I feel this combo is a mixture of asian fusion with a touch of ethnic flavours to it, it is almost is a poke bowl wrapped in seaweed. This healthy roll is a great quick and extremely tasty dish that can be altered it to your liking in so many ways. I wanted to skip the rice and used boiled buckwheat instead that is mixed with hummus so it forms a sticker paste. You could use quinoa, tofu, pulled pork or chicken and use all kinds of delicious fillings like guacamole, salsa, tuna sriracha-mayo etc. My cone is filled with raw beetroot shavings, miso and mache leaves, sprouts, spicy harricot beans and my favourite garlic ginger cubes of fried salmon that are left raw inside and crispy on the outside. Anyways let’s get started, this is what you will need…
Salmon: Begin by cutting the salmon into cubes and placing them into a bowl. Grate garlic and ginger on top. Add some soy sauce and sesame oil and mix together so every piece is coated. Cover with cling film and leave in the refrigerator to marinate for at least 1/2 hour. Cook the salmon on a hot pan in bit of oil or butter for about 5 minutes so the flesh inside is slightly raw lovely and pink but the top is golden and crispy.
Boil buckwheat in a bit of water and salt and cook throughout. Also stir fry harricot beans in a bit of butter and shiracha sauce until al dente. Basically the rest of the process is to chop the rest of ingredients and compile into a hand-roll.
Mix the hummus with some of the buckwheat to form a more “paste like” texture. Spread this on the seaweed wrap. Then add some salmon, grated raw beetroot, harricot beans, mache leaves, chopped paprika, miso leaves and sprouts. I also added sesame seeds, a squeeze of lemon juice and some more hummus. Then bring the wrap together by brining in all the edges (like you would with a burrito) and seal the edges with a bit of water. I also made a cone out of some baking paper to hold the hand-roll in place.