Right here’s the factor. In the event you solely have a really restricted variety of elements, you run the danger of creating sushi that each one appears the identical. That’s why Chef Devaux helps you with a intelligent maki variation, making it look as if there are extra sorts of sushi on the desk than there really are. Your company will respect the end result, whereas solely you realize that it didn’t actually take far more effort.
Step 1: Getting ready the salmon
Take a block of sashimi grade salmon (200 grams) and lower it into 1 cm thick slices, holding your knife at a forty five levels angle. Use a really sharp knife and be certain to not noticed the salmon. You’re supposed to chop via the salmon in a single easy movement.
Step 2: Getting ready the cucumber
Wash a cucumber and rub it in with salt. This removes the bitterness from the pores and skin. Reduce it in half and lower every half lengthwise in half. Take away the seeds. Now lower every half lengthwise into skinny strips. That is known as julienning. Put apart for later.
Step 3: Assembling the roll
Place half a sheet of nori on a rolling mat. Take 80 grams of cooked and seasoned sushi rice and unfold it over the nori. Depart a lengthwise hole of two to three cm on either side of the nori. Unfold a little bit of wasabi together with your index finger throughout the rice, within the center.
Add a number of the julienned cucumbers, however don’t overdo it. You want to have the ability to make the roll. That received’t work if there’s an excessive amount of filling on the nori.
Place the salmon slices on the far facet. Put every slice half on the nori, half off the nori. Afterward, this may assist create the impact of salmon protruding of the roll.
Step 4: Rolling the roll
Curl the rolling mat over the filling. Shut it earlier than you hit the salmon. Then roll forwards, over the salmon. Maintain rolling till the salmon is on high. Press the roll right into a sq..
Step 5: Chopping the squared roll
Moist a pointy knife. This may forestall rice sticking to the knife whereas slicing via the roll. Clear the knife after every lower and moist it once more for the subsequent lower. This may make it easier to get good, clear cuts.
Reduce the roll in half and lower every half in half to get quarters. Reduce every quarter in half. Maintain the sushi slices subsequent to one another. Use the rolling mat to agency all of it up, in case a number of the filling acquired misplaced. Now you’re able to current the sushi on a plate. If you would like all of them to look tight, eat the components on the left and the correct. 😊 Take pleasure in!
