Sushi Maki Food

PANDA MAKI RECIPE

Steps:

• Mix the ground sesame seeds and yukari into the sushi rice.
• Prepare the five 1/4 sheets of nori.
• Place 1 oz, of the sushi rice on two of the nori sheets from Step 2, and make two rolls as in Photo2. (This will be "nori roll 1.")
• Place 1.5 oz. of the sushi rice from Photo 2 on top and make a circular roll, as in Photo 4.
• Cut the left-over nori as shown in the photo. (This will be "nori roll 2.")
• Using a 1/4 sheet of nori from Step 2, cut a burdock root to the same length, and wrap it as the nori roll core. Cut any extras away with a knife.
• Wrap 1 oz. of sushi rice in a circular shape, as shown in the photo. (This will be "nori roll 3".)
• Reshape "nori roll 1" into a teardrop shape.
• Cut "nori roll 3" in half.
• Prepare the 1/2 and 1/6 sheets of nori and connect them using sushi rice, as shown in the photo.
• Spread 3.5 oz. of sushi rice atop the connected nori, leaving 1.5 inches of space at both ends.
• Place 1.5 oz. of sushi rice in the center of the sushi rice, as shown in the photo.
• Place the teardrop-shaped "nori roll 1" and the burdock root on top.
• Place 0.5 oz. of sushi rice on either side of the burdock root.
• Place "nori roll 3," which was cut in half earlier, on top as shown in the photo, forming the panda's nose.
• Place 0.75 oz. of sushi rice on the panda's muzzle section.
• Lift the nori at both ends as you form the roll.
• Cut the panda's face section to 0.6 inch thick. (It is less prone to coming apart if wrapped in plastic wrap.)
• Cut "nori roll 2" 0.6 inch thick the thickness should be same as that of the panda's face and adjust/set it to the ear positions.
• Thinly slice the burdock roots, place them on the panda's eye section, and you're done.

SUSHI ROLL: MAKI

Steps:

• Heat the nori enough to make it supple, at about 325 degrees F for 3 minutes. Place a sheet of nori on the bamboo mat with the wider part along the rolling edge of the mat. Spread 1/2 cup of the rice over the surface of the nori, leaving about 1/2-inch of nori on the furthest edge uncovered so you will be able to seal the roll. Press the rice down firmly but gently. Place a dab of wasabi - about 1/4 teaspoon - on your finger and spread a thin ribbon of wasabi from left to right along the centerline of the rice. On top of the line of wasabi, lay a length each of fish, cucumber, and scallion. Begin rolling the edge of the bamboo closest to you, using the mat to press down on the sushi roll firmly but gently as you roll. The nori should stick to itself when the roll is complete; if it doesn't, use the cornstarch slurry to moisten it. Dip a knife in vinegared water and cut the roll into 6 even slices. Repeat for each maki. Arrange the rolls cut side up on a plate and top each roll with 1/4 teaspoon tobiko.