I didn’t have the time to add the various links to the larger size pictures. All of them (and then some) can be seen by clicking HERE .
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It’s Sunday. Neither Akiko nor Julien go to school today. The weather is not really inviting — so guess what we’ve been up to? Yes, you got it, SUSHI!
Actually, I wanted to practice taking pictures of foodstuff (including some macro photography) and Akiko is always ready to work on some makisushi or sushi rolls to practice. We help each other — the perfect couple. I’m also taking advantage of this blog to learn a lot of vocabulary — not only all these words related to Japanese cuisine, but also the name of the ingredients and of the fish in my own language !
Akiko, the chef, decided on “Rose Rolls”, something her teacher does so well, and the famous “Californian Rolls”.
We started by gathering the various necessary ingredients.
- Tamagoyaki —several eggs are mixed and flavored with a light fish base and then lightly fried layer upon layer in a special square frying pan. These “omelets” are somewhat sweet and Julien loves them.
- Thin omelet — used for the rose Rolls.
- Ebi — Shrimp, one of the most popular sushi.
- Kani — Crab, one of Akiko’s favorite.
- Ikura — Salmon eggs preserved in salt.
- Oboro — Sweet white fish colored pink
- Tobikko — Flying fish eggs (also includes soy sauce and sugar)
- Kaiware — Sprouts of the Daikon Radish. These spicy sprouts add a nice little touch to the rolls.
- Daikon — A variety of radish also known as Japanese radish. We use here yellow pickled ones.
- Beni Shoga — The root of the ginger plant, pickled, adds a hot and spicy flavor to various Japanese dishes.
- Nozawana — Traditional turnip green.
We started by preparing the Sumeshi, or vinegared rice. Good rice is of utmost importance for good sushi. The first time we ordered sushi in Paris, they were not eatable just because the rice was so dreadful. Sushi-su is the seasoning added to the sushi rice. It’s basically a mix of rice vinegar, sugar and salt. Once cooked, the rice is placed in the hangiri or wooden rice bowl. Akiko pours the vinegar mixture over the rice and fold in using a spatula or Japanese rice paddle (shamoji) while Julien uses a fan to breeze away the heat to quickly cool the rice and help vaporizing the excess of vinegar smell.
We start with the Rose Rolls.
Here are the various ingredients used.
Akiko starts by placing the thin omelet over the Makisu. This bamboo mat is used to compress soft materials into cylindrical forms.
She then mixes the oboro (or sweet white fish colored pink ) with the rice.
After this, she places small rice balls over the omelet.
Next come the Ikura (salmon eggs) and the Beni-Shoga (red pickled ginger).
She starts to roll it slowly.
She mentions that it is important for the roll to be well closed.
The rose is done and put aside in a film.
Akiko starts to prepare the Nori (thin, dried seaweed sheets) with rice on.
She places three Nozawana as the stalk of the rose.
She place the rose on top.
And then roll everything together.
Again, it is important to tight the roll.
Cut the roll into half, and then again in small slices.
Et voilà ! 
And now, let’s have a look at how to make the Californian Rolls
Akiko starts by spreading the rice over the sheet of Nori as seen above. She then returns it placing the side with the rice on the Makisu (covered with a thin film). She places the Kaiware (sprouts of Daikon or Japanese radish) and some Kani (crab) directly over the sheet of Nori (seaweed) as shown.
She adds the shrimps and the eggs.
And the avocado.
Roll and close tight.
She ends up with what is called a Uramaki (roll inside out).
She puts some tobiko around, and
Cut it.
Et voilà !
I didn’t have the time to add the various links to the larger size pictures. All of them (and then some) can be seen by clicking HERE .
# posted by Famille Hochner @ 5:27 AM
