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| Masago |
There are tons and tons of things you can make with it, so I thought I'd show you how to use it in Maki (cut rolls).
For this roll, I'm keeping it simply, just using Cucumber and Masago.
First thing to do is slice up some Cucumber...
Next, lay down a sheet of Nori. Remember, the smooth side goes down; rough side up.
Next you'll want to lay down your rice to cover 2/3 of the roll.
Spoon a few tablespoons of Masago onto your rice.
Then spread it around evenly. You'll want to cover most of the rice, but you don't want or need to cover the front or back, where the rice will connect with itself once rolled.
Lay your cucumber in the center of the roll.
Start rolling. Remember to tuck the Nori in like a burrito once the one end of the Rice and Nori meet the center of the Nori sheet. Wet the open end of the Nori with a little water so it will stick (don't soak it).
Continue rolling. Use a little bit more water if needed, if the Nori sheet doesn't stick to itself.
Cut off the end pieces for a better presentation. Feel free to eat those pieces.
Proceed to cut the roll in two. Take the two halves of the roll and cut them in half. Take all the pieces and cut them in half again, so that you wind up with 8 pieces of Maki. Remember to keep your knife clean between cuts.
Go ahead and plate!
Also, usually there is a slightly flatter side of the sushi. I usually put the flatter ends against one another on the plate like in the image below.
Next to the Cucumber Masago Roll are 4 pieces of Cucumber Sushi topped with Masago (why let it go to waste, right?). Please check my blog for a tutorial on Cucumber Sushi. Also, I may do a video on Cucumber Sushi, since slicing the cucumber can be tricky and somewhat dangerous.
Please enjoy!
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