Cooking tips 💡
- If the tamagoyaki loses its shape, wrapping it tightly in a bamboo mat while warm will help correct the form as it cools.
- When mixing wasabi into the cream, fold it in gently to avoid deflating the whipped cream, which helps maintain its structure.
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