Maki (Rolled Sushi)

As a wedding gift, someone gave Andrew and I a gift certificate to the Chopping Block to take a cooking class. We took a sushi making class. It was great fun and we love to entertain and show-off with our sushi-making skills!

ingredients

Equipment

Bamboo Rolling Mat Sharp
Slicing Knife
Soy dishes, Sushi Boards, Serving Platters
Chopsticks
Rice cooker and Paddle

Ingredients

Nori: Toasted Seaweed Sheets
Wasabi: Japanese powdered horseradish
Amasu Shoga, Gari: pickled ginger to cleanse the palate
Rice Wine Vinegar: to season the rice and make tezu (hand vinegar) Sushi Rice~short grain rice
Shoyu: Japanese Soy Sauce

Sushi Rice

• Be sure to rinse the rice thoroughly before cooking, until the water runs clear.
• A rice cooker makes it easy to make the rice consistently every time, and keeps the rice warm until you are ready to season it.
• To make the seasoning mixture, combine 1 cup rice vinegar, 2 tablespoons sugar, and 2 teaspoons sea salt and heat gently in the microwave to dissolve. Allow to cool before using.
• Fan the rice in a wide container while you are seasoning it. Use about 1 tablespoon of seasoning mixture per cup of cooked rice, and add it gradually, until the rice is glossy and cool.
• Never refrigerate the cooked rice, just cover with a damp towel and hold at room temperature.

Filling Suggestions

Smoked salmon
Blanched asparagus
Seedless cucumber
Pickled radish
Fresh Ahi tuna
Cooked Scallops
Cooked shrimp
Flying fish or salmon roe
Ripe avocado
Kewpie Mayonnaise
(mix with sambal for spicy rolls)
Sesame Seeds
Green onion

directions

1
• Don’t use too much rice. A layer of rice just one grain high is perfect.
2
• Don’t use water to seal the rolls. Just let the seaweed meet naturally.
3
• Use a wet knife to slice the rolls into 6 pieces, and try to use a smooth motion to cut rather than sawing.
4
• Use half sheets of nori to make hosomoki (thin) rolls, a full sheet to make futomoki.

Source: Maile