maki sushi (巻き寿司) with salted edamame and sashimi

sideplate

It’s been a beautiful, sun-drenched Monday here in Perth, 35 degrees C (95 degrees f) with clear skies and a light breeze. As I sit in the living room, dappled light filters gently through the window. It’s making rhythmic patterns on the floor as my fingers click incessantly against black plastic keys. Completely beautiful, in a domestic kind of way.

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As sweet air drifts through the open door, I find my thoughts drifting also; mainly towards nourished roots, freshly turned soil and home-grown carrots. I blame Pam, the beautifully creative woman who blogs over at Brooklyn Farm Girl (if you’re yet to become acquainted, click here). Ever since she shared a post about her massive, rooftop-grown soy bean (edamame) harvest, I’ve been dreaming about urban gardens, high-rise planting and lush crops of dark-veined greens. But beneath the idealism, well… I’ve mostly been dreaming about fresh edamame.

pods2 edpiles

It may be difficult to believe, but I’m yet to sample a fresh edamame bean. One month of searching hasn’t helped; the bright green, furry pods remain an illusive figment of my culinary dreams. Last Friday, I caved and purchased a bag of frozen edamame that had traveled to Perth from Japan. That’s a lot of air miles.

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But yet, when I popped the first bright green, edamame jewels from their ice-frosted pod, my heart danced a merry beat. Despite being in complete violation of my fresh-picked locavore policy, I loved every bite.

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Aaron and I ate homemade maki sushi (rolled sushi in nori) and sashimi with our precious salted edamame. It’s hardly worth providing a recipe as the edamame were eaten straight from their pods with thinly sliced salmon and red snapper tail, sesame chicken sushi, salmon sushi, pickled cucumbers, enoki mushrooms and ginger, soy and wasabe.

However, in the event that you’d like to replicate our (admittedly, slightly Westernised) meal, I’ve included a few ingredients and token instructions below (alongside some links that explain the process much better than I ever could).

rice sashimibetter

P.S If you live in Perth and know a market that stocks fresh edamame beans, let me know (or even better, if you grow them, please be my private supplier. I’ll pay you in marmalade).

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Maki Sushi (巻き寿司)

Maki sushi or Nori maki is any variety of sushi rolled as a cylindrical piece with the help of a bamboo mat, or makisu. It’s generally sold wrapped in nori (seaweed) and cut into rounds of six or eight.

This recipe makes three rolls of eight slices, or 24 pieces.

  • 1 1/4 cup of short-grain sushi rice (I used Nishiki)
  • 2 tbsp Japanese rice vinegar
  • 1 tbsp caster sugar
  • 1 1/2 tsp fine-grain salt
  • 3 sheets of nori (dried seaweed)

Place rice into a medium saucepan, then add 1 1/2 cups (375ml) water. Mix well, then bring to the boil. Reduce heat, cover and simmer for 20 minutes or until the water is fully absorbed (your rice should be fluffy and expanded).

In a small bowl, mix the rice vinegar, sugar and salt together. Blend the mixture into the rice with a flat spoon. Keep warm, covered with a clean damp tea towel, until ready to use.

fish

For salmon rolls:

Cut your ingredients whilst the rice is cooking for quick assembly.

  • 150-200g fresh sashimi-quality salmon, cut into long, thin strips
  • 1/2 fresh avocado, cut into similarly long, thin strips
  • cucumber batons (I cut them into 0.5 x 0.5cm strips)
  • toasted sesame seeds
  • Kewpie Japanese mayonnaise

Place one nori sheet into the centre of a bamboo sushi mat, shiny side down. With a damp spoon, spread a thin (about 1cm thick when pressed together) layer of rice over 2/3 of the nori sheet, leaving a 0.5cm border. Spread with a thin layer of Kewpie mayonnaise and toasted sesame seeds.

Arrange 1/3 of the cucumber, avocado and salmon into a horizontal line in the centre of the rice. Lift the end of the mat carefully, then roll forwards, pressing the filling towards you with your fingers. Seal with a little bit of water if the end of the nori doesn’t stick.

Refrigerate your roll for 30 (or preferably 60) minutes so that it will firm up before slicing. Cut rounds from the centre of the roll to the edge with a sharp, wet knife. Serve immediately, with bowls of soy sauce, pickled ginger, wasabe and/or other accompaniments as desired.

seeds

For sesame chicken rolls:

Start this recipe 1 hour before making your sushi rice.

  • 150g fresh chicken thigh meat, sliced into strips
  • 1-inch knob of peeled, finely grated ginger
  • 2 garlic cloves, finely chopped
  • sesame oil
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • 1 tbsp sake (Japanese rice wine)
  • 1/4 tsp dried chilli flakes
  • toasted sesame seeds
  • Japanese sesame salad dressing (bought or see recipe here)
  • 1/2 fresh avocado, cut into long, thin strips
  • small handful of coriander (cilantro) leaves
  • peanut oil, for frying

Place the sliced chicken into a bowl with a good drizzle of sesame oil, soy sauce, honey, sake, dried chilli, garlic and ginger. Grind over some sea salt and pepper, then mix well. Cover and leave to marinate in the fridge for 1 hour (or preferably, overnight).

sauce

Heat 2 tbsp peanut or vegetable oil in a medium wok or heavy-based frying pan over high heat. When smoking, drain your chicken from the marinade and toss it into the hot oil. Fry until golden brown and cooked through. Drain on paper towels, sprinkling with toasted sesame seeds.

After cooking your sushi rice: place one nori sheet into the centre of a bamboo sushi mat, shiny side down. With a damp spoon, spread a thin (about 1cm thick when pressed together) layer of rice over 2/3 of the nori sheet, leaving a 0.5cm border. Spread with a thin layer of Japanese sesame dressing.

Arrange 1/3 of the coriander, avocado and chicken into a horizontal line in the centre of the rice. Lift the end of the mat carefully, then roll forwards, pressing the filling towards you with your fingers. Seal with a little bit of water if the end of the nori doesn’t stick.

Refrigerate your roll for 30 (or preferably 60) minutes so that it will firm up before slicing. Cut rounds from the centre of the roll to the edge with a sharp, wet knife. Serve immediately, with bowls of soy sauce, pickled ginger, wasabe and/or other accompaniments as desired.

Rolling guide:

rollingsushistart makingsushi rolling1 rolling2

Links:

sashimi2 shells

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