Smoked Salmon and Cream Cheese Pan Sushi
60g rice vinegar
25g white sugar
1 tsp salt
350g short grain Sushi rice
2 sheets nori
250g cream cheese
200g smoked salmon
1 sheet nori, roughly torn
5g bonito flakes (1/4 cup)
5g sesame seeds
1 tsp salt
Place rice vinegar, sugar and salt in TM Bowl and heat for 2 minutes, 80C, Speed 3. Set aside.
Place water in TM Bowl. Pour rice into TM Basket and place in TM Bowl.
Cook for 20 minutes/Varoma temp/Speed 4.
Transfer rice to a large bowl and pour seasoning evenly over rice and mix through.
Let rice cool down to room temperature.
Place all Furikake ingredients in TM Bowl and mix for 10 seconds/Speed 8.
Line a 20cm x 20cm slice pan with cling wrap
Spread half of the rice mixture in the pan.
Top with nori, cream cheese, smoked salmon, furikake, nori and then remaining rice.
Place a sheet of cling wrap on top and pack firmly.
Refrigerate for 30 minutes.
Remove top layer of cling wrap, invert pan onto a tray and remove bottom layer of cling wrap.
Sprinkle with remaining furikake nori.
Cut into pieces to serve.
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