Miku sushi: Red wave roll
Sushi Chef Hiroshi Hoshiko, Minami Restaurant
Published Wednesday, August 5, 2015 10:20AM PDT
Last Updated Wednesday, August 5, 2015 10:26AM PDT
Red Wave Roll
- Slice red tuna (approximately six pieces)
- Dungeness crab
- Sliced avocado (four to five pieces)
- Sheet of nori (dried seaweed)
- Masatake sauce (minced ginger, diced onions, soy sauce, vinegar, and sesame oil)
- Handful of sushi rice
Place your nori on a bamboo mat. Dip your hands in water. Make sure your fingers are wet so the rice doesn’t stick. Put the rice on top and start spreading it with your fingers. Flip it around so that the non-rice side faces up.
Using a spoon or your hand put the Dungeness crab horizontally across the nori. Then, place the sliced avocado in strips next to the crab.
Roll away from you. Using the bamboo mat, form the roll. Place the red tuna on top. Then, what may help is to put plastic wrap on the bamboo sheet. This helps you to keep the roll nicely compact before slicing. Start trying to form the roll again.
Pull the plastic wrap away if necessary and start to slice. You should be able to have eight pieces.
Using a spoon, put some of the masatake sauce on top of each piece. Serve on a nice long plate.