The salmon tuna royal sushi roll is a unique sushi roll; I have never seen anything like this roll before so I’m proud to say I invented this sushi roll. It’s a very tedious sushi roll to make as knitting the sushi grade salmon and tuna together takes a lot of time and a little practice.
Step 1 . Begin by spreading out 140g (5 Ounces) of cooked sushi rice over 1/2 a sheet of noriSeaweed paper .
note: spread out softly without squashing the rice, you want it to be airy
Step 2 . Flip over the nori sheetSeaweed paper with the rice and add the filling (salmon , tunaCut the salmon and tuna in to strips about (1.5 x 1.5 x length of nori) cm or (0.6 x 0.6 x length of nori) inches and avocado) in the center of the noriseaweed paper .
Step 3 . Roll the sushi roll.
Step 4 .Cut the sushi grade salmon and tuna in to strips (0.5 x 1.0 x 15.0)cm(0.2 x 0.4 x 6.0) inches you will need approximately 12 strips of each fish, the key to cutting fish in to thin strips is a very sharp knife and to freeze the fish till it becomes more tough, about 30-40min in the freezer should do.
Lay down some cling film then knit the sushi grade salmon and tuna in a grid 10cm4 inches x the length of the nori sheetSeaweed paper on top of the cling film.
Try to touch the fish as little as possible as to not deform it or cook it with your warm hands, using a butter knife is very helpful during the knitting process.
once you have knitted the the salmon and tuna together add some long chives in equal spaces where you expect the sushi pieces to be, about 8-10 chives.
Add another layer of cling film on top the fish grid and then flip over and remove the first layer of cling film.
Step 5 . place the sushi roll in the center of the salmon and tuna fish grid. then lift up the sides on the salmon and tuna grid pressing them against the rice till they stick.
Tie the chives together, double knot if possible if not a single knot is fine. Be very careful not to break the chives.
Turn the roll over then firm it up with a bamboo sushi rolling mat.
Step 6 . Cut the sushi roll between the chives using a extremely sharp knifelightly wet the knife so that the rice does not stick to the blade as much. , cut the roll in to 8 pieces.
learn more about what knife I use here
Step 7 . Plate the sushi rolls with some soya sauce, wasabi paste and pickled ginger, enjoy.
This article was written by Davy Devaux
Hi I'm Davy and this is my website, in case you haven't noticed I love making sushi... on this website I share some of my best recipes, enjoy