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Tuna and salmon tartare spring rolls
2021-07-21
https://www.metro.ca/userfiles/image/recipes/rouleaux-printemps-tartare-thon-saumon-manque-11676.jpg
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Mix the tuna, salmon, mangoes, sauce, green onions, sesame seeds and rice. Set aside in the refrigerator.In a bowl filled with hot water, soak one sheet of rice at a time for about 30 seconds to soften. Drain and transfer to a steel or plastic work surface (avoid wood). Dip a second sheet of rice and place it half down the first one.Place a large lettuce leaf at the bottom of the first rice paper. Fold the sides towards the center and roll up firmly. Add 80 ml (1/2 cup) of the tartare mix a few mint leaves. Continue rolling, folding in the sides.Cover the spring rolls with a damp cloth and refrigerate until ready to serve.Cut the rolls in half if desired and serve with sesame sauce.Source : Julie Zyromski
12
5
2
5
5
1 pack Aki Sushi cubed tuna
1 pack Aki Sushi cubed salmon
2 Ataulfo mango, peeled and diced
1/3 cup (80 ml) Wafu style sesame sauce
2 tablespoons (30 ml) sesame seeds
2 green onion, finely chopped
2 cups (500 ml) cooked rice, cooled
24 rice papers
To taste lettuce
36 fresh mint leaves
Tuna and salmon tartare spring rolls
12
appetizers
1:00
Preparation
0:00
COOKING
1:00
TOTAL TIME
Ingredients
-
1 pack
Aki Sushi cubed tuna
-
1 pack
Aki Sushi cubed salmon
-
2
Ataulfo mango, peeled and diced
-
1/3 cup
(80 ml)Wafu style sesame sauce
-
2 tablespoons
(30 ml)sesame seeds
-
2
green onion, finely chopped
-
2 cups
(500 ml)cooked rice, cooled
-
24
rice papers
-
To taste
lettuce
-
36
fresh mint leaves
Preparation
Mix the tuna, salmon, mangoes, sauce, green onions, sesame seeds and rice. Set aside in the refrigerator.
In a bowl filled with hot water, soak one sheet of rice at a time for about 30 seconds to soften. Drain and transfer to a steel or plastic work surface (avoid wood). Dip a second sheet of rice and place it half down the first one.
Place a large lettuce leaf at the bottom of the first rice paper. Fold the sides towards the center and roll up firmly. Add 80 ml (1/2 cup) of the tartare mix a few mint leaves. Continue rolling, folding in the sides.
Cover the spring rolls with a damp cloth and refrigerate until ready to serve.
Cut the rolls in half if desired and serve with sesame sauce.
Source : Julie Zyromski
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
