Maki Sushi
Ingredients: Premade Anago Kabayaki (salt-water eel barbecued with a sauce), Shiitake Fukumeni, Shrimp, Cucumber, Beni Shoga (pickled ginger) · 30 min cook time · 412kcal · ~₩17,050
Ingredients
1piece Premade Anago Kabayaki (salt-water eel barbecued with a sauce), 4pieces Shiitake Fukumeni, 80g Shrimp, 0.5piece Cucumber, 10g Beni Shoga (pickled ginger), 2pieces Eggs, 1tbsp Sugar, 1pinch Salt, 1tsp Olive Oil, 2sheets Toasted Nori, 1bunch Mustard Greens, 1portion Shoga Amazuzuke (ginger pickled with sweet vinegar), 0.25piece Avocado, 6pieces Crab Sticks, 1tsp Toasted White Sesame Seeds, 1tbsp Mayonnaise, 1tsp Wasabi, 300ml Rice, 300ml Water, 1tbsp Sake, 5cm Dashi Kombu (dried kombu kelp), 50ml Vinegar
Instructions
1. Remove both ends of the cucumber. Cut it lengthwise and make four to six cucumber sticks.
2. Cut the avocado lengthwise around the seed. Twist and split it in half. Cut it into quarter wedges. Peel the avocado and cut it into thin slices.
3. Slice the shiitake mushrooms into fine strips.
4. Cut the barbecued salt-water eel lengthwise.
5. Crack two eggs into a bowl. Add sugar and salt. Beat the mixture thoroughly.
6. Heat oil in a frying pan and check if the surface is hot enough. Pour in one-third of the egg mixture and quickly spread it on the surface. When the egg is almost cooked, gather it at the far end of the pan. Quickly re-oil the pan and pour in another one-third of the egg mixture. Spread the egg under the first layer of the omelet. When the egg is almost cooked, roll the omelet toward yourself. Repeat the same process to make the third layer of the omelet.
7. Take a bamboo mat and flip the pan over it. Shape the omelet and let it cool down.
8. Remove the bamboo mat and cut the egg into half-inch sticks.
9. Add sugar and salt to the measured vinegar. Stir until completely dissolved. Pour one-half teaspoon sushi vinegar onto the pre-boiled shrimp.
10. When the rice is cooked, remove the dashi kombu kelp. Scrape off the rice with a paddle. Wear kitchen gloves and put the rice in a bowl. Pour on the rest of the sushi vinegar and toss to coat evenly. Use a paddle as if you are slicing the rice so that it doesn't become too sticky. Cover the sushi rice with a wet kitchen towel to keep it moist.
11. Put the shiny side of toasted nori on a bamboo mat. Wetting your hands with the vinegar water will keep them away from germs and prevents the rice from sticking. Cover the nori with a thin rice layer, but leave a half-inch margin at the end. Put some rice grains on the margin. These will hold the piece together when it is rolled with the fillings inside.
12. Place the barbecued salt-water eel as shown, leaving little space at the bottom half. Line up the shiitake and shrimp. To go over these fillings, put on the cucumber, omelet, and pickled ginger.
13. Carefully lift the edge of the mat and roll the futomaki while holding down the fillings. When the front edge reaches the other side, tightly squeeze over the mat. Shift the mat position. Roll it until the end and squeeze again. Push in the fillings from both ends.
14. Wet both sides of a knife and cut off both ends of the futomaki. Wipe the knife with a wet towel between every cut to stop the rice sticking to the blade. You will get eight pieces of futomaki in total.
15. Wet your hands with vinegar water and spread the measured rice on the nori. Cover with a layer of rice evenly. Sprinkle on toasted sesame seeds. Cover with a plastic wrap and flip it over.
16. Place the cucumber on the center of the nori. Line up the avocado and crab sticks. Lift the edge of the mat and roll it while holding down the fillings. When the front edge reaches the other side, tightly squeeze. Pull out the edge of the plastic wrap. Roll it until the end and squeeze again.
17. Remove the mat and you are ready to cut the roll. Wet both sides of the knife and wipe with a wet towel between cuts. You will have six pieces of California roll in total. Finally, remove the plastic wrap one by one.
18. Serve the futomaki sushi and California roll on a dish. Garnish with the pickled ginger and mustard greens. Top the California roll with mayonnaise.
Source: Watch the original video