100% organic, ripe as hell and hand-picked for the Well Done Man. 4/25 WDB presents Suit-up for Spring…
From Scratch! Steven Ferdinand of Haru Sushi
Each week we head into the kitchen at Boston’s Best Eateries and learn how to make their favorite dishes From Scratch!
This week Executive Chef Steven Ferdinand of Haru teaches us the art of rolling Sushi.
Makes 8 Pieces
Shiitake Mushroom – 1.5 oz
Avocado – 2 slices
Cucumber – 3 slices
Spinach – 1 oz
Carrot – 0.5 oz
Sushi Rice – 3 oz
Sesame Seeds – 2 tablespoons
Soy Sauce – 1 tablespoon
Mirin – 1 tablespoon
Sake – 1 tablespoon
Sugar – 1 tablespoon
Sushi Ginger – 0.5 oz
Wasabi – 0.3 oz
You’ll need a sushi rolling mat covered with plastic wrap to prevent rice from sticking to it. Keep a finger bowl of water ready as well for your hands.
For the Vegetables:
1. Prepare shiitake mushrooms by washing and removing stems, sauté over med-high heat with small amount of oil until lightly browned and softened.
2. Mix together soy sauce, mirin, sake and sugar. Add mixture to mushrooms, reduce heat and cook until the liquid has been absorbed by the mushrooms. Cool and slice the mushrooms thin.
3. Prepare spinach by steaming in a sauté pan with a small amount of water. Squeeze out excess liquid and cool completely.
4. Prepare carrots and cucumber by peeling and cutting into a fine julienne (preferably on a mandolin).
5. Cut the avocado in half and remove the pit. Separate from the skin and slice thinly.
For the Roll:
1. Place one 7” sheet of nori horizontally on rolling mat with the shiny side down.
2. Wet your fingers and spread the rice evenly across the nori, corner to corner.
3. Flip nori onto opposite side and align the bottom edge near your rolling mat’s bottom edge.
4. Place Shiitake mushroom, avocado, cucumber, spinach and carrot horizontally in the center of the nori.
5. Using your bamboo mat to guide the process, slowly roll the nori up and around the filling to form a cylinder. Gently squeeze the roll along the way to shape and tighten as desired.
6. Gently remove the mat from the roll.
7. Cut into 8 pieces (cutting roll in halves 7 times) with a sharp, wet knife.
8. Serve with wasabi and pickled ginger.
55 Huntington Ave, Boston, MA 02199