After a worldwide spread, sushis have established their kingdom at Gin’ja, on the ocean front. The chef of this pan-Asian restaurant shares with us one of his secret recipes to prepare a five-star Californian Maki.
Just a little information before you start: as opposed to the regular maki, Californian Maki has the rice coating wrapped around the Nori leaf instead of being tucked inside.
Californian Maki – Makes 6 pieces
• ¼ of a medium-size avocado, peeled and cut in dices
• 1 Nori leaf
• ½ tsp. of sesame seeds
• ¼ of a small cucumber, peeled, deseeded and cut into dices
• 1 crab stick
• ½ cup of cooked sushi rice
• 2 tbsp. of rice vinegar
• 1 tbsp. of powdered sugar
• ¼ tsp. of salt
1. In a small bowl, combine the rice vinegar, sugar and salt until the sugar and salt completely dissolve.
2. Pour the mixture on the cooked sushi rice when still warm, and mix thoroughly. Set aside and let cool.
3. Cut the Nori leaf crossways by ¾.
4. Lay the Nori leaf (shiny side downwards) on a flat surface.
5. Take a spoonful of rice and spread evenly on the Nori leaf.
6. Sprinkle sesame seeds on top.
7. Cover the bamboo mat with (stretchable) plastic foil.
8. Lay the bamboo mat on a flat surface, then set the Nori leaf and rice on the mat – rice layer facing downwards.
9. Lay the crab stick, cucumber and avocado dices in the centre of the leaf.
10. Lift the edge of the mat and roll into an airtight cylinder. Use your fingers to keep the filling in the center.
11. Trim the edges of the sushi roll, then cut it into halves using a sharp knife.
12. Cut each half sideways into three even pieces.
13. Serve with soy sauce, wasabi and pickled ginger.
Your turn now… Enjoy your Maki!