Salmon and Avocado
Maki Roll
Ingredients
Sushi rice
Nori seaweed
Avocado, sliced into strips roughly 3cm in
length and 1cm wide
Fresh salmon, sliced into similar size pieces
Note: To create a Maki roll, a bamboo
rolling mat is essential and can be purchased
from most large supermarkets or Japanese
supermarkets.
Method
1. All sushi rice varies, therefore you should
follow the instructions carefully. As a guide
the rice must be washed several times until
the water runs clear, then soaked for 15
minutes and drained for a further 15
minutes.
2. Cook the rice following the instructions
on the pack.
3. Allow the rice to cool then mix in a
tablespoon of rice vinegar (tablespoon per
four person rice quantities).
4. Lay a sheet of Nori seaweed onto the
bamboo rolling mat.
5. T_hen with wet hands (to stop the rice
sticking to you) spread a thin layer of rice
Pan-Asian
over the seaweed leaving a 1cm gap at the
top edge.
6. Lay the strips of avocado and salmon (or
your choice of filling, including extras such
as mayonnaise or sesame seeds) horizontally
Delights
across the centre of the rice.
7. Begin rolling up from the bottom.
Hint: Roll in stages, tightly, with each side
being kept flat to make a square shape.
8. Wet the rice-free edge with a finger of
water and press down to stick.
Head Chef, Norman Harkness at Ithaca in Manchester
9. Cut into six even sized pieces.
10. Perfecting the rolling technique will
provides us with this month’s Pan-Asian feast
take practice, good luck!
King Prawn Tempura
amount of tempura batter in.
Ingredients Hint: It should sizzle and cook immediately.
16 Raw King prawns 4. Dip the prawns into the batter then gently
100g Japanese tempura flour drop into the oil and fry for up to four minutes.
150ml iced water 5. Remove prawns and place on kitchen towel
1 litre of vegetable oil to drain excess oil.
6. Serve with your choice of dipping sauce. My
Method preference is Ithaca’s homemade Ten Dashi
1. Heat the vegetable oil in a wok, deep sauce broth, however this may be difficult to source.
pan or a deep fat fryer. Instead use Ponzu sauce (soy and yuzu juice)
2. Mix the flour and the water to create a lumpy which is available from Japanese and Chinese
consistency that finely coats the back of a spoon. supermarkets.
3. Test the oil temperature by dropping a small
Ithaca Manchester, 36 John Dalton Street
Manchester, M2 6LE, +44 870 740 4000
32 waterfrontmagazines.co.uk
www.ithacamanchester.com
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