Maki – An inverted Sushi
There are so many ways to have your sushi, you have to agree. I have seen sushis with their fillings wrapped on the outside and sushis in various shapes and sizes. Just last week, I made some makis and I called it an inverted sushi because of how it is. I wrapped part of its ingredients outside instead of wrapping them on the inside like the normal sushi. As Makis would have it, they’re inverted sushis as it is.I made teriyaki chicken makis wrapped with thin strippes of cucumbers and carrots created by a peeler.
I marinated my chicken in my homemade teriyaki sauce (recipe ahead) for about 3-4 hours before i pan fried them to a golden caramelized brown. With the excess marinate, don’t let it go to waste. Just reduce it on a medium high heat until it’s halved. Turn off heat and add the chicken pieces in to evenly coat them with the dark sticky goodness. After that, you’re ready to fill them in.
For the perfect sushi rice, you can check out my Making Sushi post. To roll a maki is a little trickier than the normal sushi because the rice is quite sticky. All you need to do is fill up the nori sheets with rice as usual and then turn them over onto a plastic wrapper. Then roll as you would normally do. It doesn’t stick that way :)
Here’s what I put in and out of my maki:
For the inside, I added teriyaki chicken as i had mentioned earlier, julienned yellow capsicum/bell peppers, romain lettuce and tofu sheets.For the outside, I used paper think strips of carrots and cucumbers. To which, after I cut them up, I drizzled some of the teriyaki sauce and topped it off with some sesame seeds.
They’re so delightful to the eyes and yummy too of course! What I do with my shredded carrots and cucumbers while it waits is that I soak them in cold water. That way they won’t dry out and will always retain that crunchiness :)
Here’s a simple teriyaki sauce recipe, before I forget -
Teriyaki sauce recipe:
1 cup soy sauce
2 tablespoon thick dark soy sauce
1 cup mirin/ rice wine vinegar
4 tablespoons sugar
2 teaspoons salt
Method:
1. Combine all ingredients together and pour it over a pan. Heat it up for about 3-5 minutes, until the sauce thickens.
2. Turn of heat and let the sauce cool before you store it in a container and then fridge.
This versatile sauce is handy to have around because it’s very useful for grilling and marinating meats and even vegetables. Try adding some mashed up cloves of garlic into the marinate as well. They always turn out good :)
And here’s another picture of my dinner, it’s so pretty, isn’t it?
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