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Pretty Pink Roll Recipe Video
|Sushi rice||1 Cup (16 tbs), cooked|
|Salmon||1 1⁄2 Ounce, thinly sliced (sushi grade)|
|Cream cheese||2 Tablespoon|
|Tobiko||1 Tablespoon (orange fish roe, Sushikko brand)|
|Tuna||2 Ounce, thinly sliced|
Calories 119 Calories from Fat 19
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.92 g4.6%
Trans Fat 0 g
Cholesterol 20.6 mg
Sodium 46.5 mg1.9%
Total Carbohydrates 19 g6.3%
Dietary Fiber 0.13 g0.5%
Sugars 0.1 g
Protein 5 g10.4%
Vitamin A 5.3% Vitamin C 0.63%
Calcium 1% Iron 1.9%
*Based on a 2000 Calorie diet
1.) Prepare sushi rice base.
1.) Place saran wrap on top of bamboo mat.
2.) Take the sushi rice base and pat it down onto the saran wrap.
3.) Place a nori sheet on top of the rice.
4.) Grab 4 slices of sush-grade salmon and place them slightly overlapping across the center of the nori sheet.
5.) Next, take the two long slices of cream cheese and line them up atop of the salmon slices.
6.) Sprinkle sushikko along the inside of the roll.
7.) Start from the back of your sushi mat and roll over firmly but gently and slowly make your way up the roll, gripping it just enough to make a tight roll.
8.) Remove the roll from the saran wrap and layer the fatty tuna slices on top of the roll, side-by-side, slightly overlapping.
9.) Place saran wrap back on top of the roll and use the bamboo mat to squeeze the roll to make sure it's all stuck together.
10.) Using a sushi knife, cut the roll into slices starting in the middle and working your way out to either end.
1.) Place the individual slices on a plate and serve with a side of ginger and wasabi.