Salmon and Shrimp Dragon Uramaki

Delicious uramaki with salmon, shrimp, avocado, and tobiko roe. Perfect for homemade sushi.

Time: 30 min · Servings: 2 · Calories: 211 kcal

Ingredients

• 10 g nori seaweed
• 200 g rice
• 85 units avocado
• 60 tablespoon of cream cheese
• 100 units shrimp
• 120 g salmon
• 30 tablespoon of sriracha mayonnaise
• 30 tablespoon of tobiko roe
• 10 teaspoon of sesame oil
• 20 tablespoon of mayonnaise
• 5 teaspoon of sriracha

Method

1. Slice the avocado very thinly.
2. Place the nori seaweed on the work surface.
3. Wet your hands to prevent the rice from sticking.
4. Spread the cooked rice evenly over the nori seaweed without pressing too hard.
5. Use the makisu to flip the nori seaweed with the rice.
6. Place the cream cheese in the center of the nori seaweed.
7. Add the shrimp on top of the cream cheese.
8. Layer the salmon over the shrimp.
9. Pour the sriracha mayonnaise.
10. Sprinkle the tobiko roe.
11. Add the sesame oil.
12. Roll the uramaki with the makisu, using the characteristic motion to close it.
13. Place the avocado slices on top of the uramaki.
14. Trim off any excess avocado from the sides.
15. Press the uramaki with the makisu to compact it.
16. Peel the uramaki off the board with a knife.
17. Cut the uramaki in half.
18. Lightly coat the knife and make two more cuts.
19. Arrange the pieces on the serving plate.
20. Add mayonnaise on top.
21. Garnish with sriracha dots.

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Categories: Fish & Seafood · All recipes

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