Fillet maki roll
Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.
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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.