Eckitchensg's Shiok Shiok Maki
Author: 
Serves: 2 Rolls of Maki
 
Ingredients
Sushi Rice
  • 1 cup Japanese Rice
  • 1cup water
  • 3 tablespoon Sushi vinegar (or as per bottle's instructions)
Fillings
  • 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)
Shiok Shiok Sauce
  • 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
Toppings
  • 50 g Tobikko
  • 1 tablespoon chopped spring onions
Instructions
Sushi Rice
  1. Wash the rice several time until the water is slightly clear instead of cloudy
  2. Drain the rice and add into rice cooker.
  3. Add 1 cup of water to the rice and cook as per rice cooker instruction
  4. When the vice is cooked, add in the sushi vinegar and Stir until every grain of rice is coated with the vinegar.
  5. Cover with wet kitchen tissues or clean cloth and set aside to cool.
Shiok Shiok Sauce (Prepare the sauce while the rice, left to cool)
  1. Heat the cream in a saucepan over medium low heat.
  2. When the cream start to simmer, add in the cheese and stir until the cheese melted.
  3. Remove the cream cheese mixture from the pot.
  4. In a mixing bowl, add in all the Ingredients and the cream cheese mixture.
  5. Whisk the ingredients until well combine
Maki Wrapping
  1. Divide the rice into 2 portions.
  2. Wrap the sushi mat with plastic wrap so that the rice will not stick to the mat.
  3. 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.
  4. Flip the seaweed over (Rice facing the mat and seaweed face up, seaweed without rice still at the top)
  5. Add 1 piece of the Unagi on the rice, closer to you than the center of the rice
  6. Roll the mat forward tightly (without rolling the mat into the rice)
  7. Press gently but ensure that the vice is rolled firm enough. Continue rolling to complete the roll.
  8. Remove the roll from the mat. Gently shape and seal the roll.
  9. Repeat the above steps with the Second roll.
  10. Wet a sharp knife and cut each roll into about 6 pieces.
Assembling
  1. Arrange the cut Maki on a plate and layer a piece of salmon sashimi on each maki
  2. Spoon a generous amount of the Shiok Shiok sauce on top of the maki.
  3. Use a blow torch and torch the shiok shiok sauce until slightly charred.
  4. Top with a generous amount of Tobikko and sprinkle with spring onions.
  5. Serve with wasabi, soy sauce and Japanese pink ginger
Recipe by eckitchensg at http://eckitchensg.com/2015/10/eckitchensgs-shiok-shiok-maki/