Feng Sushi's Brown Rice Spicy Tuna Maki

 

Huge fans of Feng Sushi, we made our way to the Southbank for a light lunch by the Thames and doesn’t it look beautiful! 

London

We paid for our meal but Feng Sushi have kindly provided the recipe for the brown rice spicy tuna maki and would like us to review them in the new year.

Peter captured some incredible shots of the sushi (salmon is below too) while we were there (it was tough to wait for him to shoot, I wanted to dive right in) and he is actually amazing at making his own, so we will be trying this recipe below soon ourselves!

The salmon sushi we also enjoyed!

Feng Sushi's Brown Rice Spicy Tuna Maki

So now over to Founder of Feng Sushi, Silla Bjerrum who started the business in 1999 and is sharing her brown sushi tuna maki with you all:

This maki roll is made with brown rice, a healthier alternative to white rice.

Brown sushi rice is very different to white rice and in many ways easier to cook as it is more resilient and therefore the whole process is simpler, but it does take slightly longer to cook due the nature of the grain.

Sushi rice is low GI despite being a refined carbohydrate, the coating of the white grains in sushi vinegar slows down the metabolic rate of the rice.

Whereas brown sushi rice is a complex, very filling and a slow release carbohydrate.

You need to ‘overcook’ the brown rice in order for this to be soft enough to make sushi.

For the below recipe you need a rolling mat, a selection of Japanese ingredients and a visit to a good fish monger for some sashimi grade yellow fin tuna.

For the spicy sprinkle on the outside of the tuna roll, also called Furikake, you can buy ready mixed versions in Japanese stores, however I like to make my own to ensure the right balance of seeds, spices and seaweed is achieved.

I always recommend wrapping your rolling mat tightly in cling film, then it last longer and it is easier to roll sushi inside out.

RECIPE

Feng Sushi Brown Rice Tuna Maki Roll-Honest Mum

To make 6 maki rolls, 48 pieces plenty for hearty lunch for 4 or canapé for drinks party of 8 people

Ingredients:

  • 250 gram brown sushi rice or short grain brown rice
  • 2 tablespoon sushi vinegar
  • 2 tablespoon olive oil
  • 2 tablespoon poppy seeds
  • Sea salt and pepper
  • 1 bunch of chives
  • 1 cucumber
  • 1 green skinned ripe avocado
  • 100 gram rockets or mizuna leaves
  • 300 gram of fresh yellow fin tuna
  • A good quality jar of organic mayonnaise
  • 20ml sweet chilli sauce
  • 20ml kimchee chilli sauce
  • 6 sheets of nori (sea weed)
  • 2 tablespoon shicimi chilli powder
  • 4 tablespoon toasted white and/or sesame seeds
  • Serve with ginger, wasabi, soy sauce and a salad of your own choice

Method:

First cook the brown rice: rinse the rice once under the cold tap, measure out the volume of the 200 grams brown rice and ad twice the amount of water.

Add to wide saucepan, cover with a lid, bring to a boil and let rice simmer for 40 minutes until soft. Thereafter let the rice rest for further 15 minutes.

In the meantime prepare your other ingredients.

Trim the nori sheet by cutting of 1/5 on the wider side of the sheet, put aside, the off cut nori break into tiny pieces, you can do this by hand or adding to grinder, you want a powdery texture. Mix nori, chilli and sesame seeds together in a small bowl.

Cut you cucumber into 2 on the length of the cucumber, you will only need one half.

Cut the cucumber into further 6 long pieces and then trim of the seeds and discard the latter.

Cut the avocado into 4 quarters, remove skin and cut each quarter into 3 wedges.

Then rinse the rocket leaves and leave to drain in a colander.

Mix 100ml of the organic mayonnaise with the sweet chilli and kimchee.

Now prepare your tuna, firstly chop piece into about 6 pieces and then with a spoon gently scrape the tuna off section by section, any white membrane in the flesh should be removed.

Trim chives the length of the nori, the ends needs to be chopped finely and added to the brown rice mixture

To mix the rice, remove brown rice from saucepan, add sushi vinegar, olive oil, poppy seeds, finely chopped chives and season with sea salt and pepper, leave to rest for about 20 minutes so the rice temperature can reduce from hot to warm and the long chives kept back for the rolling of the sushi.

To roll the sushi have all you ingredients laid out ready and have a bowl of lukewarm water ready available to keep your hands clean.

Put a sheet of nori on top of the rolling matt, spread about 150 grams of mixed brown rice across the whole sheet, sprinkle with the chilli furikake and turn the nori around so the rice is facing down on the rolling matt.

