Food & Drinks

Tip: make sushi at home

Tip: make sushi at home

Say wine, snacks or haute cuisine and the gourmands at online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our cheffies serve you: make california rolls at home.

Restaurant owner, TV chef, and chef Jeroen Meus has been cooking daily in the kitchen of Daily Cost for ten years. Over the years, many recipes have come and gone, and he is now five cookbooks further. But a new copy is coming; 10 years of Daily Cost. The book contains 250 recipes that have not previously appeared in book form, ranging from fish, meat, vegetarian to sweet – something for everyone! Our favorite: the California rolls.

INGREDIENTS
500 g sushi rice
2 tsp salt
8 tbsp sushi vinegar
240 g crab meat
1 tbsp mayonnaise
1 tbsp ketchup
whisky
juice of ¼ lemon
1 avocado
1 bag of crispy onions
1 jar of fish roe
4 sheets of nori
wasabi
soy sauce
pickled ginger
cayenne pepper

How to make California rolls at home

  1. Rinse the sushi rice a few times until the water is clear. Place the rice in a pot with 7.5 deciliters of water and let it cook on medium heat without a lid.
  2. Dissolve the salt in the sushi vinegar. Pour the rice into a large bowl and add the sushi vinegar. Mix gently. Make sure the rice cools down as quickly as possible.
  3. Drain the crab. Mix the mayonnaise with ketchup and a small splash of whiskey. Add the lemon juice and season with cayenne pepper. Mix in the crab. Cut the avocado into thin slices. Place the crispy onions on a baking sheet.
  4. Put some cold water in a bowl. Place a sheet of nori with the shiny side up on the work surface.
  5. Moisten your hands with cold water and spread a thin layer of rice over the nori. Flip the sheet with the rice over and place a line of crab in the middle. Cover with slices of avocado. Spread some wasabi on the top edge of the sheet and roll it closed from bottom to top. Make the other rolls in the same way; coat two in the crispy onions and leave the other two plain. Cut the rolls into slices. Place some fish roe on the sushi without onions. Serve the California rolls with extra wasabi, soy sauce, and pickled ginger.

Title: 10 years of Daily Cost
Author: Jeroen Meus
Price: €39,99
Publisher: Manteau