COOKING TIME
Cooking Time: 35 - 40 minutes
Sushi Rice: 30 - 40 minutes
Rolling: 1-2 minutes
For those who think Sushi is about raw fish, please think again. Sushi means Seasoned Rice with Ingredients. The “Ingredients” can be vegetables, meats like Beef and Chicken, and of course, can be fish. Fish happens to be the most popular ingredient. By the way, the ingredients for Sushi is called Neta in Japanese.
I’ve come across numerous folks who were not so fond of Sushi. Their idea of Sushi was raw fish. “Would you like to try making chicken sushi or cooked seafood sushi?” I ask one participant during the sushi class. “No thanks. I don’t eat raw fish.”
It’s interesting to note how our mind works once we set the idea to settle in. Whether it is correct information or not, once we believe that is what it is, it’s hard to change. It is certainly almost impossible for someone else to change that belief. This is the reason why I keep writing these recipes and remind everyone that, always check what you believe. You will find out and be surprised most of what you believe to be true, is not what you think it is.
When it comes to sushi, many people associate it solely with raw fish. However, sushi is much more than that. Sushi refers to Seasoned Rice with Ingredients, which can include vegetables, meats like Beef and Chicken, and fish. While fish is a popular choice, it's essential to broaden our understanding of sushi.
During sushi classes, I often encounter individuals who are hesitant about sushi because they believe it consists only of raw fish. To challenge this perception, I invite participants to explore alternative sushi options, such as chicken or cooked seafood. We can expand their culinary horizons by introducing them to new flavors and ingredients.
That brings us to Ebi Mayo, a beloved sushi roll in Japan. It features lettuce-wrapped shrimp with mayonnaise—a combination that perfectly embodies the Japanese love for mayo (especially Kewpie!). Imagine the delightful blend of flavors when you wrap it with lettuce and sushi rice, creating a Shrimp Mayo Rice Salad. The taste is simply irresistible.
Now, you might wonder if this dish is truly authentic. I encourage you to question your belief system. Yes, Ebi Mayo is an original modern Japanese sushi creation. If you ask any Japanese person about "Lettuce Maki," they will confirm its existence and express their fondness for it.
Here are some tips to enhance your Ebi Mayo experience:
1. Use cooked/poached shrimp:
If raw shrimp is unavailable, cooked frozen shrimp can be used. Alternatively, thaw frozen uncooked shrimp, cook it, and incorporate it into the roll.
2. Lettuce Roll:
In Japan, lettuce rolls are also famous. You can substitute lettuce for nori to create a refreshing and crisp alternative.
3. Add a Spicy Twist:
Mix in some hot sauce when combining the shrimp with mayonnaise for an extra kick of flavor.
4. No Sushi Rice? No Problem:
If you need more time, plain rice can be used as a substitute for sushi rice.
Ready to make your own Ebi Mayo Temaki? Here's what you'll need:
INGREDIENTS (for one roll):
30 - 50g Sushi Rice
1 Nori Seaweed, half sheet
2pc (10g each) Poached Shrimp
20 g Mayonnaise
1 Green Leaf (or any kind) Lettuce
2-3 English Cucumber, Julienned
Optional
1 - 2 pcs Avocado, sliced ½ inch thick
TOOLS:
Cutting Board
Knife
INSTRUCTIONS:
1. Make Sushi Rice using this recipe.
2. Chop the poached shrimp into small dice.
3. In a bowl, mix the chopped shrimp with mayonnaise.
4. Hold the half sheet of Nori in your left hand, with the rough side facing up and your thumb on top.
5. Wet your right hand.
6. Grab a golf ball-sized portion of sushi rice, approximately 30 - 50g.
7. Place the sushi rice on the top left corner of the Nori.
8. Using your right palm, apply pressure to spread the sushi rice diagonally at a 30-degree angle.
9. Add lettuce, followed by Ebi Mayo and julienned cucumber.
10. Pick up the bottom left corner with your right thumb and index finger, and roll it up diagonally about 70 degrees until you reach the top of the Nori.
11. Grasp the "thick" rolled part (not the right edge of the Nori) and continue moving clockwise until it is completely rolled up.
12. Dip the roll into soy sauce and enjoy it immediately to prevent the Nori from becoming soggy.
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