Tojo's Sushi Maki Recipe
Chef Tojo Shares his Sushi Maki Sushi Roll Recipe. Do it Yourself!
Vancouver Chef Tojo shares his recipe for Sushi Maki and step-by-step instructions to make your own sushi rolls at home. Hint: it's all about the rice.
Vancouver Chef Tojo was good enough to share his Tojo Maki Roll recipe and a great big hint -- it's all about the rice. Start out by making perfect sushi rice and you'll have a much better chance of ending up with a nice sushi roll. How does Tojo know? He's been rolling sushi before you were even thought of... well, for a long time anyway! Tojo's Vancouver restaurant is legendary. Read more about the man behind the fish behind the (original and on-going) west-coast sushi craze.
Tojo Maki Recipe
Ingredients:
- Prepared sushi rice
- nori
- wasabi
- crabmeat (or tinned tuna, boiled shrimps, canned salmon or seasonal vegetables)
- avacado
- ground white sesame seeds
Method:
- Cover both sides of a bamboo rolling mat with plastic wrap.
- Cut one large rectangular sheet of nori (seaweed) in half. Place half-sheet, shiny side down, on bamboo mat.
- With dampened fingers, spread prepared sushi rice in even layer over nori, handling lightly.
- Flip nori sheet over so the rice is facing down on the mat and the nori facing up.
- Spread a thin band of wasabi and mayonnaise across center of nori.
- Cover wasabi with crabmeat (or canned tuna, boiled shrimps, canned salmon or seasonal vegetables) and avocado.
- Roll by grasping mat by front edge, rolling firmly to enclose ingredients in centre. Roll again to enclose completely.
- Cut roll into six even pieces. Sprinkle tops with ground white sesame seeds and serve.
Originally published in The Globe and Mail
The copyright of the article Tojo's Sushi Maki Recipe in Japanese Food is owned by Cindy McGlynn. Permission to republish Tojo's Sushi Maki Recipe must be granted by the author in writing.
