CHEFKONSTANTIN KIM of ROCOCCO@ASHVEM RESORT RECOMMENDS
The contemporary version, internationally known as "sushi," was invented by Hanaya Yohei (1799–1858) at the end of Edo periodin Edo.
The sushi invented by Hanaya was an early form of fast food that was not fermented (therefore prepared quickly) and could be eaten with one's hands on the roadside or in a theatre.
The traditional form of sushi is fermented fish and rice, preserved with salt remains popular even today The term sushi "sushi" means "it's sour", a reflection of its historic fermented roots.
The science behind the fermentation of fish packed in rice is that the vinegar produced from fermenting rice breaks the fish down into amino acids.
Chef Konstantin Kim of Rococco at Ashvem Resort has simplified this preparation for you.
CaliforniaRolls
Ingredients: 120 grm Sushi rice, 15 grm mayonnaise, 20 grm cucumber, 20 grm avocado, 30 grm crab meat, 20 grm flying fish roe (eggs), 30 ml White wine vinegar, Wasabi, Pickled ginger, Nori – dried seaweed
Method: Makes 1 portion (6 pieces)
- Cook rice for 25 minutes in plain water, drain and whilst still hot, add wine vinegar, leave to marinate for 2 hours. When rice is dry add nori
- When rice is dry, lay out strips of nori and spread a layer of rice onto the seaweed strips
- Add fish roe and turn the seaweed and rice strips over so that rice is underneath
- On topside spread layer of mayonnaise, add thinly chopped strips of cucumber, advocado, and crab
- Roll lengthwise, gently and loosely so rice does not become too firmly packed and dry
- Cut into 6 pieces and serve on plate with ginger and wasabi
