Japanese Food

Daikon Wrapped Futomaki Sushi – Marble Futomaki

Futomaki means thick, wide or fat rolls. It also means there is more sushi in your roll, so you can enjoy it more! Chef Devo wraps it in a daikon leaf, making it look and taste so delicious you’ll be licking your fingers!

Step one: Daikon cut

Cut 10 cm from the daikon. Then cut it into thin leaves with a sharp knife. Such a cup is called Katsuramuki. It is a complex technique that usually takes several hours to learn. However, Chef Devaux made a video showing how to make almost the same cut in a very simple way. Master Katsuramuki in 5-10 minutes.

Here’s how: Place a cloth on the table and moisten it a little so that it sticks to the table. Place 2 metal skewers side by side on a cloth. Make sure the vegetables you want to cut are slightly longer than the distance between the skewers. Place the vegetables on the skewers, place the knife on the bottom of the vegetables and slowly roll the vegetables, pushing the knife forward. Watch the video to see how easy it is.

When you are done cutting, fold the sheet in half and set it aside for later.

Step two: Preparation of the asparagus

Cut off the 5 lower ends of the asparagus. Boil in water (with a little sea salt) at 90°C (194°F) for 45 to 60 seconds. This is called bleaching. Remove the asparagus from the water and set aside for later.

Step three: Preparation of the carrots

Take a medium sized carrot, cut a small piece off the top and cut a piece 10 cm long. Cut a narrow strip lengthwise to create a flat surface. Then cut into slices 1 mm thick. Divide the slices and cut each slice lengthwise into thin strips. We’ll save that for later.

Step four: Preparation of the radish

Cut the radish into thin slices 1 mm thick. Cut each piece into thin strips. We’ll save that for later.

Step 5: Preparation of the avocado

Cut the avocado in half, peel it or remove the flesh with a tablespoon. Cut the avocado lengthwise into quarters. Start with one side and tilt the knife a little to get more or less equal segments. We’ll save that for later.

Step six: Preparation of the salmon

Take a piece of salmon sashimi weighing 200 grams. Cut them lengthwise into 25-gram pieces. The way this should be done depends on the shape of the salmon. In most cases, you can start by cutting into 2 thinner pieces, then make 3 cuts lengthwise. That leaves eight blocks of salmon. We’ll save that for later.

Seventh step: Preparation of the roller

Cut a piece of nori in half and place one half on a conveyor belt. Moisten your hands with water and vinegar. Take 100 g of cooked and seasoned sushi rice and place it on nori. Add wasabi and spread. Then add 2 salmon trout, 2 asparagus, a piece of carrot, a radish, 1 piece of avocado and some flying fish eggs.

Step 8: Finishing of the rolls

Fold the roll forward and close it slightly in front of the part with the travelers. Then press the front to seal it. Place the daikon leaf on a cutting board and place the futomaki roll on top. Roll it up once, so that it is completely covered with daikon. Cut off the rest of the leaves, but leave a 5 cm piece. Use this to close the roll.

Cut a small piece from both ends to make smooth sides. Then cut the roll into 4 pieces about 2 cm wide. Place the Futomaki marble pieces on a dark plate for an added visual effect. Have fun!

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