I’ve become vegan since publishing this post.
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!
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!
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.
To make 6 maki rolls, 48 pieces plenty for hearty lunch for 4 or canapé for drinks party of 8 people
- 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
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.