Remember my previous post on Perfect Italiano’s Masterclass with Chef Lino? Here’s part two! I’ll be sharing the recipe on Rice Roll with Mozzarella Cheese and Salmon!
– 300g Perfect Italiano Mozzarella Grated Cheese
– 200g sushi rice
– 4 sheets of nori aka seaweed
– 150g smoked salmon
– 100g cucumber
– 50g rice vinegar
– 5g wasabi
– 200g mayonnaise
This time, Chef Hubby will be showing us how to prepare this dish!
First place a sheet of nori on the bamboo mat.
Spread and flatten rice on top of nori. (On a side note, gotta love a man who is willing to get his hands dirty. I love this pic of the hubby. hehehehe)
Lay down the salmon and cucumber in the middle.
Spread Perfect Italiano Mozzarella Grated Cheese in the middle.
Spread MORE cheese.
Hold on to the ends of the bamboo mat and roll, making sure that the ingredients are held inside it. Which is why one should never be too greedy else you’ll have an exploding sushi roll. Seriously.
Thankfully, we managed to roll it quite tight. Eh, what am I saying, thankfully the hubby managed to roll it quite tight. I just watched and took pictures. *coughs*
Not perfect, but pretty enough to me.
Okay, not so pretty pics here. LOL. Cut the rice roll, not too thick, preferably by one inch.
Sprinkle Perfect Italiano Mozzarella Grated Cheese and heat the rice rolls in the oven.
In the meantime, mix up some wasabi in the mayonnaise to prepare a tangy sauce with a kick.
Garnish with wasabi mayonnaise sauce with a bit of cucumber.
Serve! Tadah! This is a rather fusion dish in my opinion. We used too much mayonnaise and it was super jelak. Oops. Next recipe coming up! Deep Fried Potato with Mozzarella Cheese!