Maple syrup is one of Canada’s most iconic sweet treats, loved for its unique flavour and natural origin. However,...
BC Rolls
Sushi rice recipe
Preparation :
Ingredients for 5 to 6 rolls
- 200 g of sushi rice
- 200ml water
- 50ml rice vinegar
- 4 tablespoons of sugar
- ½ teaspoon of salt
Rinse the rice with clean water in a large bowl. Change the water as many times as necessary until it is no longer cloudy. Then soak the rice for thirty minutes in water. Transfer it to a small pot. Add the 200 ml of water and cover. Place over medium heat until boiling. As soon as steam begins to form, put on low heat for 8 minutes before turning off the heat.
Leave aside, with the lid on the pot for 20 minutes. Meanwhile, put the rice vinegar, sugar and salt in a small bowl. Mix everything well until the salt and sugar are completely dissolved. Transfer the rice - even while still hot - to a dish or bowl. Pour the sweet and salty vinegar on top, evenly. Then fluff your rice with a rice spatula.
Without pressing, simply scrape the rice so that the grains separate without breaking. Repeat a second time and let cool. Allow about 2 hours for the rice to come down to room temperature.
BC Rolls recipe
Ingredients for about 4 people
- Nori seaweed sheets
- cooked sushi rice
- 4 salmon skins
- Cucumber
- Daikon radish
- Sesame seeds
Preparation :
Count about 5 min of preparation per roll. Start by putting the salmon skins on the grill, flesh side down. Salt the skin side on the grill, cook for 1 or 2 minutes. Flip the salmon skin skin side down on the grill. Flip one last time on the flesh side if necessary. Cut the cucumber into long sticks.
Grate the Daikon radish into long strands. Cut a sheet of nori of the desired size for your roll of BC Roll. It should be a little narrower than your salmon skin. Lay the nori sheet on a wooden board. Add the seasoned rice on top and spread it evenly. Sprinkle with sesame seeds and press them lightly so that they settle into the rice. Turn the sheet over and lay a long stick of cucumber, grilled salmon skin and grated radish in a single line, about ⅔ the length of the nori sheet. Bring the short side of the sheet over and gently roll up. Pass the sushi mat over it and press so that the roll takes shape. Cut the roll into several slices of the thickness of your choice before serving.
icon
Free shipping
For orders over 99 €
icon
International Shipping
Tax and customs included
icon
Customer service 7/7
Quick response to your requests
icon
Secure payment
Safe purchase guarantee
Leave a comment
Log in to post comments