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Tango maki roll
INGREDIENTS: ◗ 100g vinegared sushi rice (see below) ◗ 2 sheets nori seaweed ◗ 1 avocado, sliced very thinly ◗ 1 mango, sliced very thinly ◗ 4 tempura prawns (see insert).
Unagi sauce: ◗ 125ml mirin ◗ 125ml soy sauce ◗ 100g sugar
◗ 1 tbs soft brown sugar ◗ 1 carrot, sliced into rounds ◗ 1 onion, sliced into rounds ◗ 1 daikon (white radish), sliced into rounds ◗ 10g fresh ginger.
Vinegared sushi rice: ◗ 300g white rice ◗ 35ml white rice vinegar (Asian food stores) ◗ 1½ tbs sugar ◗ 1 pinch salt. (Reference: 6 sushi = 150g rice; 1 maki = 25g rice; 1 tango roll = between 4 and 6 maki).
METHOD: Wash the rice three times in fresh water in a perforated pan. Let the rice rest for 40 minutes in cold water. Drain and let the rice dry for 10 minutes.
Cook, covered, for 10 minutes on a high heat or until steam appears, then for 10 minutes on a low heat.
In a small saucepan on a low heat, whisk together the vinegar, sugar and salt for 5 minutes; the sugar must be dissolved. Mix this liquid into the rice, stirring constantly, until the rice reaches room temperature.
For the roll – The unagi sauce: place all of the sauce ingredients in a saucepan and bring to the boil. Keep stirring on a low heat until the texture is thick. Filter through a fine strainer. To assemble the roll: spread the vinegared rice on one of the nori sheets, placed on a sushi mat covered with plastic wrap on both sides.
Place the other sheet on top, a little above the rice. Make a line of avocado and mango slices across the full width of the nori sheet (reserving four slices of avocado and four slices of mango), 3 cm high and 8 mm thick.
Arrange the prawns two by two, with the tails poking a little outside the sheet of nori on both sides. Roll up with the help of the mat. Cut into four maki and place a sliver of avocado and mango on top. Serve with unagi sauce.
THE IDENTITY OF THE CREATOR OF THE MAKI OR CALIFORNIA ROLL IS IN DISPUTE
◗ The tango maki roll from Hara Sushi Inc in Los Angeles.