I See You Rolling.. DIY Sushi Tips by Chef Makoto Okuwu
Remember when it was warm and we had Summer Fridays and would leave work early to run to the nearest happy hour?! Me neither! Sigh. Luckily, warmer climates are ahead..and as we wait for temperatures to rise, we can still find some fun indoor activities to keep us busy in the meantime. Aside from drinking, museums or the movies, our activities are quite limited in the winter, so we decided to start experimenting with cooking! Since ovens and kitchens can be a bit tricky in New York, we turned to sushi expert Chef Makoto Okuwu who knows a thing or two about warm weather since his namesake restaurant Makoto is located in sunny Bal Harbour, Florida. Since his popular Japanese restaurant recently launched a Build Your Own Temaki program, enabling guests to have fun rolling their own sushi– we thought the interactive activity would be fun to do at home this winter. Served with ribbon cuts of hamachi, maguro, and salmon, and veggies including cucumber, asparagus and avocado and a side of spicy aioli and unagi sauce as well as several sheets of dried nori for hand rolling, here’s some steps to make you a pro at home. Girls night anyone?
Step 1: Place a piece of the nori paper in the palm of your hand.
Step 2: Put the rice on the nori and press it down to slightly spread it out.
Step 3: Dab on some wasabi. Be careful, the green stuff is hot!
Step 4: Layer in the fish and veggies.
Step 5: Drizzle on some sauce
Step 6: Roll nori into a cone shape, dip into soy sauce as desired.
There’s no need to train for decades to master the hand roll.