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California Maki Roll with Pickled Mango


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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