Sushi Maki
From elgourmand 8 years ago
- 1 hr to make
- Serves 2
Sushi is just fantastic. The apprenticeship for a Sushi chef in Japan is five to seven years. There are lots of kinds of Sushi and seven or eight types of Maki Sushi alone. Making good Sushi is not easy. The first time you will make a mistake or two but will wind up with an edible, if not beautiful, sushi. Read more After that it gets easier & by the third go you’re laughing. The only place in Samoa where you can get sushi is at Elgormand’s place. So, having sushi means making sushi. I’m really glad for all the times I’ve watched real experts do this at sushi bars here & there. Sushi is usually served as an appetizer but can be a light meal. Don’t forget the Saki Quantities aren't given. make as much or as little as you like.Ichi bon. See less
Ingredients
- Nori, a sheet of dried & pressed seaweed. shopping list
- Sushi rice, special type of rice for sushi, cooked. shopping list
- Wasabi paste, see below. shopping list
- Several kinds of raw fish; cooked shrimp; clams; sea urchin eggs; caviar; cooked squid; veggies; etc. for filling or topping. shopping list
- You will also need a sushi rolling mat. How this works is obvious but Maki Sushi is impossible to make without one. shopping list
How to make it
- 1. Cook the sushi rice & let it cool.
- 2. Feel the nori sheet from both sides and you will find one side to be a bit smooth and the other a little rough. The nori should lay on the rolling mat with the rough side facing upwards.
- 3. Get your hands wet & make about a handful of sushi rice into a ball. It’s important to have your hands wet while working with the rice, as it’s sticky, but they should be dry when you handle the nori sheet. Keep a bowl of water, with a bit of rice vinegar in it, and a dry hand towel close by, while making sushi.
- 4. Gently put the rice ball in the middle of the nori sheet & spread it evenly on the nori, making a layer of rice covering almost the entire sheet. Leave a half inch (2.5cm) margin on the top edge, to close the roll properly. Don’t compress the rice; just spread it over the nori.
- 5. Choose the filling & put it on the bottom edge of the rice. Think long strips of sashimi grade tuna; bits of cooked shrimp, cut into strips; a thin strip of peeled & seeded cucumber; cooked asparagus; etc. Some chefs spread a wee touch of wasabi paste on the filling but go easy here.
- 6. Roll the sushi. Using the closer edge of the nori, cover the filling and roll up the sashimi. Get the top edge, with no rice, wet and seal the roll. See Photo
- 7. Set aside and do the next roll, maybe with a different filling.
- 8. Do some rolls with no filling or just a wee bit of wasabi past spread along the lower edge (go easy here). When these are cut they will get a topping.
- 9. Cut the rolls into 1 inch (2.5cm) pieces See Photo. For this you need a very sharp knife that you keep wet. Keep the hand that holds the roll dry or the nori will get soggy.
- 10. Top the unfilled sushi pieces. You can top these with cooked shrimp; sea urchin eggs; clams (cooked or raw); caviar (any kind); a piece of cooked octopus or cooked squid or any kind of veggie or seafood.
- Wasabi paste: Mix powdered Wasabi with a little water, to make a thick paste
- Sounds tricky and complicated, it is, a bit. I tried to keep it simple but still cover all the bases & pass on a few tricks & tips. Maki sushi is one of the harder ones but there are lots of different kinds, like the California roll, etc. and we have just done one type. Now you know why it takes five years to become a sushi chef. See Photo
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