Sunday, May 12, 2013

DIY Maki! Maki Omelet, Tuna Stuffing and California Rolls

Sushi, it never ceases to amaze me and for me it is the best way to eat fish apart from tartar. I love raw fish, especially when it comes to salmon! You probably often order your sushi, and yes, so do I because making sushi takes time. But don't tell me you don't make sushi because it is hard. Because it isn't! ;) 

This is possibly one of the easiest dishes to make, provided you have the time. And making sushi is quite relaxing. We love it so much we fight to take turns in rolling the stuff. Literally, I get in a bad mood if he doesn't let me roll sushi. You can add to it what you like, have fun with it and experiment. You don't have to limit yourself to certain ingredients and not try out others. I hope this will be a useful post for some of you and allow you to try to make this heavenly food yourselves. 

You see, even when I am almost broke, I don't deprive myself of sushi because this happens to be a lot cheaper than ordering. NEVER deprive yourself of sushi. I also never get tired of the stuff. Ever. 

E-ver.

This post will explain to you how to:

- flavour the rice,
- make a sushi omelette
- make some yummy combinations
- make my recipe for tuna salad filling
- roll an inside-out maki.



The rice.

Let's start with the basics.

This is quite simple, just make sure you follow the package instructions exactly! This is very important because you don't want your rice to become a burnt mush. Rince the rice well and cook as instructed. Make sure you use Japanese rice, the only rice specifically used for sushi! Also make your you don't take the cover off the pan you're using to cook your rice in. Keep it covered at all times, even when it is resting.



What do you need? (per roll of sushi / 40g of rice, you need:)

- 1 tbsp of rice vinager
- 1tsp of granulated white sugar
- a pinch of powdered ginger

What do you need to do?

Make sure you realise that the quantities mentioned is per 40g of rice. So if you are making 10 rolls, make sure you x12 (more or less) your ingredients!
While the rice is cooling down, prepare the seasoning! Add the sugar to the vinegar and dissolve. If you want to speed the process up place it in the microwave for a couple of seconds (don't boil it!) and stir. After that, add the ginger powder and once the rice has cooled, add it all to the rice and stir. This will help make the rice sticky and easy to roll into sushi. Yum!


The Maki Omelet

This is easier that you think, I promise! 
Basically, what you're after is a roll of egg, not unlike a sushi actually! And in case you are  sushi newbie, this omelet is used to fill sushi with. It has a great taste and is quite fun to make!


What do you need?

- 3 eggs
- 1tsp of white granulated sugar
- 1 or 2 tbsp of soy sauce

What do you need to do?

In a bowl, combine all the ingredients and scramble the eggs. 
Grab a pan, add some oil and once hot, add a third of the egg mixture into the pan and spread it around by tilting the pan. That way, a thin layer of egg covers the pan. When it is almost no longer liquid and the omelet is able to move around in the pan because the bottom is cooked, start rolling it up. Like a pancake (or a fruit roll-up)! 



When completely rolled up, move it to one side of the pan.



Then, add another third of the egg to the pan, tilting the pan so the newly added egg will stick to the first roll.


Continue rolling like you did before. It is like a never-ending pancake ;) Do this until your egg-mix is completely cooked and incorporated into the roll. 


Finally you will be left with a roll of egg which you have to slice lengthwise. This will allow for the egg to be as long as a sushi roll and easy to use as a filling! 


The Tuna Stuffing Recipe

The tuna stuffing is an alternative to the raw tuna or shrimp etc element in the sushi. I add it to the roll in combination with avocado or mango... all the usual suspects! Excellent with some spicy sauce.
Very simple to make and very tasty. Leftovers can be eaten on a piece of crispy bread.

What do you need?

- canned tuna (one can is enough), not the olive oil variety.
- 1 or 2 tbsp of soy sauce
- 1tsp of sugar
- some wasabi (depending on how spicy you like it)
- 2 tbsp of white cheese
- 1 tsp of mayonnaise



What do you need to do?
Just combine all the ingredients and mash it all together with a fork. And voilĂ ! Do adjust the flavouring to your liking though. It does not look amazing, but the ingredients make it explode with flavour and as they are typical sushi flavours it goes perfectly with the rice and nori.


