Roll with tempura shrimp and cream cheese
Ingredients
- Japanese Sushi Rice – 120 g
- Pumpkin “Kanpyo” marinated – 10,8 g
- King prawns – 60 g
- Salmon fillet for sushi s/m by weight – 60 g
- Sauce “Mango-Chili” – 30 g
- Cream cheese – 30 g
- Cucumber – 23 g
- Radish “Takuan” pickled strips – 11 g
- Coconut pulp dried – 2 g
- Seaweed fried Nori Blue – 2 g
Method of cooking
- Put rice on a sheet of nori.
- Spread cream cheese, tempura shrimp and prepared vegetables on top of the nori sheet.
- Cover the formed roll with sliced salmon, sprinkle with Mango-Chili sauce and decorate with coconut shavings.
