Unique Flounder Nude Sushi Rolls
Recipe for Special Nude Sushi Rolls Made with Fresh Domestic Flounder
We’ve created a unique ‘Nude Flounder Sushi Roll’ using fresh, domestic flounder, which has a delightful, firm texture. This dish is specially designed with the flounder sashimi exposed on the outside, offering both visual appeal and a rich, satisfying mouthfeel from the abundance of fish.
Ingredients- 200g Fresh Domestic Flounder
- 1 Sheet of Seaweed for Sushi Rolls
- 3 Tbsp Cooked Rice
- 1 Tbsp Gochujang-based Spicy Sauce (Cho-gochujang)
- 1/3 Tbsp Minced Garlic
- 1/2 Red or Green Chili Pepper
- 15g Microgreens (e.g., radish sprouts)
- 1/8 Carrot
- 1/4 Bell Pepper
- 3 Leaves of Crown Daisy or Napa Cabbage
Cooking Instructions
Step 1
Begin by preparing all your fresh vegetable ingredients. Rinse the microgreens under running water and pat them dry.
Step 2
Prepare your sheet of seaweed. Ideally, use a plain seaweed sheet for sushi rolls. If you have seasoned seaweed, you can lightly toast it yourself for better results. (This recipe used pre-prepared seasoned seaweed, but regular sushi seaweed works just as well.)
Step 3
Finely julienne the chili pepper after removing the seeds. This will add a pleasant kick to your sushi rolls.
Step 4
Thinly and lengthwise julienne the carrot, crown daisy (or cabbage leaves), and bell pepper. These julienned vegetables will add texture and color to the filling.
Step 5
Prepare your star ingredient: the fresh domestic flounder. Its firm, pleasant texture and deep flavor make this flounder the highlight of the dish.
Step 6
Gently pat the flounder sashimi dry with paper towels to remove any excess moisture. This step is crucial to prevent the fish from sliding out of the roll.
Step 7
After dabbing it dry, thinly slice the flounder sashimi to fit inside the sushi roll. If you have a thicker piece of fish, you can slice it horizontally to make it thinner.
Step 8
Place the seaweed sheet on a sushi rolling mat. Carefully arrange the thinly sliced flounder sashimi evenly across the surface of the seaweed, leaving a small border.
Step 9
Gently flip the seaweed sheet over, so the flounder sashimi is now facing upwards, ready for the rice.
Step 10
In a bowl, combine the cooked rice with the minced garlic and cho-gochujang. Gently mix with a spatula, being careful not to mash the rice grains, until well combined. This ensures the garlic and spicy-sweet sauce are evenly distributed.
Step 11
Spread the seasoned rice evenly over the flounder sashimi on the seaweed. Be mindful not to use too much rice.
Step 12
Arrange the julienned vegetables (microgreens, chili, carrot, crown daisy, bell pepper) neatly on top of the rice. Ensure the filling is centered for an even roll.
Step 13
Using the sushi mat, tightly roll the sushi. To help it hold its shape and make slicing easier, wrap the roll firmly in plastic wrap. Chill in the refrigerator for about 5 minutes to firm up before slicing.
Step 14
Once chilled, unwrap the roll and slice it into your desired pieces. You’ve now created your delicious Nude Flounder Sushi Rolls! The exposed sashimi provides a wonderful chewy texture and fresh sea flavor with every bite. It adheres beautifully to the seaweed, preventing it from falling apart. Enjoy the taste of a fresh sashimi bowl, transformed into a convenient sushi roll!
Step 15
Enjoy your delicious and unique Nude Flounder Sushi Rolls! Happy eating. ^^
