Flambé Salmon Maki with Chili Mayonnaise

Ingredients

• 200 g sushi rice
• 2 ½ dl water
• 2 ½ tbsp rice vinegar
• 1 tbsp sugar
• 200 g salmon of sashimi quality
• 2 x nori
• 4 tbsp roasted sesame seeds
• ½ x avocado
• ¼ x cucumber
• ½ x mango
• 4 tbsp chili mayonnaise

Method

1. Rinse the rice a couple of times until the water runs clear. Strain off the water and add the rice to a pot over medium heat with water.
2. Give it a boil and cover with a lid. Lower the heat to low and let the rice simmer for approx. 8-10 minutes. Take a quick look and check how much water is left in the boiler. If there is still water left, let it boil until all is absorbed into the rice.
3. Meanwhile, boil together the sushi vinegar and sugar over medium heat until the sugar dissolves. Cool the mixture.
4. Carefully fold the mixture into the rice with a rice spoon or spatula. Allow the rice to absorb the mixture for 5-10 minutes before using.
5. Slice the salmon diagonally into thin slices of maximum 0.5 cm. Place ½ nori sheet on a sushi mat with the smooth side down. Add approx. ¼ of the sushi rice on the sheet and spread it well without mashing the rice grains.
6. Sprinkle an even layer of sesame seeds over the rice and turn the sheet over so that the rice is now pointing down towards the mat. Place two slices of avocado, two pieces of cucumber and mango in the middle of the sheet.
7. Place your thumbs under the mat. Grab the mat and sheet, fold it over the filling so that the top end wraps the filling. Roll and pull the sheet with the help of the mat over to the end, so you end up with a maki roll.
8. Squeeze to tighten the roll.
9. When you have finished making all the maki, place 5-6 slices of salmon over the roll so that the rice is covered. Place the sushi mat over the salmon and squeeze so that the salmon is wrapped tightly around the rice.
10. Divide each maki into approx. 8-10 equal-sized pieces with a sharp knife. If the roll has lost its shape, you can place the mat over the maki to tighten the shape. Lightly flambé the salmon with either a creme brulee burner or a kitchen gas burner.
11. Add the chili mayonnaise to a piping bag and top each bite with the sauce. Or serve it on the side as a dip. Feel free to top with a little chili and sesame seeds if desired.
12. Served with soy sauce, wasabi and ginger.