Smoked Mackerel & Surimi Maki Sushi Rolls

Mayonnaise, soy sauce and Gochujang make a wonderful spicy sauce.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)
Serves 3 Prep: 30 min Cook: 20 min

Ingredients

Nori sheets 2
Sushi rice 2 gou (300g)
Smoked mackerel fillets 4
Surimi (crab sticks) 4
Eggs 2
Sugar 1 tsp
Salt 1 pinch
Water 1 tbsp
Basil leaves 6
Cucumber 10cm
【Sauce】
Mayonnaise 3 tbsp
Soy sauce 1 tbsp
Gochujang 1/2 tsp

Method

1
Remove the centre of the cucumber and cut into fine strips. Soak in salted water for 30 minutes. Make a flat omelette with the beaten egg. Mix the sauce ingredients together.
2
Tear apart the surimi into long strips (8 in total). Cut the mackerel fillets into 3 pieces each.
3
Cover the bamboo mat with cling film and lay down a nori sheet. Divide half the cooked rice into 4 small balls and place on the nori.
4
Leave the top 1/5 of the nori sheet free and spread out the rice over the remainder.
5
Sprinkle plenty of sesame seeds over the rice. You could reverse the whole nori and rice if you like uramaki (reverse maki sushi roll).
6
I'm not brave enough, so I'll roll it as it is.
7
Place half the ingredients in rows across the centre of the rice and pour the sauce over, then cover with the other half of the ingredients.
8
Now it's time to roll it. Lift the nori and bamboo sheet nearest you and roll over to just cover the ingredients (don't go right to the top).
9
Press down firmly with your hands and continue to roll until the rice is covered. Stop and press firmly here so that the rice sticks.
10
Continue rolling to cover the clear nori line at the top and press down firmly once again.
11
Remove the roll from the bamboo mat. Wet your knife and cut swiftly into 8 pieces (cut in half then half again to get even slices).
12
Arrange the middle 6 slices standing upright on the nori and staggered. The other two (end) slices should be face up (so you can see the ingredients) - this is how it is served in restaurants.

Tips & Note

●As with onigiri and other similar delicacies, don't overfill with ingredients otherwise it will look too messy.
●This looks really difficult but once you give it a go, you'll realise how simple it is!

Smoked Mackerel & Surimi Maki Sushi Rolls

Mayonnaise, soy sauce and Gochujang make a wonderful spicy sauce.

Recipe By: Tobuchan (https://cookbuzz.com/kitchen/25)

Serves 3

Prep: 30 min

Cook: 20 min

Ingredients

Nori sheets 2
Sushi rice 2 gou (300g)
Smoked mackerel fillets 4
Surimi (crab sticks) 4
Eggs 2
Sugar 1 tsp
Salt 1 pinch
Water 1 tbsp
Basil leaves 6
Cucumber 10cm
【Sauce】
Mayonnaise 3 tbsp
Soy sauce 1 tbsp
Gochujang 1/2 tsp

Smoked Mackerel & Surimi Maki Sushi Rolls

Recipe ID :1560 Posted on 19 JAN 2016

Serves 3

Prep 30min
Cook 20min
views 4,353
printed 132

saved 0

Mayonnaise, soy sauce and Gochujang make a wonderful spicy sauce.

Share

Ingredients

Print Ingredients Email Ingredients
2
2 gou (300g)
4
4
2
1 tsp
1 pinch
1 tbsp
6
10cm
3 tbsp
1 tbsp
1/2 tsp

Method

Prep
30min
Cook
20min
1
Remove the centre of the cucumber and cut into fine strips. Soak in salted water for 30 minutes. Make a flat omelette with the beaten egg. Mix the sauce ingredients together.
2
Tear apart the surimi into long strips (8 in total). Cut the mackerel fillets into 3 pieces each.
3
Cover the bamboo mat with cling film and lay down a nori sheet. Divide half the cooked rice into 4 small balls and place on the nori.
4
Leave the top 1/5 of the nori sheet free and spread out the rice over the remainder.
5
Sprinkle plenty of sesame seeds over the rice. You could reverse the whole nori and rice if you like uramaki (reverse maki sushi roll).
6
I'm not brave enough, so I'll roll it as it is.
7
Place half the ingredients in rows across the centre of the rice and pour the sauce over, then cover with the other half of the ingredients.
8
Now it's time to roll it. Lift the nori and bamboo sheet nearest you and roll over to just cover the ingredients (don't go right to the top).
9
Press down firmly with your hands and continue to roll until the rice is covered. Stop and press firmly here so that the rice sticks.
10
Continue rolling to cover the clear nori line at the top and press down firmly once again.
11
Remove the roll from the bamboo mat. Wet your knife and cut swiftly into 8 pieces (cut in half then half again to get even slices).
12
Arrange the middle 6 slices standing upright on the nori and staggered. The other two (end) slices should be face up (so you can see the ingredients) - this is how it is served in restaurants.

