For all you sushi lovers out there, here’s an easy recipe that’s both scrumptious and wholesome for a quick lunch that won’t leave you nodding off after, courtesy of Genji @ The Hilton Petaling Jaya. The sweet tinge of grilled eel combines well with the subtle tanginess from the Japanese pickled ginger to produce a flavoursome mouthful that will leave you longing for one serving more.
Image above via thefoodpornographer.com
Unagi Uramaki
Image credit: modesushi.it
The name “Uramaki” refers to anything that contains the sushi rice on the outside, and the nori (seaweed) on the inside, atypical to the traditional reversed serving style called “Makimono”.
TOOLS
Bamboo mat for rolling
Plastic wrap
Bamboo mat for rolling
Plastic wrap
INGREDIENTS
Grilled Unagi (eel) – ½
Sushi rice – 120g
Yaki Nori (seaweed) – ½ sheet
Japanese cucumber – 1nos
Lettuce – 1 or 2 leafs
Tobiko (flying fish roe) – 1 tsp
Sushi Gari (pickled ginger)
Wasabi (horse radish)
Sushi rice – 120g
Yaki Nori (seaweed) – ½ sheet
Japanese cucumber – 1nos
Lettuce – 1 or 2 leafs
Tobiko (flying fish roe) – 1 tsp
Sushi Gari (pickled ginger)
Wasabi (horse radish)
METHOD
1. Wrap the plastic around the bamboo mat.
2. Spread sushi rice evenly on ¾ of the mat.
3. Place the seaweed and the rest of the ingredients in the centre.
4. Roll ½ way with the mat, until the ingredients are totally covered.
5. Lift the mat and roll firmly to get the proper shape.
6. Slice the roll into 8 pieces.
7. Arrange and garnish with Sushi Gari and wasabi.
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