Sushi is a favourite for many, and will most likely be a go-to takeaway during self-isolation. However, have you ever thought about making it at home?
While it might seem like a recipe you could never dream of tackling, internationally renowned chef Akira Back, has actually shared a surprisingly easy recipe with EW from his menu at Akira Back restaurant at the W Dubai – The Palm.
Prior to diving head first into your sushi preparation, here’s some things you should know about the coveted Japanese dish:
- Never ever cut a piece of sushi in half — always eat it in one bite.
- Don’t drown your sushi in soy sauce only give it a quick dip, before you take a bite.
- The pickled ginger on your sushi plate is actually there to help you refresh your palate and aid digestion.
- As with all Japanese dishes, simplicity is key and ensuring the ingredients maintain their proper colour and flavour is top priority.
Preparation time: 2 hours, serves 4
- 710g sushi rice
- 828g bottled water
- 120g rice vinegar
- 30g white sugar
- 10 tsp fine salt
Sushi rice method
For the sushi vinegar: in a bowl mix the rice vinegar, sugar and salt. Mix until fully dissolved.
For the sushi rice: add it to a fine colander and rinse in a bowl over running water, gently moving it around with your hand. You will know that it is thoroughly rinsed when the water runs clear. Strain and set aside.
In a rice cooker add 710g sushi rice with 828g of bottled water and cook on the normal setting.
Once ready transfer the cooked rice into a large container, preferably wooden.
Slowly and evenly pour the sushi vinegar mixture over the rice and mix it in using a cutting motion. Be careful not to break the grains of rice.
Let the rice cool down to around 27 degrees Celsius before you make the sushi rolls.
- 20g sugar
- 10g mirin
- 40g soy sauce
- 4 Roma Tomatoes
- Marianted tomatoes
In a small bowl combine the sugar, soy sauce and mirin. Mix until all the sugar is dissolved.
Peel and quarter the tomatoes. Cut out the seeds with a knife.
Put the cleaned tomatoes in a sandwich bag and add tomato marinade to coat them. Try to remove as much air as possible from the bag and let marinate for one hour.
After one hour drain the marinade and set tomatoes aside.
- 2 medium eggplants
- 60g vegetable oil
- Salt
- Black pepper to taste
Peel the eggplant using a potato peeler and then cut into quarters.
Using a knife trim out the inner part and seeds of the eggplant only leaving the outer flesh of the eggplant.
Brush each piece of eggplant with the vegetable oil and season with salt and pepper.
Grill or broil each piece until browned on both sides. Once cooked cut each piece into strips 2cm x 4cm.
- 30g rice vinegar
- 30g sugar
- 30g water
- 2 large carrots
Peel the carrots and slice and julienne. Slice with a mandolin.
In a small pot bring the rice vinegar, sugar and water to a boil. Once it boils remove the pot from the fire and drop the carrots in.
Once the carrots cool to room temperature, drain liquid and set aside.
Ingredients
- 1 piece sushi Nori
- 80g sushi rice
- 2 cucumber sticks
- 2 slices of avocado
- 30g amazu carrot
- 2 pieces of the marinated tomatoes
- 2 pieces of grilled eggplant
- 2 slices of ripe mango
Method
Spread the sushi rice over the nori, being careful not to smash the rice.
Flip the rice sheet over and start to layer the cucumber, avocado, and amazu carrot.
Now roll the rice mat over all the vegetables to seal everything in.
Cover the roll with a bit of cling film and lightly press the roll into a round shape using a bamboo sushi mat.
Remove the cling film and set aside.
Top the sushi roll with the marinated tomato, grilled eggplant and sliced mango.
Top with the cling film and press lightly to secure the toppings to rice.
Leaving the cling film on use a sharp knife to cut the roll into 8 equal pieces.
Remove the cling film and serve it on your favorite dish.
