Sashimi-Lachs, Lachskaviar, Avocado und Reis in einer Eiswaffel mit Sesamrand. Die Waffel wird von einer Hand mit rotem Nagellack vor einem blauen Hintergrund von einer jungen Frau gehalten

Salmon sashimi in a cone

35 minutes

Mittel

4 people

Sashimi with a twist – elegant and playful at the same time. Why not serve salmon sashimi in an ice cream cone? In this sophisticated finger food version, a crispy cone is filled with tender Ora King salmon, creamy avocado, and the finest salmon caviar – a surprising eye-catcher and a true umami highlight.

Ingredients

190 g Ora King salmon fillet
30 g Salmon caviar First Harvest
4 ice cream cones (pointed, e.g. waffle cones, alternatively waffle cups)
1 ripe avocado
1 small bunch of chives
2 tbsp white and/or black sesame seeds (for the waffle edge)
A little sugar water to moisten the waffles
For the sushi rice:
200 g sushi rice
3 tbsp rice vinegar
1 tbsp sugar
½ tsp salt

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Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Prepare sushi rice: Wash the rice thoroughly until the water no longer appears cloudy, bring to a boil with twice the amount of water. Cook on low heat with the lid on for about 15 minutes, then let it rest for 10 minutes. Combine 3 tbsp of rice vinegar, 1 tbsp of sugar, and ½ tsp of salt and gently fold into the still-warm rice. Let cool.
Prepare the cones: Carefully brush the outside of the ice cream cones with sugar dissolved in water and dip it in white and black sesame seeds. Let it dry.
Prepare the filling: Cut the salmon into small, even cubes. Dice the avocado. Finely chop the chives.
Fill the cones: Fill each cone with sushi rice, e.g. using an ice cream scoop or a spoon, and press down gently. Moisten the scoop or spoon with cold water after each filling so that the rice releases easily. Spread the avocado and salmon cubes on top. Top each with a teaspoon of salmon caviar and garnish with chives.