Except for the ingredients, a burrito does look a lot like a maki or a temaki roll. Here’s Chef Devaux going at it again, Nippon-Mex style.
Take a piece of 200 g sashimi grade salmon) and cut it into thick slices (0.5 cm). Use a really sharp knife and make the cuts in one swooping motion. This is the way to cut all fish for sushi, in order to make nice, clean cuts, which results in better looking slices.
Cut a red bell pepper lengthwise in half and remove the pith and seeds. Then cut the pepper lengthwise into thin slices.
Cut off a piece of cucumber of 10 cm long. Cut it lengthwise in half and use a spoon to remove the seeds and moisture. Then cut the cucumber lengthwise into thin slices.
Get a green lettuce and take off a few leaves, approximately with the same length as the other vegetables.
Using a vegetable peeler, cut a raw orange carrot lengthwise into thin slithers. I’m saying orange, but If you prefer carrots in a different color, that’s perfectly fine. Available colors range from white and yellow to purple and black. In this case, orange simply looks nice.
Place a sheet of nori with the shiny side down on a rolling mat. Take 180 grams of cooked and seasoned sushi rice and spread it out evenly on the nori. Make sure you end up with a thin layer of rice, because you’ll need to have room for the other ingredients. Leave a strip of 5 cm wide, opposite the side you’re standing, with no rice on it. You’ll need this to properly close the roll at the end.
Now sprinkle some toasted sesame seeds on top of the rice. Place 2 or 3 lettuce leaves on the bottom half of the nori sheet closest to you.
Next, spread at least 2 tablespoons of tobiko on the lettuce. If you like, you can use even a bit more of this great tasting fish roe.
Now add some spicy mayonnaise. You can use ready-made mayonnaise from a store, but it’s much nicer to make it yourself, following the recipe of Chef Devaux’s home-made Kewpie mayonnaise. Spread the mayo evenly over the lettuce, but make sure you don’t overdo it. You don’t want the roll dripping with mayonnaise.
Next, put a few slices of bell pepper and cucumber on top, followed by 2 thick slices of salmon. Finish by placing some strips of carrot on top of the salmon. Now you’re ready to roll.
The roll is quite thick, so a rolling mat really comes in handy. Pull up the side closest to you and keep the ingredients inside using your fingers, while curling the mat and nori sheet over the filling. Use your hands to tighten the roll while rolling. Pull up the rolling mat a bit, roll forward until the roll is sealed.
If your rolling technique can use some improvement, here Chef Devaux teaches you all about basic sushi rolling.
Take a sheet of grease proof baking paper with a length of 10 cm longer than the burrito roll. Roll the paper around the burrito roll until there’s a piece of paper left of 10 to 20 cm. Tuck in the edges and continue rolling until the burrito roll is completely wrapped.
Wet a sharp knife and cut the roll in a 45 degrees angle. Now you’re done. Serve it on a bamboo plate to make it look even better. Enjoy!
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