OMG ! This is really heavenly. The moment you sink your teeth into this maki, your mouth will be surrounded by the creaminess of the shiok sauce and the crunchiness of the Tobikko, bursting in every bite. This is Shiok-ness!
l had Shiok Maki years ago at Koh Grill and Sushi Bar. This is the only dish I remembered having there. l really enjoyed the Shiok-ness. This is not an exact replication of Koh’s Shiok Maki as l do not remember the exact taste of it since l had like many years ago. But who cares! My version is Shiok-Max too!
If you are worried about the calories from the tons of mayonnaise used, you can get the Zero or Half calories kewpie mayo from Isetan or any Japanese Supermarket. They taste the same but more guilt free hehe
This is an inside out Maki. So remember to wrap your sushi mat with plastic wrap so that the rice will not stick to the sushi mat when flipped.
- 1 cup Japanese Rice
- 1cup water
- 3 tablespoon Sushi vinegar (or as per bottle's instructions)
- 2 pieces seaweed sheet (large)
- 1 slice Unagi (width about 1 inch; length about length of seaweed sheet) leftover can be serve with rice.
- 12 slices of salmon belly Sashimi (Sashimi-cut)
- 80 ml cream
- 8 tablespoon Jap Mayonnaise
- 1 tablespoon Sriracha Sauce
- 30g Mentaiko (skin remove and discard)
- 1 tablespoon Mirin
- 2 Slice American Processed cheese
- 50 g Tobikko
- 1 tablespoon chopped spring onions
- Wash the rice several time until the water is slightly clear instead of cloudy
- Drain the rice and add into rice cooker.
- Add 1 cup of water to the rice and cook as per rice cooker instruction
- When the vice is cooked, add in the sushi vinegar and Stir until every grain of rice is coated with the vinegar.
- Cover with wet kitchen tissues or clean cloth and set aside to cool.
- Heat the cream in a saucepan over medium low heat.
- When the cream start to simmer, add in the cheese and stir until the cheese melted.
- Remove the cream cheese mixture from the pot.
- In a mixing bowl, add in all the Ingredients and the cream cheese mixture.
- Whisk the ingredients until well combine
- Divide the rice into 2 portions.
- Wrap the sushi mat with plastic wrap so that the rice will not stick to the mat.
- Place a piece of seaweed sheet and spread It evenly over the seaweed, leaving about 1 inch of the top seaweed not spread with rice.
- Flip the seaweed over (Rice facing the mat and seaweed face up, seaweed without rice still at the top)
- Add 1 piece of the Unagi on the rice, closer to you than the center of the rice
- Roll the mat forward tightly (without rolling the mat into the rice)
- Press gently but ensure that the vice is rolled firm enough. Continue rolling to complete the roll.
- Remove the roll from the mat. Gently shape and seal the roll.
- Repeat the above steps with the Second roll.
- Wet a sharp knife and cut each roll into about 6 pieces.
- Arrange the cut Maki on a plate and layer a piece of salmon sashimi on each maki
- Spoon a generous amount of the Shiok Shiok sauce on top of the maki.
- Use a blow torch and torch the shiok shiok sauce until slightly charred.
- Top with a generous amount of Tobikko and sprinkle with spring onions.
- Serve with wasabi, soy sauce and Japanese pink ginger
Good Afternoon, your recipe looks amazing and I would love to try it. However I can’t seem to find the portion for the cream that you’re using to mix in the cheese. Could you enlighten me on that? Thanks!
Darren 🙂
Hi Darren,
Sorry for late reply. Hope it’s still in time.
Thanks for pointing out. Yes I left the cream portion out. It’s 80 ml of cream
Eckitchensg