Hi, I'm Francis, the host of this show, "Cooking with Dog." Today, we are making Maki Sushi, which my mother used to make for my field trips. Let's cut the ingredients for Maki Sushi. Remove both ends of the cucumber. Cut it lengthwise, and make 4-6 cucumber sticks.
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. Slice the shiitake mushrooms into fine strips.
Cut the barbecued salt watered eel lengthwise. Let's make a rolled omelette. Crack 2 eggs into a bowl. Add the sugar, and salt, and beat the mixture thoroughly. Heat oil in a frying pan and check if the surface is hot enough.
Pour into ⅓ 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 into another ⅓ of the egg mixture. Spread the egg under the first layer of the omelette. When the egg is almost cooked, roll the omelette toward yourself.
Repeat the same process to make the third layer of the omelette. Take a bamboo mat, and flip the pan over it. Shape the omelette, and let it cool down. Remove the bamboo mat, and cut the egg into half-inch sticks. Let's make sushi vinegar.
Add the sugar, and salt to the measured vinegar. Stir until completely dissolved. Pour ½ teaspoon sushi vinegar onto the pre-boiled shrimp. 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. First, let's make Futomaki Sushi.
Add the vinegar to the water, and stir. Put a shiny side of toasted nori on a bamboo mat. Wetting your hands with vinegar water will keep them away from germs, and prevents the rice from sticking. Cover the nori with a sushi 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. Place the barbecued saltwater eel as shown, leaving little space at the bottom half. Line up the shitake, and shrimp. To go over these fillings, put on the cucumber, omelette, and pickled ginger. 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. Wet both sides of a knife, and cut off both ends of the futomaki. Wipe the knife with a wet towel between every cuts to stop the rice from sticking to the blade.
You'll get 8 pieces of futomaki in total. Next, let's make California roll. Wet your hands with vinegar water, and serve the measured rice on the nori.
Cover with a layer of rice evenly. Sprinkle on toasted sesame seeds.
Cover with plastic wrap, and flip it over. Place the cucumber in the centre 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. Remove the mat, and you are ready to cut the roll! Wet both sides of the knife, and wipe with a wet towel between the cuts. You'll have 6 pieces of California roll in total. Finally, remove the plastic wrap one by one.
Serve the futomaki sushi and California roll on a dish. Garnish with the pickled ginger and mustard greens. Top the California roll with mayonnaise. Here are our suggestions for the fillings. Let's master the art of rolling sushi and surprise your family and friends!
Smoked salmon can be a good substitute for crab sticks.
Kanpyo and spinach are also a great combination as a substitute for shiitake and cucumber. Good luck in the kitchen!.
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