Roll into the weekend with a taste of Japan! 🍣 California Maki Roll with a tropical twist of pickled mango! 😋
Ingredients:
Sushi Rice
1 cup Japanese Short-Grain Rice
1¼ cups Cold Water
3 tbsp Sushi Rice Vinegar
Sushi Roll
8-10 slices of Pik-a-Pikel pickled mango
1 pc cucumber, sliced into strips
250g kani (Crab sticks)
nori sheets
masago (orange fish roe)
wasabi
kewpie mayonnaise
Procedure:
Sushi Rice
Rinse rice with water until drain water runs clear.
Place rice and cold water in a small rice cooker and cook.
Once cooked stand for 10 minutes covered in rice cooker.
Place rice in ceramic bowl then slowly add vinegar while mixing the rice. Flatten rice in one thin layer to let it cool quickly.
Set aside to cool in room temperature but keep rice covered with a damp cloth while preparing
Sushi Roll
Place a sushi mat on a clean flat surface, place a sheet of cling wrap on top.
Place a thin layer of rice on top of cling wrap, gently press it with a bamboo spoon then top it with a nori sheet.
Spread a thin layer of wasabi on one side
Arrange kani, cucumber and Pik-a-Pikel pickled mango on top.
Squeeze some kew pie mayonnaise on top.
Now roll the bamboo mat starting at the edge while pressing it firmly, continue until it reaches the end of the bamboo mat.
Remove the roll from the bamboo mat and carefully slice into 1-inch thick pieces, remove the cling wrap. Moisten the sharp knife every time you cut a new slice.
Place your masago on a plate then roll each sushi slice on to the masago to coat the outer layer of sushi with it.
Serve and Enjoy!
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