Place the cucumber stick across the nori sheet, just below the middle.

Add a generous line of spicy mayo, 50 gram of tuna mince, 5 speaks of chives, 3 slices of avocado and handful of rocket leaves.

For the rocket leaves ensure that the leaves are arranged as small bunches sticky out on either end of the nori sheet.

Now roll the maki by lifting the edge nearest to you, supported by the rolling mat, and wrap snug around the filling.

Do ensure that the nori is tucked in tightly around the whole filling leaving about 2-3 centimetres nori sheet on the top to seal with the outside of the roll, like this the brown rice seal the roll when pressed against the nori.

I recommend being firm throughout the process without squeezing the filling.

Leave maki to rest with the seal of the roll facing down on the chopping board, then with a very sharp thin, but wide bladed knife, like a deba knife or cooks knife, cut each roll into 8 pieces including the decorative ends.

Repeat process with the reminder of the ingredients and enjoy with ginger, wasabi, soy sauce and salad on the side

For more great recipes and photo instructions on how to make sushi: Simple Japanese by Silla Bjerrum, available on Amazon.com.

 

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64 Responses

  1. Tony Chen

    Hey Vicki you’re totally right, sushi is not only low in Glycemic index it also super healthy. It is a great vegetarian dish that can feature vegetables like mushroom, cucumber, carrot, scallion and much more

    Reply
  2. Fiona @ Free Range Chick

    My goodness, Vicki, I don’t think I’ve told you that sushi is one of my favourite things. Did you know that the part of London that I’m from is known as mini-Korea? New Malden – home to one of the largest populations of South Koreans outside of Korea. This means that we have a huge selection of small oriental supermarkets, not to mention two HUGE oriental supermarkets in our town. I have access to practically every oriental ingredient I could ever wish for, including sashimi grade fish at the LIVE fish counters. I can also get an astonishing array of Korean dishes and Japanese in the area, where I can get my sushi fix, should I need it. I make it occasionally, and never thought of switching to brown rice. What an utterly fabulous (and obvious) choice! Genius chef there! Sushi means ‘sugared rice’, doesn’t it? Right – when we finally meet, we’re going for some sushi! X

    Reply
      • Fiona @ Free Range Chick

        I love New Malden. I’m temporarily living in Mitcham (I don’t like it there, but don’t want to call it bad names on here), but my parents’ house is in New Malden, as well as my bestie, Jo. It has a large place in my heart, as I’ve been there since I was 16. It is a sweet little London suburb, and thoroughly unique with the Korean population. If you come to NM, you’ve got to a) go out to one of the Korean restaurants with me for a meal and warm sake, and b) come and eat some of my mum’s food, which is beyond delicious xx

      • honestmum

        Yes, yes and yes, we have to meet in 2015 so let’s do it! I want you to come to Leeds too and taste some fab Greek food at my parent’s restaurants, brothers owns a gorgeous Italian, come stay for the week! xxx

  3. Joanna @mumbalance

    Interesting idea to use the brown rice in place of white. I’d like to say I’ll try it, but as much as I love sushi I think I prefer others making it for me xx

    Reply
  4. Xandi | Lattes & Little Ones

    Yum, yum, yum! These photos are seriously making me hungry right now! And brown rice – perfecto! Ive always been a little nervous about making sushi, but maybe I should give it a go! Salmon is my absolute fave. xx

    Reply
  5. Charlotte

    Wow that sushi looks amazing but a bit fiddly for me. I’d love to give it a go but probably need to wait a year or so until my littlest starts school so I have time to concentrate.

    Reply
  6. Mel

    I haven’t made sushi in a couple of years and these look delicious. I always have the veggie version (can’t remember what they are called now). I am now craving sushi! x

    Reply
  7. Rachael A

    I love sushi but like most, I have always been a bit nervous about giving it a go myself! You break down the recipe really well here so I am confident that I can give it a go! A lovely healthy dish and your food photography always looks so good!

    Reply
  8. Heledd

    Ooh I love, love, love sushi. Tried making my own last year but it was a bit of a disaster. I think it’s a bit if an art. Thanks for hosting #TastyTuesday x

    Reply
    • honestmum

      Thanks lovely, do try it again, Peter tried his a few times before perfecting it a few years back and we’ll be following this recipe soon too x

      Reply
  9. becky

    I’m not a sushi fan I’m afraid to say! It look lovely and I wish I could like it, all the hard work that goes in to making it, but nope not for me though. X

    Reply

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