AuthorMariCategoryDinner, Gluten Free, Lunch, VegetarianDifficultyBeginnerKonyaku is an original, healthy and great alternative to rice in this traditional Japanese sushi. This is a real treat which can also be very entertaining as all the family can participate. Children in particular find hand-rolling Temakis very enjoyable. This recipe explains not only how to roll Makis but also Temakis (hand-roll). Have fun and Enjoy!
Tsuyoshi @ ex-Otabe Kafe
Photographed by Mike Slattery
Prepare the DRIED KONYAKU Noodles as instructed on the packet.
Chop and prepare your vegetables and crab sticks.
Place a half Nori sheet on the bamboo mat, shiny side down, shorter side facing you (Futomaki's way). Spread some konyaku on bottom 1/3 of the nori sheet. Add a slice of each avocado, cucumber, pepper and crab stick (if using) on top of the noodles. Using water, wet the top 2cm/1in of the nori sheet (this will act as glue).
Roll the sushi with the help of the bamboo mat starting from the bottom. Lift the mat and fold the nori over the filling. Continue rolling and gently pressing on the wet part of the nori to glue.
Roll up tight but without breaking the nori sheet (don't press too hard or the konyaku will run out the sides). Repeat this operations for the next maki.
Allow the rolls to sit for at least 1min before cutting them. Using a sharp, wet knife, cut each maki roll into bite size peices (3 to 4pc).
Assemble the Temaki directly in your hand. Take half a Nori sheet shiny side down on your non-dominant hand. Place a small mountain of roughly chopped Konyaku on the left side of the nori sheet. Cover the konyaku with salad leaves, then a slice of each avocado, cucumber, pepper and 1 crab stick (if using).
Use your other hand to roll the temaki into the shape of a cone. Wet the right side of the nori sheet with water to glue. Repeat for the next Temaki. Temakis do not need to be cut but may be difficult to share.
Mix the wasabi with the water until totally smooth. Then add soya sauce and mix again.
Present the makis ingredient-side up to show the pretty colours, with the dipping sauce on the side (mix the sauce well before serving).
Tip 1: These sushis could be made with various ingredients. Each combination will taste different. Experiment and find your favourites.
Tip 2: Too healthy? You can also use mayonnaise, chilli sauce, etc...
Ingredients
Directions
Prepare the DRIED KONYAKU Noodles as instructed on the packet.
Chop and prepare your vegetables and crab sticks.
Place a half Nori sheet on the bamboo mat, shiny side down, shorter side facing you (Futomaki's way). Spread some konyaku on bottom 1/3 of the nori sheet. Add a slice of each avocado, cucumber, pepper and crab stick (if using) on top of the noodles. Using water, wet the top 2cm/1in of the nori sheet (this will act as glue).
Roll the sushi with the help of the bamboo mat starting from the bottom. Lift the mat and fold the nori over the filling. Continue rolling and gently pressing on the wet part of the nori to glue.
Roll up tight but without breaking the nori sheet (don't press too hard or the konyaku will run out the sides). Repeat this operations for the next maki.
Allow the rolls to sit for at least 1min before cutting them. Using a sharp, wet knife, cut each maki roll into bite size peices (3 to 4pc).
Assemble the Temaki directly in your hand. Take half a Nori sheet shiny side down on your non-dominant hand. Place a small mountain of roughly chopped Konyaku on the left side of the nori sheet. Cover the konyaku with salad leaves, then a slice of each avocado, cucumber, pepper and 1 crab stick (if using).
Use your other hand to roll the temaki into the shape of a cone. Wet the right side of the nori sheet with water to glue. Repeat for the next Temaki. Temakis do not need to be cut but may be difficult to share.
Mix the wasabi with the water until totally smooth. Then add soya sauce and mix again.
Present the makis ingredient-side up to show the pretty colours, with the dipping sauce on the side (mix the sauce well before serving).
