How to make Tuna and Egg Omelet Maki Recipe - This impressive sushi is known as shikai maki, which means ‘squar e sushi’. It’s part of a tradition in which sushi chefs show off their skills by creating gorgeous patterns in their sushi.
MAKES 4 PIECES
Ingredients
2⁄3 ounce (20 grams) tuna
1 thick egg omelet
1 cucumber
1 nori sheet
½ cup sushi rice
1 sliced red radish, for garnish
Gari (pickled ginger), for serving
Wasabi paste, for serving
Soy sauce, for serving
Method:
1. Cut the tuna into 5 long strips and the egg omelet into 4 long strips. Try to make the strips similar in length and ensure that they have straight sides (Fig. a).
2. Arrange the strips in a checkerboard pattern, alternating strips of tuna and egg omelet (Fig. b).
3. Peel the cucumber all around, using a sharp knife (Fig. c).
4. Cut the nori sheet in half. Place one half of the sheet on your work surface and spread half of the rice evenly on top. Place the cucumber along the middle of the rice and roll the nori into a cylinder around the cucumber (Fig. d).
5. After the cylinder has been rolled, slice it lengthwise into quarters (Fig. e).
6. Place the remaining half of the nori sheet on your work surface. Place 2 of the cucumber-filled quarters that you just cut at one narrow end of the nori. The rounded sides of these pieces should be facing and touching each other.
7. Place the tuna/omelet checkerboard in the space between these 2 cucumber quarters. Place the remaining cucumber-filled quarters on top, so they are mirror images of the first 2 quarters (Fig. f).
8. Carefully roll the entire roll, making sure that you wrap it tightly until the end (Fig. g).
9. Cut the roll into 4 even pieces and place on a serving dish. Garnish with sliced radish, and serve with wasabi, gari and soy sauce.
 |
| Tuna and Egg Omelet Maki マグロと卵オムレツマキ |
0 comments:
Post a Comment