Welcome back to another cooking video.
I’m Chef Devaux and today I’m going to
teach you how to make a Salmon Maki Roll just
a little bit different.
It’s going to have instead of having the
salmon inside, it’s going to have the salmon
coming sort of out of the Nori and going over
the top.
The reason for the subtle difference is if
you’re making sushi at home and you want
to have a large variety for your friends but
you only have two kinds of fish then it’s
going to look very boring if you have just
ten salmon rolls and ten tuna rolls, they
will look exactly the same.
This is why you want to use different techniques
of rolling and different ways of preparing
it to make it look like you have a vast variety
of different kinds of sushi so your friends
will be interested and try different things
and be excited about it.
This is one of those techniques you can use
to make it look more interesting.
Let’s get cooking—let’s go!
Here I am taking a block of sushi-grade salmon.
If you want more information about that click
on the link on the top left corner of your
screen.
I’m just going to cut a 45-degree angle
piece off, just like this, and I’m going
to place my fingers on the corner and slice
in one smooth motion all the way across.
It’s very important not to saw when you’re
cutting the sashimi.
You want to make sure to have it in one long
smooth cut because otherwise it just ruins
the entire texture of everything, and you
want to have a very sharp knife like this
one when you’re doing this.
Once you’ve cut enough, take a cucumber.
Wash this and rub it with salt to take the
bitterness out of the skin.
I am just going to cut it in half and then
into quarters.
I’m going to take the quarters and remove
the seeds, so I’m going to do a 45-degree
cut there to take away the seeds.
Now I’m going to julienne this, make thin
strips with my knife, so up and down quickly.
You want to put this on the side for later.
Now you take a rolling mat and you place half
a sheet of Nori on it, and then you take 18-grams
of cooked and seasoned sushi rice and you
just lay it into the middle.
If you don’t know how to make cooked seasoned
sushi rice then check out my recipe by clicking
on the top left corner of you screen.
And note I’m leaving a little bit of a gap
on both sides, laying it in the center more
or less.
Now I’m going to take some fresh wasabi
and spread it across with my index finger,
and then I’m going to add the julienne cucumber
I just cut.
Not too much because if you overfill it then
you won’t be able to close it properly,
so it’s key to know how much you put inside.
I’m just going to take the salmon sashimi
slices I cut earlier and place them half on
the Nori and half off the Nori, this is so
you get that effect later on of having it
coming out of the Nori when you roll.
Just place the sashimi slices all the way
across, once that’s done you’re going
to want to roll.
Bring up the back of the rolling mat and curl
it over and close it before you hit the salmon,
and then just roll forwards and over the salmon,
and then keep rolling until the salmon is
in top orientation.
Now it’s on top so I’m going to press
it into a square firmly.
There we go, now turn it around for cutting.
I’m going to just take a knife and cut it
in half and then I’m going to clean the
knife off with a wet rag, this will keep the
knife from dragging down on the rice.
I’m going to cut the half into quarters
and again clean the knife.
Pretty much after every cut you want to clean
on a damp rage.
Here I am just going to cut the quarters into
eighths.
There we go, last cut.
I’m going to firm it up again with a rolling
mat just to bring it back into shape if anything
went out of place during cutting.
I’m going to take the end pieces and I’m
going to gobble these up in a second.
I’m going to take two pieces and put them
up opposing each other just like this, and
the next one, again opposing.
This is a great way to present them on a plate.
There we go, Voilà, done!
Alright there we go, this is the end of the
video.
I hope you enjoyed it and if you’re going
to make this, you might as well make these
as well.
Salmon Dream, the top one, pretty nice.
You’re just going to need some shrimp for
that.
The next one Salmon Halloween Balls, basically
you can go ahead and make that because you
don’t need any more ingredients.
And the last one is Salmon Battleship Roe,
you’re going to need some salmon roe for
that and then you’re good to go with that
one, too.
If you want to see some more of my videos
in the future then subscribe to my channel
by clicking on the top left corner of your
screen, and check out my website MakeSushi.com
by clicking right there.
It’s got a lot of sushi resources.
Thanks for watching, see you guys next week—goodbye!
END
