Male: A California Roll has been murdered. Matt Kemp and Assistant Laura from the Underground Cookery Crime Unit arrived at the scene of the crime.
Laura: Trout, what’s happened to you?
Matt Kemp: Chef has overcooked the rice. It’s classic with sushi. He’s realized his mistake. He’s gone berserk. He’s committed Sushi Harry Carry. He’s Karate chopped the thing to death.
Laura: It’s been murdered twice. Sometimes I don’t have faith in humanity.
Matt Kemp: We’re going to bring this dish back to life and we’re going to make it again.
Laura: Back to the kitchen?
Matt Kemp: Come on. We’ve got to bring this dish back to life so what I’m going to get you to do is break the sushi roll up into a number of pieces work on the stove, vegetable oil, bring it up to a really high heat, just throw those pieces in, dress some salad roll it out on the top it’s going to be absolutely gorgeous.
Laura: You see it’s done.
Matt Kemp: Lovely, come with me in the kitchen and we’re going to recreate that dish. We’re going to make a Californian sushi roll together. For perfect sushi, it’s all about the rice. Now I’m going to show you how to do that now. I’m going to take measure of rice. That goes into the rice cooker and I’ve got twice the volume of rice in milliliters in water which goes into the rice cooker in the next 7 or 8 minutes it will cook all the way through. We’re going to add stock to that which is made of rice vinegar and sugar, just add those two together.
Alright so the rice is now cooked so what I’m going to do is have that stock which actually, let me have a quick look here. It’s completely clear, so in it goes. We’re going to give it a good old mix. She’s lovely and now I’m going to lay that rice onto the grease proof paper so straight up on it goes and we’ll leave that to cool. What I’m going to do is lay the rice on top of the Nori Sheet. You buy these any goods for the Japanese or Thai Shop and it’s going to take a minute or two just to get this perfect so the next shot you’ll see will be very completely clean Nori Sheet with all the rice on it.
Right you’re back with me nice and smooth so we cover the entire Nori sheet just to pretty up a little bit we’re going to put some black sesame and a little bit of white. Now because we are doing an inside our roll what we need to do is turn the Nori Sheet the other way around.
We are going to add a crab salad so I’ve got a crab here just some fresh crab that I did earlier on and I will scoop up a bit of mayonnaise and the reason they mayo is so yellow it’s just the quality of the eggs that I use but I always think it’s best to use is good quality as you possibly can.
So we got a nice crab mayo there which now I’m going to run along the inside of the sushi. We’re going to run it down the bottom third. That’s quite a generous layer of crab but here at the Underground Cookery School we like to promote generosity in ingredients when you’re cooking and we’re going to add avocado just running down the middle. I’m going to run some water along here because that’s effectively the roll up.
What I’m going to do now is just very tightly roll the sushi like that. That’s literally all there is to it. When you come to plate up you can either cut flush on the angle? I’m going to plate this out now. I’m going to see what the final verdict is.
Laura: I can’t believe that dish is murdered twice Matt. We pulled it off again.
Matt Kemp: Yeah we pulled that off. Listen, we remade the sushi. We brought this back to life. In fact I think this proves strength for you to weigh, that’s the biggest crime of all.
Laura: Hello, a lumbered lamb has been murdered in shortage.
Matt Kemp: Let’s get on it.
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