• Prep Time
    50 Mins
  • Cook Time
    0 Mins
  • Total Time
    50 Mins
  • The base number of servings for this recipe is 1
    OK

    Olympic Roll

    Get into the games with a fried salmon Olympic Roll on a bed of cassava Purée from SUSHISAMBA!


    Ingredients
    For Roll
    3
    ounces
    salmon (cut sushi-style)
    1
    sheet nori, half size
    1
    cup
    vegetable oil
    3.5
    ounces
    sushi rice
    4
    green beans
    1
    pinch
    micro cilantro
    1
    ounce
    catupiry cream
    6
    slices
    rainbow carrots
    1
    tablespoon
    chimichurri ponzu
    1
    teaspoon
    rocoto jam
    1
    tablespoon
    coco dende cassava purée
    2
    ounces
    spicy tempura batter mix
    For Coco Dende Cassava Purée
    2.5
    ounces
    cassava root
    1
    ounce
    coconut milk
    1/2
    ounce
    water
    1
    tablespoon
    dende oil
    1
    teaspoon
    garlic oil
    *
    salt to taste
    For Spicy Tempura Batter
    2
    ounces
    tempura batter mix
    1.5
    ounce
    water
    1
    teaspoon
    sriracha
    1/2
    teaspoon
    cayenne pepper
    For Chimichurri Ponzu
    100
    milliliters
    vegetable oil
    30
    milliliters
    Olive Oil
    30
    milliliters
    rice vinegar
    20
    milliliters
    soy sauce
    1
    handful
    curly parsley
    1
    handful
    cilantro
    1
    tablespoon
    lemon juice
    1
    teaspoon
    garlic purée
    1
    pinch
    salt
    Directions
    For Roll: Make seaweed-outside roll with nori, rice, salmon, green bean. Then deep fry with spicy tempura batter mix. Heat oil in pan to 300 degrees. Add roll. After golden brown, remove and cut into 6 pieces. On the top of each roll, wrap with thin slice of rainbow carrot (to make this easier, rainbow carrots should be inside of the water in 15 minute. Then rainbow carrot going to be curling. top with same catupiry cream and some micro cilantro.
    For Chimichurri: Rinse herbs, and roughly chop. In a blender add the garlic purée, soy sauce, rice vinegar, lemon juice and herbs, then blend for no more than 30 seconds. Season with salt.
    For Cassava: Combine all ingredients in a blender for 20 seconds.
    For Batter: Combine all ingredients with a whisk.

    The base number of servings for this recipe is 1
    OK

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