Michelin-Star Japanese Brunch: Spicy Salmon Avocado Rolls with Matcha Green Tea Smoothie

Allergens

Fish, Soy, Nuts (Sesame)

Ingredients

• 4 oz sushi
• grade salmon fillet, diced
• 1 ripe avocado, pitted and sliced
• 2 nori sheets (seaweed)
• 2 cups cooked sushi rice
• 2 tbsp mayonnaise
• 1 tsp Sriracha sauce
• 1 tsp soy sauce
• 1 tsp rice vinegar
• 1 tsp sesame seeds, toasted
• 1 tbsp black sesame seeds
• 4 slices cucumber
• 2 tsp wasabi paste (optional)
• Matcha green tea powder
• Ice cubes
• Almond milk or milk of choice
• Honey or agave syrup
• Fresh mint leaves
• Blueberries and raspberries for garnish

Instructions

1. In a small bowl, combine the diced salmon with mayonnaise, Sriracha sauce, soy sauce, and rice vinegar. Set aside to marinate for 5 minutes.
2. Prepare sushi rice according to package instructions.
3. Lay out nori sheets on a bamboo sushi mat. Spread a thin layer of sushi rice over the nori, leaving a small gap at the top edge for sealing the roll.
4. Arrange marinated salmon and avocado slices across the center of the rice covered nori sheet. Add a line of cucumber along the same line.
5. Roll up the sushi using the bamboo mat, applying gentle pressure to seal the roll. Set aside.
6. Prepare Matcha Green Tea Smoothie by blending ice cubes, almond milk or milk of choice, a scoop of matcha green tea powder, honey or agave syrup to taste in a blender until smooth and creamy. Pour into two glasses.
7. Garnish each glass with fresh mint leaves and mixed berries.

Chef’s Insight

For an authentic Japanese experience, serve the dish with pickled ginger, wasabi paste, and soy sauce on the side.