—My food story August —’24— 31 SUSHI FILLING a. Fill a small saucepan with vegetable oil and bring to 177°C on the stove. b. Gently drop in 2 tbsp of capers and allow to sizzle/fry for 1 minute before removing. c. Place sizzled capers over paper towels to drain excess oil and set aside for garnish. d. Julienne the roasted pepper and cucumber, set aside for assembly. e. Wrap the sushi mat with plastic wrap and create a bed of grape leaves (vein side down) on top of it. f. Place sushi rice atop the grape leaves, spreading it out to evenly cover about 2/3 of the leaves. g. In a horizontal line, add the cucumber, roasted pepper, 2 tbsp brined capers, and 2 pieces of shrimp tempura to the center third of the bed of rice. h. Tightly roll the sushi mat into a cylinder. i. Remove the sushi mat and plastic wrap combo to reveal the rolled sushi. j. Using a sharp knife, cut the roll into 8 pieces. Recipe tip: a. Preferably use an electric whisk or stand mixer while adding oil to maintain the emulsion when preparing tamar.a b. Additionally, if you would like this emulsion to be pink, then add a dash of red beet juice. Serving tip: Serve with the tarama emulsion drizzled over it and garnish with sizzled capers.
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