This Japanese speciality is not for everyone — but for those who cannot resist this signature dish, check out these options and get rollin’!
SPICY TRIPLE FISHServes: 4Ingredients
Wasabi paste, pickled ginger, carrot flower, shredded radish, shredded carrot, soy sauce For the Japanese rice:
Method Mix all the ingredients for the spicy mayo together. Dissolve the sugar and salt together and heat. Remove from heat and add rice vinegar and kombu. Set aside for 10 minutes. Discard the kombu and chill till used. Rinse the rice in a strainer until the water runs clear. Put rice in water and heat up. Bring water to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Stir sushi vinegar into the cooked rice. Keep stirring and the rice will dry as it cools. Spread sushi rice evenly on the Nori sheet. Turn over and put the rice side down. Make one thin line lengthwise across the sheet with the spicy mayo and place the thinly sliced scallion over it. Put the three thinly sliced fish strips across the Nori sheet on top of the spicy mayo and scallion. Gently roll with the sushi mat. Coat the outside with wasabi tobiko, and slice into eight even pieces. Serve with the wasabi paste, pickle ginger, carrot flower, shredded radish and carrot and soy sauce on the side. |
EXTREME CALIFORNIA MAKI Serves: 4 Ingredients For the crab mixture:
For the garnish:
Method Dissolve the sugar and salt together and heat. Remove from heat and add rice vinegar and kombu. Set aside for 10 minutes. Discard the kombu and chill till used. Rinse the rice in a strainer until the water runs clear. Put rice in water and heat up. Bring water to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Stir sushi vinegar into the cooked rice. Keep stirring and the rice will dry as it cools. For the crab mixture, make threads out of the crab stick and mix with red tobiko and togarashi powder. Spread rice evenly on the Nori sheet. Place the sliced avocado and thick juliennes of cucumbers lengthwise on the sheet. Turn over and roll tightly with sushi mat. Slice into 8 equal pieces. Add the crab mixture on top of each roll along with the sliced scallion. Serve with wasabi paste, pickle ginger, carrot flower, shredded radish, shredded carrots and soy sauce on the side. |
CRUNCHY PRAWNS TEMPURA MAKI Serves: 4 Ingredients
For the garnish:
MethodDissolve the sugar and salt together and heat. Remove from heat and add rice vinegar and kombu. Set aside for 10 minutes. Discard the kombu and chill till used. Rinse the rice in a strainer until the water runs clear. Put rice in water and heat up. Bring water to a boil, then reduce the heat to low, cover and cook for 20 minutes. Rice should be tender and water should be absorbed. Stir sushi vinegar into the cooked rice. Keep stirring; the rice will dry as it cools. Make a batter of tempura flour, corn starch, sparkling water and salt and pepper. Dip the cleaned prawns in the batter without coating the tails. Deep-fry in oil till cooked and set aside. Spread rice evenly on the nori sheet and sprinkle black and white sesame seeds over it. Turn over and spread mayo lengthwise across the sheet. Place two crispy fried tempura prawns, tail side out on the mayo and roll tightly. Coat with crispy tempura flakes and slice into 8 equal pieces; add a little spicy mayo on each side. Serve with the wasabi, pickle ginger, carrot flowers, and shredded carrot and radish with soy sauce on the side. |
ecipes courtesy: Trader Vic’s, Dubai Festival City/ Madinat Jumeirah