Lunchbreak: Roka Akor chef Mike Han makes sushi handroll

Lunchbreak
This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

Mike Han

Roka Akor Chicago
456 N Clark Street
Chicago
(312) 477-7652
www.rokaakor.com

Check out their website for more information about Mother’s Day Brunch.

Sushi Handroll

1/2 cup cooked sushi rice
1 sheet nori
1/2 cup fillings

Fillings:
sashimi grade fish of your choice (salmon, tuna, salmon roe, spicy tuna, cooked shrimp)
cucumber  (cut as you like it)
shiso leaves (perilla)
radish sprouts
takuan (Japanese pickled daikon radish), avocado, carrot, sesame seeds and more
wasabi
soy sauce
ginger

Directions:
If your raw fish comes as a block, slice the raw fish into long sticks. Or you can ask a fish monger at a Whole Foods to cut the raw fish for Temaki Sushi. They will cut fish into long sticks, instead of sashimi-style cut.Cut nori in half or buy half sheets Before you start, make sure your hands are dry in order to keep nori dry and crispy. Place the seaweed on the palm of your hand (shiny side down) and put a thin layer of rice on left third of nori. Place fillings (shiso leaf, cucumber, raw fish and daikon radish sprouts) vertically across middle of middle of the rice. Fold the bottom left corner of nori over and begin folding into cone shape. Keep rolling until cone is formed. Put a piece of rice at the bottom right corner to use as glue and close tightly. Continue with the other half of the nori. Serve with pickled ginger, wasabi, and soy sauce as condiments.

Sushi Rice

Ingredients:
1 cup Japanese short grain rice
1 1/4 cup Water
1/3 cup rice vinegar
3 Tbs sugar
1 1/2 tsps salt

Directions:
Put rice in a large bowl. Rinse the rice and discard the  cloudy water immediately.  Repeat this process 3-4 times until water runs clear. After the water runs clear, let the rice soak in water for 30 minutes. Transfer the rice into a sieve and drain for 15 minutes. Combine the rice and water in a heavy-bottom pot and bring it to a boil over medium heat. 10 Minutes on High, 10 Minutes on Low. Once water is boiling, turn the heat to low and cook covered for 12 to 13 minutes, or until the water is completely absorbed (take a quick peek!). If you see there is water left, close the lid and continue cooking for a little longer. Remove the pot (with the lid on) from the heat source and let it steam for another 10 minutes. Transfer to a bamboo bowl.  If you do not have a bamboo bowl, transfer to a non-metallic bowl (plastic or glass). Add Rice vinegar immediately.  Fluff the rice with a rice paddle when it’s done. If you do not have a rice paddle, use a spatula.  Separate all the chunks. Gently flip, do not press the rice down. Cool the rice while the vinegar is being absorbed.  Use a pan lid or a towel to fan.  This is the most important step.  Repeat the process 1-2 times until rice is at room temperature.  Keep the rice covered with a damp towel until ready to use.  Ideally, rice should be made 45 minutes before consumption or when your guests arrive.

Popular

Latest News

More News