Now onward to making a Spiral Sushi Roll – similar to makizushi but with 2 sheets of nori joined together at the end edge, and filled with 6 different types of fillings.
Spiral Sushi Roll
Preparation time: 15 minutes, plus 1¾ hours to make the sushi rice
Yield: One Roll, cut into 8 pieces
- 2½ cups prepared sushi rice
- 2 sheets of toasted nori, each sized 7»x8» (17.5cmx20cm)
- Six assorted fillings, each filling should be the size of a pencil and compliment each other
- Vinegared Water (½ cup water combined with a dash of rice vinegar)
- Join 2 sheets of nori by moistening the adjacent edges and overlapping them about ½ inch (12mm).
- Place this double sheet shiny side down on a bamboo mat, part of the nori will extend
beyond the mat.
- Moisten fingers in the bowl of vinegared water and place 2½ cups of rice on the nori. Gently rake your fingertips across grains to spread rice evenly, leaving ¼ inch (6mm) nori showing on the both ends of the sheet. Do not mash or squash the rice onto the nori. The rice should appear loosely packed and be evenly distributed over the entire sheet, you should be able to see the nori sheet in a few places.
- Using your fingers, form six grooves (in the same direction that you will be rolling the mat) at even intervals across the bed of rice. Make the first groove about 2 inches (50 mm) from the edge of the nori sheet. Form the grooves by gently pushing the rice away, leave a loose layer of rice in the bottom of the grooves. Level the areas between the grooves where you have pushed the rice.
- Place your fillings in the grooves. Fill the grooves a little higher than the surrounding rice bed.
- Roll the sushi up from the edge closest to you, this will form a spiral pattern of nori, rice and fillings inside the roll.
- Slice into 8 pieces with a very sharp wet knife, wiping the blade with a damp cloth after each cut.
- Place the pieces on a platter and garnish.
The spiral roll is truly beautiful and it reminds me of a colourful snail shell. I love the taste of different ingredients in it that compliments each other in every bite. It’s remarkably easy to do. The only complaint I had from Pierre is that the roll is too big and couldn’t fit into his mouth in a single bite. (and since he has such a big mouth that is certainly a valid objection )
Make each groove about a finger-width wide (they will hold about 1-2 tablespoons of filling). Use fillings that compliment each other and are highly coloured. Use parboiled vegetables cut into strips, seafood, left over eel, smoked fish or chicken, whole cooked beans, edible flowers etc….
Always dampen your knife with a moist lint-free towel before every cut as this prevents the sushi rice from sticking to your knife.
When using raw fish or raw meat, always ask your fishmonger or butcher for advice and tell them that you are going to eat it raw. If in doubt, don’t use. You can purchase flash-frozen sashimi grade fish which is guaranteed to be free of all parasites. Sashimi grade fish should have a clean cool smell, if it smells fishy it is a sign that the fish is old and cannot be used. Consumption of raw fish is not advisable for pregnant women and young children.
If you don’t have the bamboo mat, cut out a thin magazine to size and wrapped in plastic wrap or a few layers of parchment paper to a square of about 25 cm (10 inches).
Cooked sushi rice can be placed in plastic bags and frozen for 3 months, microwave when needed.
Conserve the leftover nori (seaweed sheets) in a tightly sealed plastic bag and use it within a few months. It can also be stored in the freezer. Nori will deteriorate if left out of its sealed package. If you can’t find nori in your area, you can substitute it with thin cooked egg omelette cut to same size as a nori sheet. (17.5 cm x 20 cm or 7 inches by 8 inches).