My Maki

Name: My Maki
Yield: 1
Ingredients: 1.0cup Sushi rice (uncooked); 1.0cup Water; 1.0Tbsp Vinegar, rice wine; 0.5Tbsp Mirin; 0.0 kosher salt to taste; 0.5lb Tuna, steak, fresh; 0.0 Hellmann's mayonaise; 1.0Tbsp Soy sauce; 0.0 2 tsp kashmiri chili powder; 0.0 1/4 tsp szechuan chili powder; 0.0 8 oz canned jackfruit in syrup; 3.0Tbsp Lime juice; 0.0 1 1/2 TBSP fish sauce; 0.0 1 red birds eye chili, sliced thin; 0.0 1 tsp dried shirmp paste or powder; 1.0clove Garlic, minced; 1.0piece Star anise; 4.0oz Mixed mushrooms, sliced (oyster, maitake, crimini); 0.0 toasted sesame oil; 0.0 kosher salt; 0.0 1 purple sweet potato, peeled, large dice; 0.25cup Mirin; 25.0cup Vinegar, rice wine; 1.0Tbsp Salt, kosher; 0.0 water as needed; 0.0 1/4 cup prepared kimchi; 0.0 2 oz japanese cucumber, sliced lengthwise; 0.0 Green onion, split lengthwise; 0.0 Large bonito flakes; 0.0 Nori squares for maki rolls

...

Prepare the sushi rice

Sushi rice (uncooked) 1.0 cup
Water 1.0 cup
Vinegar, rice wine 1.0 Tbsp
Mirin 0.5 Tbsp
kosher salt to taste

Prepare the spicy tuna

Tuna, steak, fresh 0.5 lb
Hellmann's mayonaise
Soy sauce 1.0 Tbsp
2 tsp kashmiri chili powder
1/4 tsp szechuan chili powder

Prepare the hot and sour jackfruit

8 oz canned jackfruit in syrup
Lime juice 3.0 Tbsp
1 1/2 TBSP fish sauce
1 red birds eye chili, sliced thin
1 tsp dried shirmp paste or powder
Garlic, minced 1.0 clove
Star anise 1.0 piece

Grill Maitake Mushrooms

Mixed mushrooms, sliced (oyster, maitake, crimini) 4.0 oz
toasted sesame oil
kosher salt

Prepare the candied sweet potato

1 purple sweet potato, peeled, large dice
Mirin 0.25 cup
Vinegar, rice wine 25.0 cup
Salt, kosher 1.0 Tbsp
water as needed
1/4 cup prepared kimchi
2 oz japanese cucumber, sliced lengthwise
Green onion, split lengthwise
Large bonito flakes
Nori squares for maki rolls
Strong leaf lettuce or cabbage, for lettuce wraps
Cuttlefish crackers
Furikake, for rice garnish

Appetizer/Shareable

Spring

Summer

Fall

Winter

Autumn

Dairy Free

Tuna

platter / bamboo steamer

Created by

Brittney Jerome

Corporate Chef

...

Preparation

Prepare the sushi rice
- Wash rice in cold water. Drain and repeat until the water remains clear.
- Drain rice very well.
- Cook rice in a rice cooker, following cooker instructions. If you do not have a rice cooker, bring the water and rice to a boil together. Reduce the heat to low, cover with a tight lid, and cook for 15 minutes. Then turn off the heat, and allow the rice to rest for 15 minutes before removing the lid.
- Spread the cooked rice out, over a sheet pan. Evenly sprinkle the vinegar, mirin, and salt over the rice.
- Gently toss the rice to distribute the flavors.
Prepare the spicy tuna
5 minutes
- Combine all ingredients.
- Refrigerate for at least 1 hour before use.
Prepare the hot and sour jackfruit
5 minutes
- Tear the jackfruit into bite size pieces, whatever that looks like for you.
- Combine all ingredients.
- Allow jackfruit to marinate for at least 1 hour before use.
Grill Maitake Mushrooms
5 minutes
- Preheat a grill or grill pan, until very hot, near smoking.
- Toss the mushrooms in juts enough oil to coat, then season with salt.
- Quickly grill mushrooms until charred all over but retaining their shape. Allow mushrooms to cool.
Prepare the candied sweet potato
30 minutes
- Preheat an oven to 350 degrees.
- Arrange a single layer of sweet potato in a shallow baking dish. Add remaining ingredients to the pan.
- Add just enough water to the pan to cover the potatoes.
- Bake potatoes in oven until the liquid has evaporated and the potatoes are smashable soft and sticky.
Smash potatoes with a fork. Taste and add salt if desired.