Let's Make Sushi! by Andy Matsuda

Author:Andy Matsuda [Matsuda, Andy]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2023-03-05T00:00:00+00:00

CHEF ANDY’S SIGNATURE ROLL

(NASU SPECIAL ROLL)

MAKES 1 ROLL

This roll is not so much my “signature” for the roll itself, but because of the sauces it uses, which I created. I really enjoy inventing sauces. Eggplant is one of my favorite vegetables and I wanted to come up with a sauce that paired well with its rich and sweet unique flavor. I love to create fusion recipes with other cuisines, and that is something that I encourage in my school. It shows that sushi is versatile and not just limited to Asian ingredients. I mixed butter with white miso and changed some ingredients from Japanese ones to create a new sauce based on a wine-based butter sauce I learned a long time ago. For me, it’s very special when you mix traditional Japanese ingredients, such as white miso and Dashi, with common ingredients from other cultures, such as capers and butter. Decoration (and flavor) are very important in Japanese culture, so I top my roll with angel hair French fries to add texture and visual appeal. Just with one bite, your mouth will feel all types of flavors and textures and how they complement one another so well. My students also love this roll.

CHEF ANDY’S SIGNATURE ROLL

6 thin slices Japanese eggplant

1 tsp vegetable oil

2 oz (55 g) tuna

3 tbsp (45 ml) Spicy Mayo

½ (7½ x 8” [19 x 20–cm]) sheet nori

4 oz (115 g) Sushi Rice

2 slices avocado (see here for cutting technique)

1 tsp wasabi paste, for serving

1 tbsp (15 g) pickled sushi ginger, for serving

CHEF ANDY’S SIGNATURE SAUCE

4 tbsp (60 ml) Dashi

1 tbsp (16 g) saikyo miso (white sweet miso)

1 tbsp (14 g) unsalted butter

1 tsp capers, drained

GARNISHES

Vegetable oil, for frying

2 oz (55 g) thinly julienned potatoes

Chile threads, for garnish (see note)

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