Wednesday, October 26, 2011
Papaya Shikai Maki & How to Roll Them
2. Plop out the rice onto the long nori sheet. Don’t put any too close to the top
or bottom edge.
3. Press out the rice all over the nori sheet, but leave the top and bottom edge
free (about 2-3cm). Why is the bottom lip rolled up already rolled up - see next step
4. Roll the whole sheet up tightly
5. Using a very sharp and wet knife, cut the roll in half vertically.
6. Cut each half in half.
7. Lay out the other 2 long nori sheet halves just like you did the ones in step #1,
and place 2 of the cut halves back to back (with a small valley left in between -
but the bottoms should be touching) at the bottom edge of the norin sheet.
8. Place the 1 thick or 2 thin papaya strips in the "valley" you created with the
first 2 quarters of the roll you sliced up. Then, carefully place the other 2 quarters
on top in the mirrored image of the first 2. If you were to remove the papaya, it
would leave an empty diamond shape
9. Very carefully roll the whole roll forward, making sure to wrap tightly. Continue
until you reach the end and then smear some more sushizu on the end to hold it sealed.
10. This is where I made my first mistake. Don’t cut it in half - I found this made it
harder to cut those thin pieces I was talking about. Just start at one end and work
your way down like you would a normal maki sushi roll.
11. At-DA! I’m not sure I’d eat these with soya sauce, but you can if you wish.