MAKI SUSHI
MAKI SUSHI
#SIAintheKitchen
Wow, it’s been a long time since I’ve made sushi! It’s been maybe, what, two or three years ago? The last time I made sushi was when I was still at Kiwi Collection teaching cooking classes! And THAT was a long time ago!
I was making sushi for a much smaller crowd this time but with another beginner: my boyfriend. This guy has been eating sushi since he came to Canada (circa 2002) and he thought all this time that sushi was made by piece. I can't. I’M DEAD. I literally couldn’t stop laughing. Like, what did he think when he was ordering a “roll” of sushi!? Oh dear. Very naive and very cute.
But (at the time of writing) we’re still in self-isolation and the boyfriend was craving sushi. He was about to order some for take out when I stopped him and said that we’ll make some from scratch. Emphasis on we. I have a habit of cooking of everything (which I love) but sushi is so interactive and fun and I thought it would be a good date night idea. So…maki sushi it was!
Maki rolls (sushi rolls with the nori on the outside) are really simple to make. Don’t be intimidated! A couple tips before you start:
Rice cooker cups are NOT the same size as an American cup! A rice cooker cup = 180ml. Totally important!
Use the correct rice. Sushi rice is a short-grain rice which is really starchy and is extremely sticky. Please only use this type of rice. Long-grain rices will not work at all.
Wet your hands! Always wet your hands before working with sticky sushi rice. It’s also helpful to have a bowl handy nearby to dip your fingertips if they get too sticky.
Fill adequately and appropriately. You might be tempted to want to put more rice in or try making a monster roll but just warning you now: it will be difficult to roll! I’d recommend leaving an inch at the top of your nori free as to not to overfill your roll.
Just have fun with it! We went shopping for a few ingredients and used some stuff we had in the pantry as we couldn't find any raw fish. Making sushi is always a good time - trust me on this one! Try not to eat all the sushi as you are making it - it’s a serious challenge!
MAKI SUSHI - makes 10 rolls + chirashi don (rice recipe from Just One Cookbook)
Sushi rice:
3 [rice cooker] cups sushi rice
1/3 cup rice vinegar
3 tbsp sugar
1 tsp kosher salt
Fillings:
10 nori sheets
1 cucumber, de-seeded, and cut lengthwise
2/3 cup imitation crab, chopped + mixed with 1-2 tbsp
tamago (2 beaten eggs + 1 tsp mirin)
1 cup cooked salmon, flaked + mixed with 1-2 tbsp Japanese mayo
Japanese mayo
1 avocado, sliced
Rinse the rice with water 3 - 4 times or until the water runs clear or translucent. Drain the rice completely and transfer to a rice cooker.
Fill the rice cooker with cool water up to the 3 cup line and turn the rice cooker on. Cook the rice according to the machine and after 30 minutes, it should be done.
While the rice is cooking, heat the vinegar, sugar and salt in a saucepan over medium heat. Heat until the sugar dissolves then remove from heat.
Transfer the rice to a flat container and sprinkle the sushi vinegar over top and mix with a rice paddle or flat mixing utensil. Continue to sprinkle the sushi vinegar and folding it into the rice until it is all used up. Set aside.
Set up your station! Wet the inside of a small bowl - this will be used for the rice and will prevent the rice from sticking. Have a small saucer of water to wet your hands as you handle the ingredients. Have all of your ingredients near you as well and an empty plate or platter to place your sushi. A sharp, non-serrated knife, chopping board and sushi mat is also mandatory. I like to have set a chopping board with the sushi mat on top of it.
When ready, place 1 sheet of nori rough side down. Place some rice in the wetted bowl and wet your hands. Transfer the rice onto the nori, leaving about 1/4 of space at the bottom for when you roll. Flatten the rice out and even out the layer. Spread out to the sides and wet your hands inbetween to prevent sticking.
Place your desired fillings on top of the rice, lengthwise.
When ready, roll from the bottom up. From the bottom, roll over the filling and tuck it in underneath so that the roll is super tight. Press down slightly and continue to roll with the sushi mat, rolling tightly until the sushi mat slides out.
Place the finished roll on the chopping board and slice with one smooth movement. Try and avoid seesaw-ing the knife back and forth as it will smoosh down the roll. Transfer finished sushi to the platter and continue until the nori is used up. Any leftovers can be made into a chirashi bowl. Serve immediately.