The beets I made earlier have pickled nicely and now it is time to use them in a lovely little temaki roll. The beets are earthy, sweet, sour, and intensely umami due to the kombu so they need other bold flavours for balance. Beets, mackerel and horseradish are a marriage made in heaven and since wasabi is mostly horseradish anyways this proves a great flavour combination for a sushi roll.
- Sushi rice
- Sushi vinegar
- pickled beets
- Nori sheets
- Smoked mackerel
- Wasabi mayonaise
Prepare the rice
Cook the rice with salted water (for every cup of rice use 1 1/2 cups of water). Once the rice has absorbed the water let it stand with the lid on for 15 minutes. Transfer the rice to a bowl and add a good splash of sushi vinegar, keep tasting the rice until you are happy with it. Try and cool it down as fast as possible. You can spread it on a flat surface or simply fan it.
Prepare your ingredients
Clean the mackerel (if you can get it you can use fresh) and cut them into pinky sized pieces. I also cut up the slices of beets into a rough julliene. You can make wasabi mayo by simply mixing.... wasabi and mayo.
I bought nori squares so I cut them in half, you want them about the height of your palm. Lay the nori on your hand and spread a good amount of rice over the part of nori covering your palm. Put a good sweep of wasabi mayo on your rice, this tastes great and stops the beets staining the rice. Put the beets on the mayo and finish with a good sized piece of mackerel. Now take the lower left corner and tuck it towards the right upper corner (thumb to pinkie). Tuck in the rest of the nori, you can make the end of the nori stick by using grain of rice.