Sweet Potato and Shiitake Maki

Article Written By: Marisa Baggett

Sweet potatoes and shiitake mushrooms are boiled in a soy sauce based broth which gives a pleasant salty, sweet and savory flavor to this roll. Try this roll served with a side of steamed spinach.

Sweet Potato and Shiitake Maki

1/2 small sweet potato, peeled and cut into French fry sized sticks

5 large shiitake mushroom caps

1 1/2  cup soy sauce

1 1/2 cup water

1/4 cup mirin (Japanese cooking wine)

5 tablespoons finely chopped scallions

5 pieces nori (4in x 7in)

2 1/2 – 3 cups prepared sushi rice

pickled ginger, optional

wasabi, optional

In a medium sized saucepan, stir together soy sauce, water and mirin. Bring to a full boil over high heat.  Place sweet potato sticks in boiling liquid and boil until just soft, about 3 –4 minutes. Remove from liquid, reserving liquid for mushrooms, and rinse with cold water. Set aside.

Place mushroom caps in boiling liquid and boil for 2 minutes. Remove from liquid and place on a plate to cool. Once cool, cut each cap into thin slices.

To assemble rolls, begin with a piece of nori placed vertically on a bamboo rolling mat, rough side facing up. Cover the bottom 3/4 of the nori with a thin even layer of prepared sushi rice, about 1/2 –3/4 cup. Place 1 tablespoon of scallions horizontally in the middle of the rice. Spread one cap’s worth of sliced mushrooms on top of the scallions making sure that the slices extend to the edges. Top the mushroom slices with 2-3 sticks of boiled sweet potato. 

Roll according to the method for rolling thick rolls. Let roll rest seam side down on the cutting board for 2 minutes before cutting into 5 pieces. Repeat steps for assembly with remaining 4 pieces of nori.

Serve with pickled ginger, wasabi, and soy sauce for dipping if desired.

Candied California Rolls

Article Written By: Marisa Baggett

Making these treats is very similar to making the real thing. Sticky marshmallow and rice cereal mixture is spread like sushi rice with damp fingertips before being shaped into rolls with a bamboo rolling mat. Let kids in on the fun by providing bowls of their favorite fillings such as sour candies, chocolates or even cake scraps to create their own fun rolls that from afar look very much like the real thing. To make eating Candied California Rolls even more realistic, provide kids with chopsticks, a dab of stiff icing tinted wasabi green, slices of red gum candy “ginger” (or real crystallized ginger) and a small dish of chocolate syrup for dipping.

Candied California Rolls

Makes 48 pieces

Crispy Rice Cereal “Sushi Rice”

6 cups crisp rice cereal

10 oz marshmallows

3 TBSP butter or margarine

For the Rolls

12 red licorice twists

1 small package Swedish Fish candies

1 small package gummy fruit slices, cut in half length wise

Orange jimmies

Black jimmies

Crystallized ginger pieces or 3-4 red gummy fruit slices, cut into very thin slices, optional

Very stiff icing, tinted green, optional

Chocolate syrup for dipping, optional

Non stick cooking spray

Waxed paper

Small bowl of ice water for dipping fingers

Bamboo rolling mats covered in plastic wrap, It is ideal to use 6 mats, but rolls can be made with one mat.

Before making the rice mixture, set out all fillings and toppings for the rolls in an easily accessible fashion. Place orange and black jimmies on separate flat plates. Lay bamboo rolling mats flat, with slats horizontal to the edge of the work surface. Cut 6 pieces of waxed paper to match the size of a bamboo rolling mat. Place 1 piece on each mat. Spray each piece of waxed paper with a light coating of non stick cooking spray.

To make the “sushi rice”, place marshmallows and butter or margarine in a large microwave safe bowl. Melt the butter or margarine on HIGH, removing and stirring every 10 seconds. Mixture should be smooth. Add cereal and stir thoroughly.

Working quickly and carefully, dip fingers into ice water and place about 1 cup of warm marshmallow mixture on each piece of waxed paper. Spread rice into an approximate 4 inch by 7 inch rectangle.  Place 2 red licorice horizontally in the center of the rectangle. Line Swedish fish end to end horizontally in the center of the rectangle. Line gummy fruit slice pieces end to end horizontally in the center of the rectangle. If desired, sprinkle with orange jimmies.

Starting from the bottom of the rectangle, roll upwards until a tight roll is formed. Tighten and shape with the bamboo rolling mat. Remove rolls from waxed paper. Set waxed paper aside. Roll rolls in orange or black jimmies before placing back on waxed paper. Roll waxed paper around rolls and place in the refrigerator for about 5 minutes.

To cut, remove waxed paper from rolls and discard. Cut each roll into 8 pieces, seam side down, with a serrated knife using quick sawing motions. If needed, dip knife into water between cuts to clean the blade. Arrange on serving plates and serve with tinted icing wasabi, crystallized ginger, and chocolate dipping sauce if desired.

Sushi in a Flash – Hand Rolls

Article Written By: Marisa Baggett

Temaki, or hand rolls, are a great way to enjoy instant gratification sushi– roll, eat and repeat. The technique is easy and since temaki do not require the use of a bamboo rolling mat, many find that the technique is considerably less messy. Also, hand rolls offer the perfect excuse not to share for those who prefer to keep their sushi to themselves. The rolls are intended for consumption by a single individual, as they are *not cut into pieces before being served.

Here are three handy tips to consider when making temaki…

Stack your ingredients on your work surface before making each roll. When you’re working with just one hand, this makes it very easy to place the fillings inside your roll.

Allow fillings to overhang on the top and bottom of the nori. When the roll is finished, the ingredients will be visible from the top and fillings will extend to the bottom where there can often be a void of just seaweed and rice.

Eat right away. After about five minutes, the seaweed on the outside of the roll becomes tough and chewy making it difficult to take a bite. Hand rolls are best enjoyed when the seaweed is still crisp.

How to Make a Hand Roll Method for the Right Handed

How to Make a Hand Roll Method for the Left Handed

*Etiquette Note: When eating temaki in a sushi bar, please do not ask your sushi chef to cut hand rolls into pieces. Likewise, please do not take offense if your requests for rolls to be cut are denied. The purpose of this roll is to be eaten as it is made and the cutting of such a roll destroys its structure and presentation. If you prefer your sushi cut, please order rolls that are prepared as such.

How To Make a Thick Roll (Futo maki)

Article Written By: Marisa Baggett

Learn the technique for making thick sushi rolls.

1. Begin with a piece of 4in by 7in nori. Place the nori on a bamboo rolling mat, making sure the short end is parallel to the bottom of the mat and that the rough side is facing upwards.

2. With fingertips dipped lightly in cold water, spread about 1⁄2 cup of prepared sticky rice evenly over the bottom 2/3 of the nori.

3. Add desired ingredients horizontally in the middle of the rice, making sure that ingredients are spread evenly and touch both edges of the nori.

4. With damp fingertips, place thumbs underneath rolling mat while grasping fillings with all other fingertips. Roll the bottom of the mat just over the fillings, making sure to tightly tuck the fillings under the fold.

5. Lift the edge of the rolling mat and continue rolling the first fold until it reaches the top edge of the nori.Gently shape roll by pressing forefingers on top of the mat while simultaneously pressing thumbs and middle fingers on the sides.

6. Let roll rest seam side down on a cutting board at least 2 minutes before cutting into 4-5 pieces.

For best results – Minimum number of ingredients: 3 Maximum number of ingredients: 6