Sushi Roll Maki Food

CALIFORNIA SUSHI ROLL RECIPE

Steps:

• Wrap the sumaki with plastic wrap. This will prevent rice from sticking on to the surface of the sumaki. Place the half sheet of nori horizontally. Lightly wet your hands, and cover the nori with layer of rice. TIP: It is better to make a narrow rice ball the length of the nori first, and place the rice ball on the bottom edge and spread the rice by pushing the rice towards the upper portion of the nori.
• Sprinkle sesame seeds as desired. After the rice is evenly spread out, flip the nori, so that the rice side is facing the sumaki, and the nori side is facing up. Place your ingredients in the bottom portion of the nori (not too close to the bottom edge). TIP: Mix crab meat with mayo to make a dressing. For imitation crab, dice up the imitation crab into smaller pieces first before making a dressing.
• Using the sumaki, fold the bottom portion inwards so that it covers the ingredients. It is ideal to have about an inch or inch and half of nori left over (you do not want to over stuff the roll).
• Apply pressure on the sumaki so that the roll is tight, and continue to wrap the remaining portion. The inside ingredients should be wrapped about 1.5 times, rather than just once.
• When cutting the roll, place the roll out of the sumaki onto a cutting board. Moisten the knife with a wet towel, and cut it into halves first. Then, line up the two halves and cut it into 3 evenly spaced pieces so that you will get a total of 6 pieces from a single roll. TIP: When cutting a sushi roll, do not attempt to "chop" it by pressing hard. Rather begin with the front edge of the knife, and while pressing down, pull the knife backwards towards you, so that you are "slicing" it. It will prevent the roll of being squashed and give you a cleaner cut.

FUTOMAKI (MAKI SUSHI / EHOMAKI)

Steps:

• Start cooking rice and follow my sushi rice recipe here. Cover the prepared sushi rice with a damp cloth at all times to prevent it from drying.
• In a bowl (or a measuring cup), add dried shiitake mushrooms and water and let them soak for 15 minutes. Place a smaller bowl on top so that mushrooms will stay submerged.
• In a small saucepan, bring water to a boil. Quickly rinse the kanpyo in running water and drain. Rub kanpyo with salt. Rinse and drain well.
• When the water is boiling cook kanpyo for 3 minutes. Transfer to iced water to stop the cooking process and squeeze water out.
• When the shiitake mushrooms are soft and tender, cut off and discard the stem. Strain the shiitake liquid through a fine sieve to get rid of small unwanted bits.
• If the reserved shiitake liquid is not 1 cup (240 ml), add water till you have 1 cup.
• In a medium saucepan, put the kanpyo and mushrooms, and the reserved shiitake liquid.
• Add sugar, mirin, and soy sauce to the saucepan.
• Bring it to boil and once boiling, lower the heat to medium and cook until most of liquid is gone, about 20-30 minutes.
• Cut the shiitake mushrooms to very thin slices and squeeze the water out.
• Squeeze the water out from kanpyo and cut it into 8 inches (20 cm) length, which is about the same size as the nori sheet.
• Now shiitake and kanpyo are ready to use. You can make this ahead of time and store them in the fridge for a couple of days.
• Make one tamagoyaki (I have two versions: tamagoyaki or sweeter atsuyaki tamago). You can make it ahead of time and keep it in the refrigerator to save time.
• Cut tamagoyaki into long strips. Keep them in the fridge until they are ready to use.
• Unagi is typically already cooked/broiled when you purchase it. All you need to do is reheat in the oven. Set your oven to broil (high - 550ºF/290ºC) and preheat for 3 minutes. Line the baking sheet with aluminum foil. Spray oil on the aluminum foil and place the unagi on top. Put the baking sheet in the middle rack of your oven and broil for 5-7 minutes (no need to flip). Cut into 4 long strips.
• Tie the stems with cooking twine to keep them from being untied while cooking. Bring a pot of water to boil. Add 1 tsp salt and blanch mitsuba or spinach just enough to tender. Do not overcook.
• Soak the blanched mitsuba in iced water and squeeze the water out. Set aside.
• Cut off the end and cut into quarter length-wise and remove the seeds. Set aside.
• Open the package and put it in a small bowl. Set aside.
• Gather all the ingredients. Prepare Tezu (finger dipping water) by combining ¼ cup water and 2 tsp rice vinegar.
• Place a bamboo sushi mat on the working surface or cutting board. Then place a sheet of nori on the bamboo mat, shiny side down. Divide sushi rice into quarters. Dip your fingers in Tezu, and put ¼ of sushi rice on nori and spread evenly with your fingers. Make sure to wet your fingers with Tezu when you do this. Spread the rice evenly; otherwise, your sushi roll won't look even when rolled.
• Leaving about a ½ inch (1.5 cm) strip along the top of nori farthest away from you. You don't put the rice till the end because after you roll, the white rice could come out from the seam and it won't look pretty.
• Place the cucumber toward the bottom of nori. Front ingredients will need to go over the other ingredients. Therefore I recommend putting easy-to-hold ingredients toward the front, and put Sakura Denbu and Shiitake toward the top so the pieces won't fall down when you roll.
• From the bottom end (of sushi rice), start rolling nori sheet over the filling tightly and firmly with bamboo mat until the bottom end reaches the end of sushi rice on top. Use your fingers to hold the ingredients when you roll.
• Hold the top of the bamboo mat with one hand and hold the rolled bamboo mat with the other hand and pull against each other to tighten the roll. Lift the bamboo mat and continue to roll. Place the bamboo mat over the roll and tightly squeeze. Continue to make the rest of the rolls.
• Using a very sharp knife, cut the Futomaki in half first. Every slice or every other slice, wipe the knife with a wet kitchen cloth so that you can cut nicely.
• Then cut each half into 3 pieces.

