Alfred A. Knopf New York 2006
The Sushi Experience
HIROKO SHIMBO
PHOTOGRAPHS BY JIM SMITH
Hiroko’sThick Roll
Hiroko nofuto-maki
H
ere I use my favorite filling ingredi-ents, all of which take little effort toprepare. I cook the shrimp in their ownshells, so they absorb the color pigmentsof the shells, making them an attractivebright reddish pink. But you can substi-tute already prepared shrimp from yourfishmonger or supermarket.
MAKES 4 THICK ROLLS
4 large eggs16 medium shrimp in their shells (31 to35 count per pound)Sea salt, sugar, and
komezu
(ricevinegar)1 medium carrot (3
1
⁄
2
ounces), cut intofine julienne, 4 inches long (about1 cup)12 asparagus spears, with toughbottoms removed6 simmered
shiitake
mushrooms(3 ounces) (page 63), cut in thinslices, or 8 brown mushrooms1 tablespoon vegetable oil
THE SAUCE:
Sriracha
mayonnaise sauce(page 82) (optional)Sixteen
1
⁄
2
-inch-square and 4-inch-longcucumber sticks from 1
1
⁄
2
Japanesecucumbers or other cucumbers (forcutting instructions, see page 99)6 cups (lightly packed) prepared sushirice (1
1
⁄
2
cups, 9.5 ounces, per roll)(page 58)4 whole sheets
nori
(laver); choose thethick varietyPut the eggs in a pot with water tocover, set over medium heat, and bringto a boil. Reduce the heat to simmerand cook the eggs for 12 minutes.Plunge the eggs into a bowl of ice-coldwater and cool immediately. Shell theeggs and cut each into quarters length-wise.In order to minimize curling up of theshrimp during cooking, make severalvery shallow diagonal cuts across thebelly side of each shrimp, pull on theends, and bend it backward (page 111).Bring water to a boil in a mediumcooking pot and add a little salt. Addthe shrimp and cook for 2 to 3 minutes,or until cooked through. Drain and coolbriefly under cold tap water. Drain theshrimp again, remove the shells, andtoss them in a bowl with
1
⁄
4
teaspoonsalt,
1
⁄
4
teaspoon sugar, and 2 teaspoonsrice vinegar.Mix
1
⁄
4
teaspoon salt,
1
⁄
4
teaspoonsugar, and 2 teaspoons rice vinegarin another bowl, add the juliennedcarrots, and toss (what you are makingis quick-pickled carrots). Let the carrotssit for 10 minutes, then drain andsqueeze them gently to remove excessliquid.Cook the asparagus in salted boilingwater for 1 minute, then drain and coolunder cold tap water. If you are usingbrown button mushrooms instead of
shiitake,
cut them into thin slices andcook them in a heated skillet with a littleoil and salt for 1 minute.Line up the filling ingredients
— Sriracha
mayonnaise sauce (optional),shrimp, carrot, asparagus, cucumber,
shiitake
mushrooms, and hard-boiledeggs—on a tray. Now follow theinstructions in the Master Recipe(page 94).
ADDITIONAL INSTRUCTIONS
1.
If you are using the
Sriracha
mayon-naise sauce, smear 2 to 3 teaspoonsacross the center of each roll.
2.
Spread one-quarter of the fillings inthe following order: asparagus, hard-boiled eggs, mushroom slices, shrimp,cucumber sticks, and carrot.
3.
You can prepare this roll half a dayin advance.
4.
Serve the rolls with the additional
Sriracha
mayonnaise sauce, or if youhave not used
Sriracha
sauce in the rolls,
tsuke-joyu
(page 77) makes a nicedipping sauce.
98
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Hiroko Shimbo's Sushi Roll (Recipe)
From Hiroko Shimbo, the well-known and widely admired authority on Japanese food, here is the most comprehensive, engaging, and instructive book that has ever been written on the fascinating world of sushi—the delights of eating it, preparing it, and savoring it in its many forms. Enjoy this free recipe for hiroko no futo-maki.
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