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 2,717
printed 104

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!
It couldn't be simpler - just dissolve a fish stock cube in miso soup to get a deep seafood flavour, as if you've spent hours making a real stock!
Hot water, Miso (red), Fish stock cube, Dried wakame seaweed (optional), Spring onion (optional)
HOME
This is a recipe from the personal chef to Francois Mitterrand, Daniele Delpeuch.
Eggs, Egg yolk, Mushrooms (small), Onion, Fresh parsley, Lemon juice, Unsalted butter, Salt & pepper, Toast or croutons
HOME
An all American breakfast essential.
Potatoes, Salt, Pepper, vegetable oil
HOME
It's so simple to make when you use Tahini.
Tahini, Noodle stock (mentsuyu), concentrated, Water, Crushed sesame seeds, Granulated sugar, Ginger (grated), Miso
HOME
The noodles are actually spaghetti with bicarbonate of soda! The soup is made using a pork stock cube, but you can use whatever you have at home.
Spaghetti, Hot water, Salt, Bicarbonate of soda, Pork stock cube, Hot water for soup, Toppings
HOME
Use tinned cod roe and add to pasta aglio olio e peperoncino to make a wonderful dish.
Garlic, Dried chilli, Tinned cod roe (100g), Olive oil, Single cream, Salt for pasta, Linguine, Parsley
HOME

Similar Recipe

The longer you leave the egg in oyster sauce, the tastier this dish.
Boiled eggs, Oyster sauce, Sake, Soy sauce, Flour (for dredging), 【Batter】, Flour, Water, Salt, Vegetable oil (for frying)
Nanita
PRO
This reminds me so much of mum's cooking...ah, the good old days! The Japanese love chicken thighs, Britons like breast fillets. It is interesting!
Chicken breast fillets or thighs, Chicken stock , Eggs, Onion, Spring onion, Sake (or white wine), Sugar, Soy sauce, Coriander leaf to garnish, Chilli powder (optional), Cooked rice
cookbuzz
PRO
After a hard day, this is like heaven!
Cooked rice, Japanese curry cube, Cheddar cheese, Egg
KMR-type-B
HOME
The tofu and egg white makes this recipe nice and light.
Asparagus, White fish fillets, Tofu, Egg whites, Ginger, Salt, White soy sauce (or light soy sauce), Green laver, Hard boiled eggs, Vegetable oil for frying, Toppings:, Spring onions, Salted lemon juice
yhiranuma
PRO
Cover the rice with an omelette and pour round the chicken curry - make it fun looking for the kids!
Eggs, Salt, Butter, Cooked rice, Chicken curry
KitchenCIB
HOME
You only need 3 ingredients to add to the rice: pork, egg and peas - so simple but so tasty.
Cooked rice, Minced pork, Eggs, Salt, Soy sauce, Sugar, Chicken stock granules, White wine, Mirin, Salt & pepper, Green peas
KitchenCIB
HOME

All New Recipes

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.
 
The combination of chocolate, peanut butter and oatmeal are the trifecta of flavor for cookies! In this special episode my wife shows her outstanding recipe for No-Bake Chocolate Peanut Butter Oatmeal Cookies that will be the best cookies that you have ever eaten! See my beautiful wife’s recipe