Maki Sushi Roll Instructions

For The Sushi Rice

Ingredients

  • Short Grain Rice
  • Seasoned Rice Vinegar
  1. Wash rice thoroughly through fine strainer or rice net.  Rinse until water begins to run clear with no residual starch ‘clouds’.
  2. Cook rice using electric or gas rice cooker.  Amounts can vary but ratio of water to rice should remain 1.5/1 consistently by volume.  Ex. 48oz of water to 32oz of dry uncooked rice.
  3. After rice is finished cooking and steaming in rice cooker, approx.. 40-45 mins depending on volume.  Place rice into large plastic container and slowly mix with seasoned rice vinegar; pouring vinegar slowly over large wooden spoon in order to disperse evenly.  Vinegar amount should be a ratio of ¼ portion vinegar to 1 portion rice.  Ex. 1 cup of vinegar to 1 quart of cooked rice.  
  4. After mixing vinegar consistently with rice, gently turn rice over to cool evenly.
  5. Rice should cool to around 100 degrees Fahrenheit before moving to a storage container to keep warm or around 80-90 degrees before using.

Spicy Tuna

Ingredients

  • 1Lb Tuna (ground or fresh scraped)
  • 8oz Sriracha
  • 4oz Togarashi
  • 2oz Sesame Oil
  • Salt To Taste
  • Black Pepper To Taste

Combine all ingredients in a large mixing bowl, adjusting seasoning to taste or spice preference

Spicy Tuna

Ingredients

  • 1Lb Fresh Crab Meat
  • 4oz Mayonnaise
  • Togarashi To Taste
  • Salt To Taste
  • 3oz Green Onion (Thinly Sliced)
  1. Drain water/juices from crab meat until mostly dry.
  2. Incorporate dry ingredients first to evenly season, then add mayonnaise until mixture is well bound.  Ex. Easily formed into shape
  3. Keep refrigerated until ready to use.