Grilled Mahi Mahi Maki

Article Written By: Marisa Baggett

This tongue twister is not only fun to say, but offers a fun Spanish twist to the world of sushi. Grilled mahi mahi is enhanced with golden raisins, capers and toasted almonds. This slightly sweet, crunchy, briny combo is good on it’s own or served with a small drizzling of purchased eel sauce.

Grilled Mahi Mahi Maki

Makes 4 sushi rolls of 6 pieces each

8 oz mahi mahi, grilled medium (slightly cool center) and cooled to room temperature

1/4 cup golden raisins

1/2 cup soy sauce

1/4 cup mirin (Japanese cooking wine)

1/8 inch piece of ginger root

4 teaspoons capers

1 cup sliced almonds, toasted

4 pieces nori (4in x 7in)

2- 2 1/2 cups prepared sushi rice

pickled ginger for garnish, optional

purchased eel sauce for drizzling, optional

Place raisins in a small heatproof bowl and set aside. In a small saucepan, stir together soy sauce and mirin. Add piece of ginger and bring to an almost boil over medium heat. Allow mixture to simmer for 5 minutes. Immediately pour hot liquid over raisins, discarding piece of ginger. Allow raisins to set in liquid about 10 minutes, or until plump. Drain raisins, discarding liquid, and set on a plate covered with paper towels or a clean dish towel to further drain.

Divide mahi mahi into 4 portions. Cut each portion into strips about 1/4 inch wide.

Place toasted almonds on a flat plate or directly on a cutting board. With fingers, crush almonds into slightly smaller pieces. Spread almonds into a thin, even layer.

To assemble each roll, begin by placing one piece of nori, rough side up, horizontally on work surface. Cover entire surface of nori with a thin even layer of prepared sushi rice, about 1/2- 3/4 cup. Flip nori over so that the rice is facing down and the nori is exposed. Place the strips from one portion’s worth of mahi mahi horizontally across the middle of the nori, making sure that the strips extend to both edges of the nori. Spread 1 teaspoon of capers across the center of the nori. Next, spread 1/4 of the raisins across the center of the nori. Roll according to the method for rolling inside out rolls.

Place roll on top of toasted almonds and roll to coat. Adhere almonds to roll with a gentle pressing of a bamboo rolling mat. Cut into 6-8 pieces. Repeat steps to assemble rolls with the remaining 3 pieces of nori.

Serve with pickled ginger and a drizzling of eel sauce, if desired.

How to Make A Thin Roll (Hoso Maki)

Article Written By: Marisa Baggett

Learn the technique for making thin rolls.

1. Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the long end is parallel to the bottom of the mat and that the rough side is facing upwards.

2. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori.

3. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori.

4. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold.

5. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori.

6. Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.

7. Let roll rest seam side down on a cutting board at least 2 minutes before cutting 6 pieces.

For best results – Maximum number of ingredients: 1 + a tiny bit of a sauce, herb or spice

How To Make a Thick Roll (Futo maki)

Article Written By: Marisa Baggett

Learn the technique for making thick sushi rolls.

1. Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the mat and that the rough side is facing upwards.

2. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori.

3. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori.

4. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold.

5. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori.Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.

6. Let roll rest seam side down on a cutting board at least 2 minutes before cutting into 4-5 pieces.

For best results – Minimum number of ingredients: 3 Maximum number of ingredients: 6

Crunchy Shrimp Roll

To master the art of inside out rolls, practice making crunchy shrimp rolls. Experiment with various fillings for a truly customized roll.

about 1⁄4 cup of tempura crispies.
3 cooked, peeled and deveined shrimp, tails entact
cucumber sticks
avocado
spicy mayo
finely chopped green onions

prepared sushi rice

4in x 7 in piece of nori

Begin with an inside out roll set up. Before flipping nori over, evenly spread tempura crispies over the surface of the rice. Flip nori over. Pipe a thin line of spicy mayo horizontally across the surface of the nori, then add other fillings. Make sure that the tails of the shrimp extend from the sides of the roll. Discard tail from shrimp in the middle of the roll. Roll the nori according to the inside out method.

Spicy Mayo
2 cups heavy mayo
1⁄4 cup Sriracha Chili sauce
2 tablespoon masago roe or red sushi caviar
Stir together Sriracha Chili sauce, mayo and roe.
.
Tempura Crispies
1 egg
1 cup ice water + ice
1 cup all purpose flour
Beat egg in a bowl. Add ice water (including ice) in the bowl. Add flour in the bowl and mix lightly. Do not overmix the batter.In a frying pan, heat a few tablespoons of oil to about 325 degrees F. Dip a fork or whisk into the tempura batter and drizzle batter over the oil being careful not to drop ice into the hot oil. Allow to fry until golden brown. Remove with a fry strainer and drain on paper towels. Cool completely before use.