{"id":6991,"date":"2025-06-06T10:13:39","date_gmt":"2025-06-06T20:13:39","guid":{"rendered":"https:\/\/chefsdetahiti.pf\/the-millenium-roll\/"},"modified":"2025-07-04T09:10:20","modified_gmt":"2025-07-04T19:10:20","slug":"the-millenium-roll","status":"publish","type":"post","link":"https:\/\/chefsdetahiti.pf\/en\/the-millenium-roll\/","title":{"rendered":"The Millenium Roll"},"content":{"rendered":"\n
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SUSHI millenium roll<\/h1> <\/div>\n<\/div>\n\n
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\n \"Millenium\" \n <\/div>\n \n \n <\/div>\n\n
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\n

Here’s our recipe for homemade Sushi Millenium Roll. This delicious sushi au gratin is always ordered in restaurants, but now you can make it again at home! <\/span>We’re not sushi masters, but we thought we’d share this recipe for a new take on sushi, which is very popular here.<\/strong><\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n

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THE INGREDIENTS<\/strong><\/h3>\n

For the sushi rice :<\/b><\/p>\n

    \n
  • 600 g of sushi riz<\/span><\/li>\n
  • 750 ml water<\/span><\/li>\n
  • 40 g sugar<\/span><\/li>\n
  • 1 pinch salt<\/span><\/li>\n
  • 125 ml rice vinegar <\/span>

    <\/span><\/li>\n<\/ul>\n

    For the garnish :<\/b><\/p>\n

      \n
    • 200 g smoked salmon<\/span><\/li>\n
    • 300 to 400 g fresh salmon<\/span><\/li>\n
    • Alfalfa sprouts<\/span><\/li>\n
    • Furikake<\/span><\/li>\n
    • Unagi sauce<\/span>

      <\/span><\/li>\n<\/ul>\n

      For the gratin topping :<\/b><\/p>\n

        \n
      • 250 g cream cheese<\/span><\/li>\n
      • 250 g homemade Japanese mayonnaise<\/span>
        <\/span><\/li>\n
      • 2 tbsp. rice vinegar <\/span><\/li>\n<\/ul>\n

        Homemade Japanese mayonnaise :<\/b><\/p>\n

          \n
        • 2 egg yolks<\/span><\/li>\n
        • 1 tbsp. mustard <\/span><\/li>\n
        • 2 tbsp Rice vinegar<\/span><\/li>\n
        • Sunflower oil <\/span><\/li>\n
        • Salt & pepper<\/span><\/li>\n
        • 1 tsp garlic powder <\/span><\/li>\n<\/ul> <\/div>\n<\/div>\n <\/div>\n
          \n \n
          \n
          \n

          Preparing the sushi rice :<\/b><\/h3>\n
            \n
          1. Rinse the rice thoroughly until the water runs clear.<\/span>
            <\/span><\/li>\n
          2. Cook in a rice cooker with 750 ml water.<\/span>
            <\/span><\/li>\n
          3. Once cooked, let it rest for 10 minutes in the cooker.<\/span>
            <\/span><\/li>\n
          4. Spread the rice out on a baking tray or wide dish to cool.<\/span>
            <\/span><\/li>\n
          5. Combine the rice vinegar, sugar and salt.<\/span>
            <\/span><\/li>\n
          6. Pour this mixture over the rice and gently fold in. Set aside.<\/span>

            <\/span><\/li>\n<\/ol>\n

            Preparing the topping :<\/b><\/h3>\n
              \n
            1. Whisk together the cream cheese and rice vinegar.<\/span>
              <\/span><\/li>\n
            2. Add the Japanese mayonnaise.<\/span>
              <\/span><\/li>\n
            3. Blend until smooth and homogenous. Set aside in a cool place. <\/span>

