SUSHI CAKE

MAKIMONO:
(a) Kanikamamaki – is a Hosomaki type of Makimono that uses “Kani” or artificial crab meat as its single ingredient. Prepare 2 pieces of "Kani" per sheet. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the crabsticks in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Once rolled, the rice must cover the crabsticks entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Kanikamamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(b) Tekkamaki – is a Hosomaki type of Makimono that uses “Maguro” or Tuna as its single ingredient. Prepare cuts of Tuna ¾” x ¾” x 8.3” in thickness and length. Use only ¾ of a Nori sheet (cut lengthwise) and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Lay the Tuna in the center and roll the Tekkamaki using a “Makisu” or bamboo mat. Some prefer Wasabi paste together with the Tuna. Once rolled, the rice must cover the tuna entirely.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again on the bias to achieve the desired cut in the picture. A single roll usually makes around 8 pieces of Tekkamaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish. Some would also prefer some Lemon, Lime or Calamansi added to their Shoyu or soy sauce.

(c) Futomaki – are thick, large or fat rolls usually 1½ inches in diameter and have around 3 or more ingredients. Prepare the following: 4 pieces Nori, 12 pieces Cumber sticks about 2½ inches in length and ½ inch thick (remove seeds), 4 pieces Tamago ¾” x ¾” x 8.3” in thickness, 8 pieces crabstick, 8 pieces ripe Mango strips 2½ and length and ¾ inch thick, 4 strips of Kampyo with each strip covering the length of the Nori and several tsp of “Oborro” or pink fish powder.

Use only 1 Nori sheet and add a thin layer of rice on the dull side of sheet and not on the shiny side. Don’t pack it too tight since you will be rolling it anyway. Leave at least ½ inch clearance from the bottom of the Nori and at least 1 inch from the top help close the Futomaki later on. Lay 2 pcs crabstick in the middle of the sushi rice. Below the crabsticks add 2 pcs Mango strips and above it add 3 pcs of Cucumber sticks (make sure the Cucumber is skin side down). Add some Oborro powder above the Cucumber sticks. Add a strip of the Tamago between the Cucumber and the crabstick. Add a strip of Kampyo between the crabstick and the Mango strips. Make sure the edge of the Nori and Makisu are aligned before you start to roll the Futomaki. Using both hands grab the ½ clear edge of the Nori and Makisu with your pointer and thumbs roll away from you while holding the rest of the contents with your other fingers. Press the clear edge of the Nori against the edge of the layer of rice at the top. Roll using the Makisu and make sure that it is firm. Do not press too hard otherwise the insides may spill out from the sides.

Cut the roll in the center and place the halves together to check if they have the same length. Cut the ends to achieve an even length of the halves. Cut the halves in the middle once more to make 4 rolls. Cut each roll again in half to make around 8 pieces of Futomaki.

Serve with Shoyu or soy sauce for dipping and pair it with Wasabi or freshly grated Japanese Horse Radish.