October 2024
Akira’s 15 Minute Maki Masterclass
The art of sushi takes a moment to learn, and a lifetime to master, but by taking away all the stress of preparing the sushi rice and providing you with all the necessary components...
Akira’s 15 Minute Maki Masterclass
Sushi (寿司 – sour rice) refers to the rice used within the dish and originally began in China as a method to ferment fish.
The rice was then discarded, and only the fish was eaten. This technique of fermenting fish traveled far and eventually reached Japan; however, the people of Japan cooked the rice with rice vinegar, topped it with fish, and the sushi we know and love today was born.
Nowadays, sushi is an incredibly delicate form of art and a popular delicacy worldwide. With numerous ways to enjoy the dish, from Nigiri (rice topped with fish) to Temaki (a triangular handheld roll), the possibilities are endless.
The art of sushi takes a moment to learn and a lifetime to master, but by taking away all the stress of preparing the sushi rice and providing you with all the necessary components, you can master the art of sushi in just 15 minutes with Akira.
Our kit includes:
Pre-prepared Sushi Rice – rice that has already been cooked and seasoned to perfection.
Nori Sheets – a thin, dried seaweed sheet with a mild, savoury flavour. The deliciously crispy coating is commonly used to wrap sushi.
Wasabi Paste – a spicy Japanese horseradish to spice things up a little but be warned …… a little goes a LONG way!
Pink Ginger – pickled ginger – a palette cleanser, eaten in-between dishes.
Furikake – a topping that combines seaweed and sesame seeds, used as an alternative to coating your sushi in nori.
Soy Sauce – a condiment used for adding umami flavour to your rolls.
Bamboo Rolling Mat – to roll your maki into the perfect roll.
Chopsticks – no Japanese meal would be complete without chopsticks.
What you need:
Thinly sliced fresh vegetables (we recommend cucumbers, avocados and carrots)
Thinly sliced fresh protein (we recommend salmon, tuna and tofu)
Step 1 : Prepare
Prepare your rice according to the instructions on the pack and allow this to cool (we don’t want any burnt fingers!).
Remove the bamboo rolling mat and lay it on a flat surface.
Lay a nori sheet, shiny side down, on the mat. The rougher side will allow the sheet to grip the ingredients.
Step 2 : Spread out the rice
Once the rice has cooled to the touch, it can be added to the nori sheet.
Wet your hands first. This will prevent the rice sticking to your fingers when working with it.
Spread the rice in a thin layer across the nori sheet, leaving a few centimetres space at the edge furthest from you.
Step 3 : Choose Your Filling
Spread your thinly sliced ingredients horizontally on top of the rice, at the edge closest to you.
The fillings should not take up more than a third of the nori sheet. This will allow the sheet to roll easily.
Be careful not to use too much filling, otherwise rolling the sushi becomes difficult.
Step 4 : Roll
Starting from the edge closest to you and using the rolling mat, roll the bamboo mat slowly, ensuring your roll stays nice and tight.
Step 5
Your sushi roll is complete!
Wet the blade of a sharp knife before cutting the roll. This will prevent the rice sticking to the knife, giving you a nice clean cut.
Finally, plate your maki up and pair with the condiments included in the kit and most importantly – enjoy! Itadakimasu! (いただきます – Let’s eat!) (ee-tada-kee-mas)