              <\/span><\/li>\n<\/ol>\n

              Roller assembly :<\/b><\/h3>\n
                \n
              1. Thinly slice the salmon.<\/span>
                <\/span><\/li>\n
              2. Cover your bamboo mat with plastic film.<\/span>
                <\/span><\/li>\n
              3. \u00c9taler une portion de riz sur la natte (damp hands to prevent sticking).<\/span>
                <\/span><\/li>\n
              4. Place a sheet of nori on top.<\/span>
                <\/span><\/li>\n
              5. Spread a thin layer of topping over the nori.<\/span>
                <\/span><\/li>\n
              6. Sprinkle with furikake.<\/span>
                <\/span><\/li>\n
              7. Add a line of smoked salmon, then a few slices of fresh salmon on top.<\/span>
                <\/span><\/li>\n
              8. Add a few alfalfa sprouts.<\/span>
                <\/span><\/li>\n
              9. Gently but firmly roll up the sushi using the mat.<\/span>
                <\/span><\/li>\n
              10. Tighten securely to prevent the roll coming loose when cutting.<\/span>

                <\/span><\/li>\n<\/ol>\n

                Gratinate :<\/b><\/h3>\n
                  \n
                1. \n
                    \n
                  1. Arrange the rolls in an ovenproof dish.<\/span>
                    <\/span><\/li>\n
                  2. Top each roll with slices of fresh salmon.<\/span>
                    <\/span><\/li>\n
                  3. Top generously with topping.<\/span>
                    <\/span><\/li>\n
                  4. Sprinkle with furikake and drizzle with Unagi sauce.<\/span>
                    <\/span><\/li>\n
                  5. Place in the oven<\/span> in grill <\/b>or <\/span>gratin mode<\/b> for around <\/span>10 minutes<\/b>, until the top is lightly browned.<\/span>
                    <\/span><\/li>\n
                  6. Cut the sushi with a sharp knife (moistened).<\/span>
                    <\/span><\/li>\n
                  7. Garnish with a few fresh alfalfa sprouts before serving.<\/span><\/li>\n<\/ol>\n<\/li>\n<\/ol> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
                    \n
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                    \n <\/div>\n<\/div>\n\n
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                    \n <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n
                    \n
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                    \n \n
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                    \n

                    Chefs de Tahiti Tips<\/h3>\n

                    For this recipe, we use YOUN YOUN<\/strong> products such as rice vinegar<\/strong>, Furikake <\/strong>and Unagi sauce<\/strong>.<\/p>\n

                    As for the smoked salmon<\/strong>, it comes from D\u00e9lices du Mondes<\/strong>, which you can find at Week-End, Supermarch\u00e9 Marina, Hyper U, Mill\u00e9sime or Carrefour Arue on Tahiti. Or if you’re on Bora Bora at Chin Lee and on Raiatea at U Express Liaut. <\/p> <\/div>\n<\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n","protected":false},"excerpt":{"rendered":"

                    Chefs de Tahiti brings you its recipe for homemade Millenium Roll sushi. The gratinate salmon sushi we love here in Tahiti. <\/p>\n","protected":false},"author":6,"featured_media":6719,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[92],"tags":[],"restaurant":[],"chef":[],"class_list":["post-6991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author",""],"aioseo_notices":[],"builder_content":"

                    SUSHI millenium roll<\/h1>\n\"Millenium\"\n

                    Here's our recipe for homemade Sushi Millenium Roll. This delicious sushi au gratin is always ordered in restaurants, but now you can make it again at home! We're not sushi masters, but we thought we'd share this recipe for a new take on sushi, which is very popular here.<\/strong><\/p>\n

                    THE INGREDIENTS<\/strong><\/h3>

                    For the sushi rice :<\/b><\/p>

                    • 600 g of sushi riz<\/li>
                    • 750 ml water<\/li>
                    • 40 g sugar<\/li>
                    • 1 pinch salt<\/li>
                    • 125 ml rice vinegar

                      <\/li> <\/ul>

                      For the garnish :<\/b><\/p>

                      • 200 g smoked salmon<\/li>
                      • 300 to 400 g fresh salmon<\/li>
                      • Alfalfa sprouts<\/li>
                      • Furikake<\/li>
                      • Unagi sauce

                        <\/li> <\/ul>

                        For the gratin topping :<\/b><\/p>

                        • 250 g cream cheese<\/li>
                        • 250 g homemade Japanese mayonnaise
                          <\/li>
                        • 2 tbsp. rice vinegar <\/li> <\/ul>

