California-Style Salmon Tartare Maki
California-Style Salmon Tartare Maki
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  • 1 sheet seaweed nori
  • 1/2 cup (125 ml) cooked sushi rice (see recipe)
  • 2 tablespoons (30 ml) sesame seeds, black and white
  • 1 cup (250 ml) Two-Salmon Tartare (see recipe)
  • 1 tablespoon (15 ml) crushed potato chips (or tempura)
  • Preparation
  • Spread rice on the matte side of the nori, up to 2-cm (3/4-inch) from one edge of the narrow side, working with moistened fingers. Spread sesame seeds in the centre of the sheet. Lightly moisten work surface. Turn sheet over, rice side down.
  • Spread salmon tartare in the upper third of the sheet. Sprinkle with potato chips. Roll starting from the rice-less side of the nori. Compress roll with a bamboo mat, applying uniform pressure. Dip the tip of a knife in water and cut roll into ten slices. Place on a serving platter.
  • Description
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