Makizushi- Sushi Roll

• 
• Servings
  2
• Prep
  15 m
• Cook
  15 m

Recipe By: Dylan Vickers-Fukakusa

Makizushi- Sushi Roll

These sushi rolls can be made with any type of seasonal raw fish, and vegetables. A refreshing, light and non obtrusive vegetable like cucumber, blanched asparagus, carrot, or sprouts.

INGREDIENTS 

• 400g of sushi-grade fish, sliced into 1x1x20cm batons
• Assorted sliced vegetables, 
• 6 sheets of nori seaweed, cut in half 

METHOD

1. Please see the chef on the day

Sushi Su- Rice Vinegar Seasoning

INGREDIENTS 

• 92g rice wine vinegar
• 92g sugar
• 25g mirin
• 16g salt 
• 4g kombu

METHOD

1. In a small sauce pot, heat all ingredients except the kombu, stirring constantly until all the sugar and salt dissolve.
2. Add in the kombu and let steep for 1 hour. Discard the kombu.

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Shari- Sushi Rice

INGREDIENTS 

• 650g koshihikari- Japanese short grain rice 
• 650g water

METHOD

1. Place the rice in a mixing bowl and rinse it under cold water, swishing it around with your hands. Dump out the cloudy, starchy water and fill the bowl up again. Rinse and repeat 2 times until the water runs semi clear. 
2. Pour enough cold water over the rice to submerge it by at least 4cm and let it rest for 30 minutes. Drain the rice in a colander suspended above a bowl and allow it to rest for 20 minutes.4.) 
3. Place the rice in a rice cooker with 650g of water or place it into a covered sauce pot with 675g of water. 
4. Cook the rice in the rice cooker for 35 minutes. Alternatively, place a saucepot over medium heat and bring it up to a boil. When the liquid starts to boil, place the lid on, turn down the heat to low and simmer the rice for 13-14 minutes. Turn off the heat and allow the rice to rest for 10 minutes, heat off. 
5. Remove the rice cooker pot from the rice cooker and turn the rice out into a large mixing bowl. Season the rice with the sushi su, pouring it over the rice and using a wooden spatula to disperse it, by sprinkling it all over. Mix the sushi rice, using the side of the wooden spatula to ‘cut’ the rice. Once the rice has cooled to around 40c. Cover it with a damp towel and keep it in an insulated container like an esky. 
6. Prepare a bowl of water for dipping your hands. To form the maki sushi, place 1 sheet of the nori seaweed on a cutting board, rough side facing up. Wet your hands in the water and grab 85g of the seasoned sushi rice. Spread the rice all over the surface of the nori, leaving a 1cm gap at the top. 

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Printed From otaokitchen.com.au 11/17/2024