Roll "Philadelphia" in caramel with red caviar
1 serving
50 minutes
The caramelized 'Philadelphia' roll with red caviar is an exquisite blend of traditional Japanese cuisine and bold culinary experiments. Light, airy rice soaked in mirin gently holds fresh salmon, cream cheese, and crunchy cucumbers. The main highlight is the caramelized crust that adds elegant sweetness to the roll, perfectly complementing the salty note of red caviar. This dish becomes a true centerpiece on the table, impressing not only with its rich flavor but also with its aesthetics. It is perfect for a festive dinner, surprising guests with an unusual gastronomic duet of sweetness and umami. Wasabi and pickled ginger complete the taste by adding spiciness and freshness. A true delight for those who appreciate the harmony of tradition and innovation in cooking.
1
Boil rice for 45 minutes, add mirin sauce. Spread the cooked rice on a nori sheet. Flip to compact the rice. Then add cheese, julienned cucumbers, and roe.
- Sushi rice: 100 g
- Mirin: 15 ml
- Dried nori seaweed: 1 piece
- Cream cheese (Philadelphia): 30 g
- Cucumbers: 15 g
- Red caviar (salmon roe): 10 g
2
Wrap using a maki mat. Top with thinly sliced salmon. Cut the finished roll into 6 pieces. Sprinkle with brown sugar and torch until a caramelized crust forms.
- Salmon: 60 g
- Sugar: 10 g
3
Place on a plate and garnish with wasabi and ginger.
- Pickled ginger (gari): 40 g
- Wasabi: 8 g
