Gastronomixs

Fillet maki roll

Creation by Mark Vaessen, SUSHISAMBA restaurant, Amsterdam, the Netherlands.

Fillet maki roll

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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.

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