Sweet plantain maki roll recipe

Preparation of ingredients:

1. Wash and soak the sushi rice for at least one hour.

2. Cook the sushi rice in a rice cooker, if possible, or in a regular cooking pot for 8 to 10 minutes. Once cooked, transfer the rice in a tray and pour sushi vinegar into it while mixing it to make the rice separate.

3. Peel and cut the yellow banana plantain into quarter and deep fry, then set aside and let it cool.

4. Blanche the pak choy for at least 20 seconds, and shock in ice water to avoid overcooking them, set aside.

5. Slice the mixed mushrooms (button, shitake and portobello) into medium-sized pieces. Preheat a pan and sauté the mushroom. Once cooked, transfer the mushrooms to a tray or plate to cool it down and set aside.

6. Roast the garlic for 15 minutes at 180ºc degrees. Once done, place it into a blender, slowly drizzling in corn oil to make a paste.

7. For the truffle aioli, put 1 cup store-bought mayonnaise into a mixing bowl, add the 1/2 teaspoon of the blended garlic paste, and 1 tablespoon truffle oil and season with salt pepper and mix until well-incorporated.

Procedure in making the Sweet Plantain Maki Roll:

1. Evenly spread the sushi rice onto nori sheet and sprinkle the chives onto it.

2. Place nori, rice side down, on the prepared rolling mat then place the cooked plantain, pak choy, sauteed mushroom and shredded daikon in one layer.

3. Roll the maki and shape it into a perfect square.

4. Place the thinly sliced avocado on top of the maki and gently roll it again.

5. Slice the maki into 8 pieces, and place it onto a plate with the bamboo leaves at the bottom, pickled ginger, wasabi and dark soy sauce.

6. Garnish each maki roll with truffle aioli, and finish it with chives and vine cress on top and serve. 

Do you have any recipes you would like to share? Email us on food@gulfnews.com