Elevate your sushi experience with our Goatsbridge Trout Uramaki, a modern twist on a classic favorite.

Method

Step 1

To make the sushi rice, combine the vinegar and sugar in a non-aluminium pan over a medium heat for a few minutes (avoid boiling). Stir in the salt, take off the heat and allow to cool: this is your sushi rice seasoning. Next, add 320ml/11fl oz of cold water to the rice in a saucepan (always add the same amount of water as rice). Cover and turn the heat to maximum (it’s best to use a tight lid). When the water starts to boil, reduce the heat and cook for ten minutes (do not remove the lid). Turn off the heat and leave the rice standing for ten minutes. Transfer to a shallow non-metallic baking tray. Sprinkle the sushi rice seasoning evenly over the rice and gently turn the rice with a spatula. At the same time, fan the rice using a fan (uchiwa) or a piece of cardboard to help cool the rice to room temperature and absorb the excess sushi rice seasoning. Avoid putting in the fridge as this will harden the rice. You can cover with a damp tea-towel for a few hours if necessary.

Step 2

Wrap one sushi mat in cling film to prevent the rice from sticking. Lay half a sheet of nori on a sushi mat (use the sushi mat with no cling film) shiny-side down with the lines in the nori running vertically. Place a quarter of the sushi rice on the nori. Use lightly moistened fingertips to gently spread the rice evenly over the nori sheet, then sprinkle over the sesame seeds. Place the second sushi mat over the rice and press firmly but gently to secure the rice onto the nori sheet. Flip the sushi mats around so the mat originally facing up is now facing down and remove the top mat. In a small bowl mix together the trout, crème fraiche and wasabi. Place the trout mix, avocado and red pepper in a straight line on the nori sheet.

Step 3

To assemble the roll, hold the nearest end of the mat with your index fingers and thumbs and use the rest of your fingers to hold the ingredients in place. Roll the mat forward. To finish the roll, pull the end of the mat with one hand and continue to push the roll forward with the other hand. Wrap the mat around the sushi roll to form a secure roll shape. Wrap the cling film from the mat around the roll. Put the cling film-wrapped roll on a chopping board, cut in half. Wipe the knife clean and continue until you have eight pieces. Remove the cling film. Make three more rolls. Garnish with Goatsbridge trout caviar and serve with soy sauce.