Maki Sushi
Yield: 8 portions
Watch the video.
| Ingredients | Amounts |
|---|---|
| Nori (seaweed sheets) | 12 sheets |
| Hand-Vinegar | 1 recipe |
| Sushi Rice | 1 recipe |
| Wasabi | 1 recipe |
| Sesame inside out roll | |
| Tamago Omelet | 2 omelets |
| Shiitake mushrooms, sautéed | 1 cup |
| Shiso leaves, chiffonade | ¼ cup |
| Avocado, firm but ripe, cut in wedges | 1 ea. |
| Black and white sesame seeds, toasted | 1 cup |
| Mushroom roll | |
| Avocado, firm but ripe, cut in wedges | 3 ea. |
| Asparagus, blanched | 1 bu. |
| Mushrooms, roasted and sliced ¼ thick | 8 ea. |
| Daikon sprouts | 1 bu. |
| Cucumber, julienned | 1 ea. |
Method
- Cover a bamboo mat (maki-su) with plastic wrap.
- Toast the nori sheets by passing them over flame very briefly. Place the sheet of nori, shiny-side down, on the plastic-covered mat.
- Moisten your hands with hand-vinegar and spread about ¾ to 1½ cups of sushi rice over the three-quarters of the sheet closest to you in a layer about 1/8- to ¼-inch thick.
- For the sesame inside-out roll: Prepare the tamago and slice into ½-inch thick strips. Fold a toasted piece of nori in half and place it shiny side down on the mat. Top with a thin layer of rice. Flip over so the rice is face down on the mat and place a row of tamago, sliced avocado, and sautéed mushrooms down the middle. Sprinkle with shiso leaves. Roll up with the nori sheet completely enclosed in the rice. Sprinkle the outside of the roll with the sesame seeds.
- For the mushroom roll: Place a row of mushroom pieces 1 inch from the end of the rice. Place a row of cucumber next to the mushrooms. Place the asparagus on top of the mushrooms and a row of daikon sprouts next to that. Roll the end of the rice over the line of ingredients, gently rolling forward to enclose the ingredients.
- Let rolls sit in refrigerator for 5 to 10 minutes before slicing.
- To slice, use a sharp knife and wipe it clean with a damp cloth between slicing (cut down with a sharp forward motion through the roll, then pull the knife towards you). Cut the roll in half, aligning the cut halves parallel to each other. Cut those halves in half to yield 4 pieces. Do not rearrange yet; cut those 2 groups of rolls in two to create 8 pieces. With smaller rolls, only cut into 6 pieces.
- Remove plastic and serve with soy sauce.