Maki Sushi Recipe Video
Sushi is the fastest and tastiest way to treat yourself to some yummy food. Any ingredients can be used! They are so quick to prepare, no wonder they are so popular around the world. This recipe will be taught to us by a special guest chef, Shinji Kawabata from Hokkaido
Summary
CuisineJapanese
Ingredients
Sticky rice
Sushi vinegar (we used this one)
Nori (dried seaweed) (such as this one, but try to find a darker colour)
Crab sticks 5
Cucumber 2
Unagi (sweet eel) (such as this one)
Eggs 3
Sesame seeds
Soy sauce (we used this one)
Wasabi (we used this one)
Directions
Note: you will need a sushi rolling mat like this one.
1. Steam up that rice. Last time I did it took 30 minutes. During those 30 minutes…
2. Crab sticks: cut each one lengthwise, in about a half
3. Cucumbers: cut up lengthwise with same width as crab sticks
4. Unagi: cut up lengthwise with same width as crab sticks
5. Eggs:
1. Break 3 eggs and beat them with chopsticks to mix up the yolk
2. Heat and oil up a frying pan
3. Add a little beat egg to the pan. Fry until one side is yellow-brown, AKA “done”
4. Use the chopsticks to roll up the egg pancake into a roll, staring from one end and working towards the other
5. Push the roll to the side of the pan, add the beat egg again and, before it solidifies, attach it to the rollup-end of the roll. Don’t worry, they will solder together quickly
6. Use the chopsticks to continue rolling, going the other way now staring from the existing roll and wrapping the newer egg pancake around it
7. Repeat steps 5-6 one more time
8. Repeat steps 3-7 to make more egg rolls
9. Gently cut up the egg rolls accross, widthwise
Tip: the more layers, the tastier!
6. Add about 5 table spoons of sushi vinegar to the rice. Mix
7. Put a piece of nori onto the sushi rolling mat rough side up.
If there are dotted lines on the nori, turn them horizontally, such that the seaweed will fold along the lines when you roll it
8. Spread the rice evenly on the nori. Don’t press!
9. Place the selected ingredients (cucumber-eel-egg or cucumber-crab-egg) lengthwise along the front egde of the nori
10. Top the rice with sesame seeds
11. Using the mat fold the front egde of the nori lengthwise around the ingredients. Use your fingers to keep them from sliding away from the edge
12. Retract the edge of the mat and roll up the rest of the nori by wrapping the mat around the whole thing. Try to make the whole thing round.
13. Repeat steps 7-12 to make more rolls
14. Just before serving, cut the rolls widthwise each 1 cm wide
In the end
Serve with soy sauce and a tiny squeeze of wasabi.
For instructions and tips please visit: Chef Made Easy
This video is a creation of Miktemk. You can visit chefmadeeasy for complete recipes, and more videos.
1. Steam up that rice. Last time I did it took 30 minutes. During those 30 minutes…
2. Crab sticks: cut each one lengthwise, in about a half
3. Cucumbers: cut up lengthwise with same width as crab sticks
4. Unagi: cut up lengthwise with same width as crab sticks
5. Eggs:
1. Break 3 eggs and beat them with chopsticks to mix up the yolk
2. Heat and oil up a frying pan
3. Add a little beat egg to the pan. Fry until one side is yellow-brown, AKA “done”
4. Use the chopsticks to roll up the egg pancake into a roll, staring from one end and working towards the other
5. Push the roll to the side of the pan, add the beat egg again and, before it solidifies, attach it to the rollup-end of the roll. Don’t worry, they will solder together quickly
6. Use the chopsticks to continue rolling, going the other way now staring from the existing roll and wrapping the newer egg pancake around it
7. Repeat steps 5-6 one more time
8. Repeat steps 3-7 to make more egg rolls
9. Gently cut up the egg rolls accross, widthwise
Tip: the more layers, the tastier!
6. Add about 5 table spoons of sushi vinegar to the rice. Mix
7. Put a piece of nori onto the sushi rolling mat rough side up.
If there are dotted lines on the nori, turn them horizontally, such that the seaweed will fold along the lines when you roll it
8. Spread the rice evenly on the nori. Don’t press!
9. Place the selected ingredients (cucumber-eel-egg or cucumber-crab-egg) lengthwise along the front egde of the nori
10. Top the rice with sesame seeds
11. Using the mat fold the front egde of the nori lengthwise around the ingredients. Use your fingers to keep them from sliding away from the edge
12. Retract the edge of the mat and roll up the rest of the nori by wrapping the mat around the whole thing. Try to make the whole thing round.
13. Repeat steps 7-12 to make more rolls
14. Just before serving, cut the rolls widthwise each 1 cm wide
In the end
Serve with soy sauce and a tiny squeeze of wasabi.
For instructions and tips please visit: Chef Made Easy
This video is a creation of Miktemk. You can visit chefmadeeasy for complete recipes, and more videos.
Comments
Comments: 1 |
Add a Comment