                          Homemade Japanese mayonnaise :<\/b><\/p>

                          • 2 egg yolks<\/li>
                          • 1 tbsp. mustard <\/li>
                          • 2 tbsp Rice vinegar<\/li>
                          • Sunflower oil <\/li>
                          • Salt & pepper<\/li>
                          • 1 tsp garlic powder <\/li> <\/ul>\n

                            Preparing the sushi rice :<\/b><\/h3>
                            1. Rinse the rice thoroughly until the water runs clear.
                              <\/li>
                            2. Cook in a rice cooker with 750 ml water.
                              <\/li>
                            3. Once cooked, let it rest for 10 minutes in the cooker.
                              <\/li>
                            4. Spread the rice out on a baking tray or wide dish to cool.
                              <\/li>
                            5. Combine the rice vinegar, sugar and salt.
                              <\/li>
                            6. Pour this mixture over the rice and gently fold in. Set aside.

                              <\/li> <\/ol>

                              Preparing the topping :<\/b><\/h3>
                              1. Whisk together the cream cheese and rice vinegar.
                                <\/li>
                              2. Add the Japanese mayonnaise.
                                <\/li>
                              3. Blend until smooth and homogenous. Set aside in a cool place.

                                <\/li> <\/ol>

                                Roller assembly :<\/b><\/h3>
                                1. Thinly slice the salmon.
                                  <\/li>
                                2. Cover your bamboo mat with plastic film.
                                  <\/li>
                                3. \u00c9taler une portion de riz sur la natte (damp hands to prevent sticking).
                                  <\/li>
                                4. Place a sheet of nori on top.
                                  <\/li>
                                5. Spread a thin layer of topping over the nori.
                                  <\/li>
                                6. Sprinkle with furikake.
                                  <\/li>
                                7. Add a line of smoked salmon, then a few slices of fresh salmon on top.
                                  <\/li>
                                8. Add a few alfalfa sprouts.
                                  <\/li>
                                9. Gently but firmly roll up the sushi using the mat.
                                  <\/li>
                                10. Tighten securely to prevent the roll coming loose when cutting.

                                  <\/li> <\/ol>

                                  Gratinate :<\/b><\/h3>
                                    1. Arrange the rolls in an ovenproof dish.
                                      <\/li>
                                    2. Top each roll with slices of fresh salmon.
                                      <\/li>
                                    3. Top generously with topping.
                                      <\/li>
                                    4. Sprinkle with furikake and drizzle with Unagi sauce.
                                      <\/li>
                                    5. Place in the oven in grill <\/b>or gratin mode<\/b> for around 10 minutes<\/b>, until the top is lightly browned.
                                      <\/li>
                                    6. Cut the sushi with a sharp knife (moistened).
                                      <\/li>
                                    7. Garnish with a few fresh alfalfa sprouts before serving.<\/li> <\/ol> <\/li> <\/ol>\n\n\n

                                      Chefs de Tahiti Tips<\/h3>

                                      For this recipe, we use YOUN YOUN<\/strong> products such as rice vinegar<\/strong>, Furikake <\/strong>and Unagi sauce<\/strong>.<\/p>

                                      As for the smoked salmon<\/strong>, it comes from D\u00e9lices du Mondes<\/strong>, which you can find at Week-End, Supermarch\u00e9 Marina, Hyper U, Mill\u00e9sime or Carrefour Arue on Tahiti. Or if you're on Bora Bora at Chin Lee and on Raiatea at U Express Liaut. <\/p>","_links":{"self":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6991","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/comments?post=6991"}],"version-history":[{"count":1,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6991\/revisions"}],"predecessor-version":[{"id":6992,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/posts\/6991\/revisions\/6992"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media\/6719"}],"wp:attachment":[{"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/media?parent=6991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/categories?post=6991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/tags?post=6991"},{"taxonomy":"restaurant","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/restaurant?post=6991"},{"taxonomy":"chef","embeddable":true,"href":"https:\/\/chefsdetahiti.pf\/en\/wp-json\/wp\/v2\/chef?post=6991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}