HOW TO MAKE MAKI SUSHI

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Tuna Maki Recipes


Tuna Maki Recipes

INGREDIENTS

  • 1/2 lemon, thinly sliced crosswise
  • 4 (8 1/4- by 7 1/4-inch) sheets roasted nori (dried seaweed), cut in half crosswise
  • 4 cups prepared sushi rice
  • 1/4 cup wasabi paste
  • 1/2 pound sushi-grade yellowfin or ahi tuna, cut into 3/4-inch strips
  • 1/2 cup sliced pickled ginger (gari)*
  • 1 small daikon radish, peeled and julienned using mandoline
  • 2 medium carrots, peeled and julienned using mandoline
  • Soy sauce for dipping
  • Special equipment: mandoline, bamboo sushi mat


PREPARATION

Fill large bowl with ice water and lemon slices.
Place sushi mat on cutting board with slats running crosswise. Arrange 1 sheet nori, shiny side down, on mat, lining up long edge of sheet with edge of mat nearest you. Lightly moisten hands with lemon water, then gently spread about 3/4 cup rice onto nori in even layer, leaving 1/2-inch border on long end opposite you.
Brush 1/2 teaspoon wasabi paste in thin horizontal line across rice about 1 inch from side nearest you. Arrange about 1/8 of tuna strips in horizontal line atop wasabi line, cutting tuna as necessary to fit from side to side.
Beginning with edge nearest you, lift mat up with thumbs, holding filling in place with fingers, and fold mat over filling so that upper and lower edges of rice meet. Squeeze gently but firmly along length of roll and tug top edge of mat away from you to tighten. (Nori border will still be visible below top edge of mat.) Open mat and roll log forward 1/4 turn, then fold mat over again and squeeze gently but firmly to seal nori border. Repeat to form remaining rolls.
Transfer 1 roll, seam side down, to cutting board. Dip sharp knife into lemon water, shaking off excess. Slice roll in half, then cut each half into 3 pieces. Slice remaining rolls in same manner. Serve immediately with remaining wasabi paste, ginger, daikon, carrots, and soy sauce. Enjoy !


Quick and easy sushi maki


Quick and easy sushi maki

Ingredients

  • For the sushi
  • 255g/9oz sushi rice
  • 55ml/2fl oz mirin
  • 340g/12oz sashimi quality tuna, cut into long thin strips
  • 5 sheets nori sushi sheets
  • 1 cucumber cut into 5 long pieces
  • 5 spring onions
  • 3 tsp wasabi paste


Method
Rinse the rice very well under cold water. Drain thoroughly and put into a large saucepan that has a lid. Pour over 1 pint of water. Bring to the boil and allow to simmer for about 25 minutes or until nearly all the water has been absorbed. Remove from the heat, cover with a lid and allow to stand for 10 minutes.
Then tip the rice onto a large flat clean tray. A metallic is probably best as it will help the rice cool down quicker. Dress the rice with the mirin, turning frequently as this helps the rice to cool. Then fan with a fan or a magazine until the rice is room temperature (not essential but quite authentic).
To make the sushi take a Japanese bamboo sushi mat and place a sheet of seaweed on top. Have a small bowl of water to hand. Dip your fingers in the water before you touch the rice. Spread the rice over three quarters of the seaweed, take a little rice at a time and push it to the edges leaving a layer about ½ cm thick. Leave the quarter the furthest away from you plain.
Next smear a little wasabi in a line a little off centre nearest to your body. Follow with a layer of tuna, a spring onion and a piece of cucumber. Roll up the bamboo mat slowly, tucking in the closer end of the sushi roll to start a roll and press lightly with both hands. Remove the roll from the mat and leave to sit with the joining edges downwards. You can wrap in cling film and keep in a cool place until you are ready to serve. Don't place in the fridge as this dries out the rice.
To serve, using a lightly moistened sharp knife to trim the ends, then cut into 6-8 pieces. Serve with the pickled ginger and little bowls of soy sauce. Enjoy it !


Maki Sushi-Ebi Soboro (Fluffy shrimp)








Maki Sushi-Ebi Soboro (Fluffy shrimp)

Maki Sushi Recipe Ingredients

  • Shrimp, shelled and cooked -- 1/2 pound
  • Sugar -- 2-3 tablespoons
  • Sake -- 1 tablespoon
  • Salt -- pinch

    Maki Sushi Recipe Instructions
  1. Chop the shrimp into small pieces with a knife, or pulse in a food processor.
  2. Add the shrimp to a saucepan ans stir over low heat until it begins to dry out.
  3. Add the remaining ingredients and stir until the shrimp begins to dry out again. Remove from heat and cool....
    Maki-sushi-recipes: maki-sushi-california-rolls.

MAKI SUSHI- California Rolls




MAKI SUSHI- California Rolls

Maki Sushi Recipe Ingredients
* Cucumber, peeled, seeded and julienne -- 1
* Crab, cooked and shredded -- 1/2 cup
* Avocado, cut into thin strips -- 1

Maki Sushi Recipe Instructions
1. Lay ingredients in rows across sushi rice and roll as directed above.
California rolls actually originated in Los Angeles' Japantown and are considered an American oddity in Japan.
Maki-sushi-recipes: maki-sushi-kampyo-filling-dried-gourd