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Time
1h00

Sushi Secrets
RICE PREP: UP TO 1 ½ HOURS
SUSHI PREP: 20 MINUTES
MAKES 4 ROLLS

Posted by Tuttle Publishing Published See Tuttle Publishing's 55 projects »
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© 2019 Marisa Baggett / Tuttle Publishing · Reproduced with permission.
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  • Step 1

    Prepare the Sushi Rice and Sweet Chili Sauce.

  • Step 2

    Place the squid in a small bowl with the half and half.

  • Step 3

    Stir together the flour, panko bread-crumbs, furikake, and pinch of salt in a small bowl. Remove the squid from the half and half and toss well with the flour mixture. (It should appear clumpy.) Heat 1 inch (2.5 cm) of oil in a skillet to 350°F (175°C). Fry the battered squid until the batter is golden, about 3 minutes. Drain on paper towels for a few seconds. Transfer the squid to a medium bowl and toss with the Sweet Chili Sauce.

  • Step 4

    Align 1 sheet of nori across your left palm with the rough side facing up. Press 4 tablespoons of the prepared Sushi Rice on the left ⅓ of the nori. Smear ½ teaspoon of the fresh ginger root over the rice.

  • Step 5

    Place 2 avocado slices in a line down the center of the rice. Top with ¼ of the fried squid. Sprinkle with 1 teaspoon of the sesame seeds and add one green onion piece.

  • Step 6

    Take the bottom left corner of the nori and fold it over the fillings until it reaches the top point just beyond the rice. Roll the roll downwards forming a tight cone until all the nori has been wrapped around. If desired, secure the loose edge with a single grain of rice.

  • Step 7

    Repeat steps with the remaining nori, rice, and fillings. Serve immediately with additional Sweet Chili Sauce, if desired.

    Sweet Chili Sauce

    PREP TIME: 5 MINUTES
    COOK TIME: 10 MINUTES
    TOTAL TIME: 15 MINUTES
    MAKES ABOUT 1 ½ CUPS (375 ML)

    1 cup (250 ml) pineapple juice
    ½ cup (125 ml) rice vinegar
    ¼ cup (50 g) sugar
    3 teaspoons garlic chili sauce
    ½ teaspoon finely grated fresh ginger root
    1 teaspoon cornstarch (cornflour) dissolved in 1 teaspoon water
    ¼ teaspoon salt

    Heat the pineapple juice, rice vinegar, and sugar in a medium saucepan over moderately high heat. Stir until the sugar dissolves and mixture begins to boil.
    Adjust the temperature so that the mixture stays at a low boil. Add the garlic chili sauce and ginger. Stir well.
    Whisk in the cornstarch mixture and allow the mixture to boil for 5 minutes or until the mixture no longer appears cloudy.
    Remove from the heat and stir in the salt. The sauce will thicken as it cools. Allow it to cool completely before use. Store the sauce tightly covered in the refrigerator until ready to use.

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