2013/01/20

Sushi? Yes, please!


Don't we just all love sushi?  Fortunately for me, I've been invited last week at the Creekside Restaurant down by the Sheraton Dubai Creek Hotel & Towers for some food tasting and demo.

It was quite an experience as we didn't only get to try amazing food but also get to try and recreate the maki's served to us.

I would highly recommend the Creekside Restaurant!












Don't worry if you missed it as I'll be sharing with you some of the recipes so you can try it at home.


SWEET ESCAPE

Ingredients:
-Sushinori (dried seaweeds)
-Sushi rice
-Salmon Tempura
-Kani (crabstick)
-Kyuri (shredded cucumber)
-Creekside Sauce (exclusive sauce recipe of chef Rikko) ...can use A1 sauce as alternative
-Fresh Mango
-Wasabi Mayonnaise

Method:
Step 1. Prepare a Japanese vinegar with salt, sugar and mirin (japanese sweet wine)
-Cook the short or medium grained rice, then once cooked place your rice on a wooden basin then mix the sushi vinegar on your rice with a wooden ladle(500ml of vinegar mixture for every half kilo of rice). Let it cool.

Step 2. Place a half sheet of sushinori on a bamboo mat. Spread the sushi rice enough to cover the sushinori. Flip it over then put creekside sauce, salmon tempura, crabstick, cucumber. Then roll-up your makizushi like a baston. Then slice the ripe mango, start placing it on top of the maki roll. Once done, cut the maki roll into 8 equal pieces. Garnish it with wasabi mayonnaise then serve with pickled ginger, light soya sauce and wasabi. 


SPICY TEMPURA MAKI

Ingredients:
-Sushinori
-Sushi rice
-Sushi grade Tuna
-Tobiko (flying fish roe)
-Scallions
(coat with tempura batter then deep fry)
-Spicy mayonnaise
-Wasabi mayonnaise
-Srirajcha redox

Method:
Step 1. Prepare a Japanese vinegar with salt, sugar and mirin (japanese sweet wine)
-Cook the short or medium grained rice, then once cooked place your rice on a wooden basin then mix the sushi vinegar on your rice with a wooden ladle(500ml of vinegar mixture for every half kilo of rice). Let it cool.

Step 2. Place a half sheet of sushinori on a bamboo mat. Spread the sushi rice enough to cover the sushinori. Flip it over then put chopped tuna, flying fish roe, chopped scallions, spicy mayonnaise. Then roll-up your makizushi like a baston. Then coat the maki roll with tempura batter, deep fry. Once done, cut the maki roll into 8 equal pieces. Place it side down on the plate then put a spoonful of a mixture of chopped tuna, scallions, flying fish roe, srirajcha redox and spicy mayonnaise on top of each maki roll piece. Then serve with pickeld ginger, light soya sauce and wasabi.





No comments :

Post a Comment