The Tropical Arizona Roll

We are in the third to last class and this block and next are all things “global cuisine.” Our first stop? The country of Japan. And my first dish was a Maki sushi roll.

There are a couple of different types of Sushi.

Nigiri Sushi – some type of topping (either an animal protein or veggie) on top of specially prepared sushi rice.

Maki Sushi – thinly sliced ingredient (animal protein or veggies, wrapped in specially prepared sushi rice, then wrapped in a sheet of nori.

Uramaki Sushi – picture maki sushi inside out, the nori is on the inside and the rice is on the outside.

I elected to make a Maki Sushi roll. I must admit to having some trepidation with this. The last time I had sushi, when I was an animal protein eater, I was massively sick for 3 days. But I girded my loins and got it done.

What you will need:

Sushi Rice:

1 lb sushi rice

20.2 fl oz water

2.7 fl oz of rice vinegar

.6 oz sugar

.2 oz salt

Tropical Arizona Roll Maki Sushi:

¾ of the sushi rice covered with clean and damp towel

1 carrot and cucumber thin julienned

½ mango thin julienned

4 sheets of Nori

4 tbsp pickled ginger

sesame seeds to garnish

What you will do:

Sushi Rice:

Let the rice soak in water for about 15 minutes then drain. Rinse for 2 minutes and drain, then rinse again. All under cold water.

Place in pot and cover with water.

Cook on high heat, stirring every few minutes, until it begins to boil. Then lower heat to low and cover pot.

Cook for about 7 minutes. Check and, if water is gone and rice is nice and fluffy, take off heat. If not, cook for a few more minutes until rice is fluffy and water is gone.

While rice is cooking, mix the dressing ingredients together in a pan and cook on medium heat, stirring, until the solids are mixed together.

Take dressing off heat and allow to cool to room temp.

Once rice is cooked, take from heat and spread in a thin layer on a plastic wrap covered sheet pan. Use a wooden spoon for this or a rubber spatula.

Drizzle some of the seasoning on the rice and gently fold in.

Do this again, and again, until the dressing is mixed in and the rice looks slightly glossy.

Cover with damp towel while you work on the sushi fillings. Use immediately.

Tropical Arizona Maki Sushi:

Peel and thin julienne the carrot, cucumber, and half a mango.

Fill a small bowl with water and a splash of rice vinegar.

Place plastic wrap over a sushi mat and cover with a sheet of nori, shiny side down.

Dip fingers in vinegar/water solution and shake excess off.

Spread a thin layer of sushi rice on top of the nori.

Sprinkle with sesame seeds.

Place the mango, carrot, cucumber slices on the bottom of the sushi rice.

Using the mat, perform a tuck and roll until you have a nori covered log. Making sure you are removing the plastic wrap from the Nori (no plastic wrap in your sushi roll).

Keep wrapped in the plastic wrap until ready to cut.

Continue until all for sheets of nori and the rice are rolled. Remember to keep dipping hands in vinegar/water solution.

Remove the plastic wrap from the rolls and place on cutting board.

Cut each roll in half, then each half into 3 equal pieces. Rinse the knife and wipe with a clean towel to keep it from sticking.

Plate and garnish. (I garnished with sesame seeds, but you could add wasabi and pickled ginger)

I’m calling it a Tropical Arizona roll because of the mango. Besides, if California has a sushi roll, Arizona should have a better roll. Right? Happy cooking.

Our next week is a trip to Italy. After eating Italian pasta, in Italy, I really want to knock that assignment out of the ballpark.