Fillet maki roll
Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,500 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
80 |
g |
sushi rice, cooked |
|
1 |
|
nori sheet |
|
15 |
g |
cucumber, julienne |
|
20 |
g |
avocado |
|
5 |
g |
tanuki (tempura flakes) |
|
20 |
g |
wasabi mayonnaise |
|
50 |
g |
beef fillet |
|
10 |
g |
teriyaki sauce |
|
5 |
g |
spring onion |
|
10 |
g |
fresh wasabi |
|
10 |
g |
pickled Japanese ginger |
Preparation method
- Use your thumbs to spread the rice across the sheet of nori.
- Turn over, and arrange the cucumber, avocado, and tanuki on the nori.
- Pipe over the wasabi mayonnaise.
- Roll into a loose roll with the rice on the exterior.
- Use a sushi mat to gently press down on the roll and give it shape.
- Place fine slices of fillet on top of the roll and brush over the teriyaki sauce.
- Use a kitchen blow torch to sear the meat, and cut the roll into eight equal-sized pieces. Reshape the roll again with the sushi mat and serve as shown on the photo.
- Sprinkle over some chopped spring onion and serve with fresh wasabi and pickled ginger.
Serving suggestions
- A maki roll/sushi roll can be served as a starter.
- This technique can also be used to make nigiri.