Crispy Sushi Rolls

1 1/2 cup (375 ml) of sushi dry rice (Calrose type)

1 1/2 cups (375 ml) of cold water

3 tbsp. (45 ml) of rice vinegar

1 tbsp. (15 ml) of white sugar

[SALMON TARTAR]

1 cup (250 ml) of smoked or fresh salmon, cut in cubes

2 small green onions, thinly sliced ​

2 tbsp. (30 ml) of mayonnaise or Greek yogurt

1 tbsp. (15 ml) of rice vinegar

1 tsp. (5 ml) of wasabi paste (adjust to taste)

Salt and pepper to taste

[CRISPY GARNISH]

2 tbsp. (30 ml) of camelina seeds Signé caméline

1/3 cup (80 ml) of panko bread crumbs

2 tbsp. (10 ml) of virgin camelina oil Signé caméline

3 sheets of nori

1/2 cup (125 ml) of radish, thinly sliced ​

2/3 cup (160 ml) of mangoes, cut into juliennes

1 ripe avocado, sliced

1. Place the rice and water in a rice cooker and cook until the water is completely absorbed.
2. In a medium bowl, dissolve the sugar in the vinegar while stirring vigorously. Add the cooked rice, mix and spread the rice over the sides of the bowl so that it cools faster. Reserve.
3. Meanwhile, in a small bowl, combine camelina seeds and oil with panko. Reserve.
4. Prepare the tartar by mixing all the ingredients together in a medium bowl. Reserve.
5. To assemble the rolls, place a sheet of nori on a working surface, putting the shinier side down. With your fingers dipped in water, spread one-third of the rice over the surface of the nori sheet, leaving a gap of about 2 cm at the top of the sheet.
6. In the lengthwise direction, make a strip with one-third of the salmon tartar and place it in the center of the rice-covered section.
7. Place one-third of the crispy garnish over the salmon. Form a thin strip with the radishes over the salmon. Finish with a strip of mangoes over salmon and green onions as a garnish.
8. With your hands and making sure to tighten firmly, close the roller by rolling it upwards. Add a small amount of water to the empty section of the nori sheet and finish rolling by sticking this section to properly close the roll. Repeat for the other two rolls.
9. Using a wet knife, cut the roll into 10 pieces each about 1 cm thick. Repeat for the other rolls to obtain a total of 30 pieces. Serve immediately.

* Serve with soy sauce if desired.

* The rolls can be eaten the next day. The texture of the rice may seem harder.