How To Make a Halloween Sushi Roll

Posted by Sadao Sasaki on

Ingredients:

 

  • 1 carrot
  • 120 grams (4 oz)  white sushi rice (washed)
  • 12 grams squid ink
  • 200 ml water
  • Sushi rice vinegar
  • Half sheet of Nori
  • Long strip of sushi grade salmon filet (approx. 10-12 cm in length by 1.5 cm width

Optional Garnish:

  • Pickled ginger (shredded)
  • Fresh, ground Wasabi

Equipment:

  • Miyabi or similar knife
  • Wooden chopping board
  • Electric food dehydrator
  • Micro plane/ cheese grater
  • Closed spatula
  • Plastic storage carton (with airtight lid)
  • Hand blender
  • Measuring jug
  • Electric rice cooker
  • Large hangiri oke
  • Shamoji (rice paddle)
  • Bamboo rolling mat (encased in a zip-lock bag)
  • Ceramic sushi plate/ board