Tips & Note

●As with onigiri and other similar delicacies, don't overfill with ingredients otherwise it will look too messy.
●This looks really difficult but once you give it a go, you'll realise how simple it is!

HOME
Tobuchan
I’ve got 228 recipes!
とぶちゃん
TOBUCHAN
Step into my kitchen!
Add bicarbonate of soda to boiled red cabbage water, it will turn this beautiful shade!
Boiled eggs, Red cabbage, Bicarbonate of soda
HOME
The smoked mackerel is well supported by a sauce made from the mackerel, mayonnaise, soy sauce and capers - try it!
Nori sheets, Sushi rice, Smoked mackerel fillets, Basil leaves, Pickled mooli (takuan) (optional), Sauce recipe, Mayonnaise, Soy sauce, Smoked mackerel fillet, Capers
HOME
I discovered Arabiki sausages in a Japanese store in London.
Strong flour, Granulated sugar, Salt, Melted butter, Dried yeast, Hand-hot water, Butter (for glazing), Arabiki sausages, Flour for dusting
HOME
Use two baking trays (size 18cm×12cm, 1cm high) from John Lewis to make perfect sized sushi.
Sushi rice, Spring onions, Smoked salmon, Wasabi
HOME
I never thought you could make taiyaki at home, but it's really good fun.
Self raising flour, Granulated sugar, Salt, Baking powder, Egg, Melted butter, Milk, Vanilla extract, Tinned azuki beans (sweet)
HOME
Sausage with rice? Amazingly, it works!
Cooked rice, Your favourite sausage, Egg, Lettuce leaf, Ketchup, Wholegrain mustard, Nori sheet
HOME

Similar Recipe

It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
You'll be pleasantly surprised by the sweetness of the leek. The soup is nice and gentle and can be eaten with a variety of main dishes.
Leek, Water, Eggs, Weipa (Chinese condiment), Sake, Salt, Potato starch
himawari
HOME
A perfect harmony of soft leeks and half-boiled poached egg - light and delicious!
Leeks, Dashi broth or chicken stock, Butter, Soy sauce, Eggs, Vinegar, Chives or spring onions
yhiranuma
PRO
I made this rice bowl because the Polish ham looks really beautiful and easy to use. It was delicious.
Morliny smoked pork belly ham, Eggs, Spinach, Light soy sauce, Ginger preserve, White wine, Salt, Butter, Noodle broth (mentsuyu), Water, Sesame seeds, Cooked rice
KitchenCIB
HOME
Use a batella mould to make this easy sushi.
Cooked rice, Sushi vinegar, Smoked mackerel fillets, Pickled ginger (gari), Wasabi
KitchenCIB
HOME
I put some delicious teriyaki chicken on my rice. Yummy!
Chicken thigh (or breast), Egg, Spring onion, Soy sauce, Mirin, Sake, Sugar, Ginger, Sesame seeds

All New Recipes

Natural Antibiotic Food:
Pancake:, Water , Corn , Turmeric , Seasoning All Purpose, Cabbage , Self Raising Flour, Corn or potato starch , Parmesan cheese, Eggs, Oil:, Vegitable oil, Sauce:, Okonomi sauce or Tomato sauce, Japanese kewpie Mayonnaise
My go to party dish is beer bread and spinach dip because it's easy to make and is a hit at nearly every event. Frozen chopped spinach, sour cream and a few other ingredients combine to make an amazing Spinach Dip with flavours complementing a hoppy dense beer bread
 
A wonderful aroma of garlic and the sweetness of honey. You can eat this forever!
Chicken thighs (skin on, boneless), Salt & pepper, Paprika, Olive oil, Garlic, Honey, Chicken stock, Soy sauce, Vinegar, Sesame seeds, Spring onions
cookbuzz
PRO
Beef Wellington is a true delicacy often served on holidays and very special occasions that your dinner guests will find very impressive. Making a great Beef Wellington is actually easier than it looks. In this short video I demonstrate how to make an Italian Style Beef Wellington.
 
Quick & Easy Pasta Recipes
Spaghetti, Tomotoes, Spring Onion, Prociutto, Parmesan cheese, Garlic & Cheese Spread, Olive oil, Jalapeños
Pork is a staple in Italian cooking. The Italian Herb Pork Loin in this video takes simple ingredients and turns the pork loin into a dish that is perfect for a party or a Sunday dinner but quick enough to make during the working week.