Looking for sushi maki filling ideas
- Peg Feb 10, 2011 10:19 AM
I’m planning to make a big batch of sushi (maki) at the weekend to freeze – and I’m looking for ideas for fillings. In the past I’ve used combinations of smoked salmon, avocado, spinach, sesame, bottarga, asparagus, sriracha…. and I need some fresh (non meat) ideas.
I fill a lunchbox with frozen maki and take it to work for my lunch – soy sauce, wasabi and ginger can be taken separately but any ideas that incorporate them would be welcome – and yes I know ginger should be used as a palate cleanser not a sushi ingredient, but I’m a peasant and I like sushi with ginger.
Maki holds up really well to freezing - maybe it gets a bit chewier, but no real damage is done.
Nori keeps its 'integrity' and does't get mushy at all.
I've no idea if there's a health risk due to it not being reheated, but I've an iron stomach and have never suffered ill effects from eating it.
If I need inspiration for sushi fillings, I look no farther than sushi restaurant menus from around the country to see what they are offering and how they are combining ingredients. Guy Feiri’s Tex Wasabi is a good example of a restaurant offering some pretty unique types of sushi.
I do both standard sushi as well as musabi (Spam sushi) and since you are more vegetable centric, it’s just a matter of choosing what’s available at your local market or store.
I also like to take other Asian cuisines and either cook, prepare or add ingredients to take a different slant such as using Thai carrot and cabbage slaw with nuoc cham sauce as sushi filling.
Another thing is I like to use eel sauce, wasabi mayonnaise or a mayo/thai sweet chili sauce/sarrachi sauce combo as a topping or mixed a in sauce or soy sauce/fish sauce/sugar/ginger heated and reduced to make a nice warm drizzle sauce.
Roasted brussel sprouts lightly dressed in soy work well too as does roasted eggplant.
Again, it’s all the matter of combining different non-traditional ingredients if you’re in a sushi rut.
As for freezing sushi, I;m not even a fan of refridgerated or cold sushi since the rice hardens to the point that it becomes unpalateable so I make everything fresh or not at all. But if freezing works for ya, then go for it.
Ooooh ... that sounds nice. All of it. I really like that thin sliver of lemon idea. I always drizzle fresh lemon juice over sashimi so that's a neat concept for maki. Sometimes my market will have some really special black sprouts and they are AWESOME.
Broiled eel or seared fish should work well. The eel is pricey but many small fish are quite reasonable at the asian markets: seared spanish mackeral, tilapia (just barely cooked rather than seared), cooked catfish, salmon (raw, seared or barely cooked), barely cooked cod, etc.
I find that some of the best maki that we have uses a bunch of different ingredients that work really well together and bring a mix of complexity and depth to each bite. Feel free to use 2-3 types of fish, with one raw, another seared and another barely cooked. Something for crunch like daikon, cucumber, scallion, etc etc). A bit of avacado.
Just go nuts - as long as you are using ingredients that you like, most of them will somehow harmonize in a maki. The end result is often greater than the sum of the parts.