We want to start out with a general applause for sushi chefs. Rolling and cutting all of those sushi rolls perfectly is an amazing accomplishment. Practice makes perfect, as they say, so you, too, can become a pro sushi roller with just a little practice. Here to help you with the technique is Top Chef winner Stephanie Izard. She’s created a sushi roll with an unexpected ingredient that we bet we’re going to see on menus around the globe. It’s that good! What is it, you ask? She worked with LAY’S® Wavy and added LAY’S® Wavy Original Potato Chips to the outside of the roll. It adds salt and crunch to the roll that is oh-so good.
Sushi Rice
– 1 cup water
– 2 teaspoons rice wine vinegar
Instructions:
1. Make your rice. For the stickiest rice, use a rice cooker. Otherwise follow the instructions on the bag for stovetop cooking.
2. When the rice is finished cooking, quickly transfer it to a bowl and add the rice wine vinegar. Gently work the rice with a fork (it’s too hot for your hands) to combine the vinegar and aid in the cooling process.
3. Once the rice is cooled, you may begin the sushi roll. Do not refrigerate rice before making the sushi rolls.
Cook your rice either in a rice cooker or on the stovetop. When it’s finished, transfer it to a bowl and add the vinegar. It will be very hot, so use a fork to mix in the vinegar. When it’s cool, you’re ready to get rollin’.
Schmear
– 2 ½ tablespoon Spanish onion, diced
– 2 teaspoons lemon juice
– 2 teaspoons Worcestershire sauce
– 4 teaspoons mayonnaise
Instructions:
1. Whip cream cheese in a stand mixer with a paddle attachment.
2. Add onion, lemon juice, Worcestershire and mayo. And salt and pepper to taste. Mix until well combined and slightly fluffy. Place in a piping bag or plastic zip bag with a corner cut off.
First, whip the cream cheese until it’s fluffy. Then add the other ingredients. Put it in a piping bag or a zip bag with the corner cut off.
Roll ‘Em Up
– 1/2 cucumber, peeled and seeded
– 1/4 pound fresh sushi grade tuna
– 2 full sheets nori
– 2 cups LAY’S® Wavy Original Potato Chips, finely crushed
– 1 bamboo sushi mat wrapped in plastic wrap
Instructions:
1. Cut the avocado in half, remove the pit and scoop the fruit out with a spoon in one whole piece. Slice into uniform strips, 1/4 inch thick.
2. Cut the cucumber into similar sized strips, keeping them as long as possible.
3. Crush the LAY’S® Wavy Original Potato Chips by hand in a bowl. They should be the size of rolled oats.
4. Lay a piece of nori on a clean surface. Gently spread half the rice over half the nori, widthwise, ensuring that it reaches the edges.
5. Cover the rice with crushed LAY’S® Wavy Original Potato Chips. Place the plastic wrapped bamboo mat on top of the rice covered nori and flip it over so the bamboo mat is on the counter and you have a clean side of nori in front of you.
6. On the opposite end of the nori than the crunchy rice, squeeze a 1/2 inch thick line of schmear. Place the tuna and several slices of avocado across the length of the schmear and top that with several strips of cucumber. Before you begin rolling, make sure the toppings are on the side closest to your body, so that they will be rolled away from you.
7. Roll your sushi!
8. Repeat the process with your remaining ingredients.
9. Using a very sharp knife, carefully slice the roll down the center. Then slice each half in half and each quarter in half, until you are left with 8 even pieces.
Okay it’s time to do this thing. First, prepare your additional ingredients. Cut the avocado and the cucumber, keeping the pieces thin.
Crush your chips in a dish using the back of a cup to make oat-sized pieces.
Cut thin slices of tuna with a sharp knife. Note: do not cut your fingers!
Wrap your mat with plastic wrap. Place a piece of nori on a flat surface. Cover half of it with rice. It’s going to stick to your fingers, so have a clean cup of water nearby so that you can dip your fingers in to clean them off.
Cover the rice with crushed LAY’S® Wavy Original Potato Chips. Then place the mat on top of the nori and flip it over. It’s kind of like flipping a pancake. You have to go fast and commit! Put the clean side of the nori closest to you.
Squeeze a 1/2-inch-thick line of schmear on the nori about an inch from the long edge. Add avocado, cucumber and sliced tuna.
To roll, gently lift the edges of the bamboo mat and roll it over so the vegetables are covered. Press gently so the vegetables are tightly packed. On the second turn, do not roll the bamboo into the roll but spread it across the nori. Your roll will begin to take a natural round shape. By your third turn you should have reached the crunchy rice. Roll carefully, but also apply pressure so that the roll seals together. When you reach the end, give the roll one last squeeze to seal the edges and place it seam side down on the counter.
Using your sharp knife, cut the roll into eight even pieces. Serve with wasabi and soy sauce.