Spicy Sriracha Mayonnaise

This, for me, is one of the best ways to get your sushi spicy! It goes very well with raw fish. Ingredients are easy: 40:60 sriracha:mayonnaise. If you prefer it less or more spicy, don't hesitate to change the ratios, but for me, this is perfect. Some days I even go 50:50, but only when I'm feeling adventurous ;)
Just mix it together with a spoon and place it somewhere safe until you need it when you start rolling the sushi.


Other Sushi Ingredients

So far you have the rice, egg and spicy sauce. 


What else do you need?

- cream cheese (Philadelphia)
- a mango, sliced lengthwise
- an avocado, sliced lengthwise
- cucumber, sliced lengthwise
- fish eggs for decoration or topping
- nori sheets
- spring onions, finely sliced lengthwise
- chives

- your imagination ;)


To serve 

- wasabi
- soy sauce
- pickled ginger

 As for the rolling...

Rolling sushi is quite simple. You just need to make sure everything is nice and tight so it doesn't fall apart. 


Start off by laying your nori sheet on you bamboo mat, shiny side down. Take your rice and spread the rice on top in a thin layer. I find that using the back of a spoon is easiest and if the rice sticks too much to your spoon, just wet the spoon in a glass of water before pushing it down. Make sure you leave a couple of centimeters uncovered with rice at the top of your sheet.

The lay the ingredients you want to fill your sushi with at the bottom of your sheet and roll it all up using your mat, pressing down firmly every time you advance. Keep rolling and when you come to the strip of nori without rice, wet the strip which will make the nori stick and use it to close the roll tightly. 


Some combinations I like: 

Salmon - avocado - cream cheese - green onion
Salmon - mango - cream cheese - sriracha mayo - chives
Tuna - egg omelet - sriracha mayo - avocado - cream cheese

Some people like adding salad leaves in their maki rolls. I say: "Don't do anything silly, now."

Inside-out Sushi or California Roll: how to.

This is a very impressive looking sushi, but no worries, they are not so difficult to make. There are a couple of tricks involved that make it easy!

What do you need?

- a hand-ful of sesame seeds
- a sheet of nori
- cooked and flavoured sushi rice
- your fillings of choice
- a large enough sheet of plastic wrap (slightly larger than the nori)

What do you need to do?

Take a sheet of nori and cover it entirely with rice, not unlike when you are making a normal maki roll, except that you should not leave the strip of nori. 
Cover the rice completely with a layer of sesame seeds, then the plastic wrap followed by the bamboo mat and a wooden plank or large enough plate. 
Flip it over entirely. The nori should be on top, followed by the layer of rice, then the seeds and the the plastic. All of it should rest on the bamboo mat, making it easy to roll it later.


Start then by adding the fillings. I would recommend definitely adding some cream cheese which will help the ingredients to stay together.


Finish the roll of by rolling it just like a normal maki and finally sealing the roll by using some water on the nori so it sticks.


Finally don't forget to slice all the rolls you have made into large slices, creating bite-size sushi. I often decorate with fish-eggs and anything green would add some colour if you are looking for a nice presentation of your home-made maki.

Serve with soy sauce mixed with wasabi, making it all nice 'n spicy, yum yum yum! Don't forget to "clean your palate" with some pickled ginger in between different types of maki and you're good to go for another roll!

I hope you all enjoy this as much as I do. Just to make sure you all know: I love sushi! 

If you'd like some more advice on how to roll maki or you have a question, don't hesitate to leave a comment here or on my Facebook page!


2 comments:

  1. Miaaaam, I love maki too, and you're right, they're never as good as when you roll them yourself! I still need to post a similar story, so we can share our idea's! I'll try your tuna salad, it looks great! I also very much like to add deep fried seafood such as mussels or shrimps (or soft shell crab but that's hard to fiend!). And I recommand you try an 'extra good' soy sauce such as the Clearspring brand (Rob, Mmmmh!): it make a great difference ;-)
    Thanks for sharing :-)

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    Replies
    1. Hi Greg!

      Thanks for your feedback, it means so much to me! :)
      I use the Kikkoman reduced salt soy sauce which I found at the Asian supermarket near my place. It's pretty good and I love the tradional little bottles with the two openings in the lid (I am a sucker for those kind of things ;) )

      As for the soft-shell crab I think I saw it in that same shop but stuffed and frozen. But I'm not 100% sure. In any case, should I ever come across those I will let you know ;)

      I would love to exchange ideas! I am always looking for new combinations to add to my makis. We should definitely have a brainstorm!! :)

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