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.

SPAM SUSHI MAKI ROLLS

Steps:

• Place sheet of nori on bamboo mat and align with edge nearest you.
• Using a moistened hand, spread about 3/4-1 cup of rice evenly over 5 x 8-inch area leaving 2 inches nori at the far end. Using a knife, spread a light layer of mayo on the rice surface. If adding wasabi, spread a light layer now.
• Arrange cucumber stick(s) 1 inch from edge nearest you, followed by Spam strip(s). Lift mat with thumbs; keep cucumber and meat in place with fingers, and roll mat over meat and away from you.
• When mat touches the rice, lift mat and continue to roll as you would for a jelly roll. Roll again in mat and apply slight pressure to tighten roll.
• To serve, cut each roll into eight pieces. Arrange sushi slices on platter, cut side up.
• I like to just sprinkle a dash of Maggi seasoning sauce onto each sushi, rather than dipping the entire thing in soy sauce, but the choice is yours!
• Enjoy!

CALIFORNIA AND MAKI ROLLS (JAPANESE SUSHI)

Steps:

• Squeeze the lemon juice over the avocado to prevent browning.
• Cover a bamboo rolling mat with plastic wrap.
• Cut nori sheets in half crosswise.
• Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
• To make Califronia Rolls:.
• Wet your fingers with water and spread approximately 1/2 cup of the rice evenly onto the nori.
• Sprinkle the rice with sesame seeds.
• Place the second plastic covered bamboo rolling mat on top and flip the two over so that the rice side is down.
• Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
• Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder.
• To make Maki:.
• 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.
• Sprinkle sesame seeds on the rice.
• Place 1/8 of the cucumber, avocado and crab sticks in the center of the sheet.
• 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 a cornstarch slurry to moisten it.
• Pull away the mat and set aside.
• Cover with a damp cloth.
• Repeat until all of the rice has been used.
• Cut each roll into 6 pieces.
• Serve with pickled ginger, wasabi and soy sauce.