4-D MAKI
Serves 6
What if we could take maki out of the third dimension and try to replicate it in the second, or even the fourth dimension? This is where experimentation kicks into overdrive. We begin to question possibilities.
This dish is an explosion of wonderful sea flavor, maki roll aromas, and textures. We re-create the maki roll as a creamy seafood salad studded with puffed rice and then top it with an edible picture of maki along with the word maki to take things into a fourth dimension. At the end of the day, this is a delicious experience that asks the diner to dive into the beautiful world of possibilities.
PICKLED GINGER:
100 grams ginger
175 grams rice wine vinegar
75 grams sugar
5 grams salt
PICKLED CARROTS:
75 grams carrots
175 grams rice wine vinegar
75 grams sugar
5 grams salt
TOGARASHI AIOLI:
40 grams (about 2 large) egg yolks
20 grams yuzu juice
5 grams salt
200 grams vegetable oil
7 grams cilantro, minced
7 grams shichimi togarashi
MAKI SALAD ROLLS:
75 grams hamachi, cut into small dice
20 grams raw shallot, thinly sliced
15 grams daikon radish, cut into small dice
5 grams Vietnamese coriander, stems removed
50 grams puffed rice
12 black peppercorns, smashed
5 grams salt
20 grams Togarashi Aioli
6 pieces of roasted nori, approximately 4 inches long and 2 inches wide
SPECIAL EQUIPMENT:
Edible rice paper for printing (see Sources, here)
Printer and ink for edible printing (see Sources, here)
Handheld steamer (optional)
PICKLED GINGER:
Use a spoon to peel the ginger and get the peel from all the nooks. Use a mandoline to julienne the ginger, then put it in a heatproof bowl. Combine the vinegar, sugar, and salt in a medium saucepot, stir to blend, and set over medium-high heat. Bring to a boil to dissolve the sugar. Pour the hot vinegar mixture over the prepared ginger. Cover with plastic wrap and steep for 1 hour. Drain the ginger, transfer it to a covered container, and reserve in the refrigerator until ready to use, up to 4 weeks.
PICKLED CARROTS:
Peel the carrots and use a mandoline to julienne them. Put the carrots in a heatproof bowl. Combine the vinegar, sugar, and salt in a medium saucepot, stir to blend, and set over medium-high heat. Bring to a boil to dissolve the sugar. Pour the hot vinegar mixture over the carrots. Cover with plastic wrap and steep for 1 hour. Drain, transfer to a covered container, and reserve in the refrigerator until ready to use, up to 4 weeks.
TOGARASHI AIOLI:
Put the egg yolks, yuzu juice, and salt in a food processor and turn it on. With the processor running, slowly drizzle in the vegetable oil to make the aioli base. Once all of the oil has been absorbed and the mixture is smooth and creamy, transfer to a bowl. Add the cilantro and shichimi togarashi and stir to blend. Transfer to a covered container and reserve in the refrigerator until ready to use, up to 3 days.
MAKI PAPER:
Print 6 small images of maki with the word maki beneath them on a piece of edible rice paper. Tear the nori into small pieces and put in a spice grinder. Grind to a fine powder. Combine the nori powder and soy sauce powder in a small mixing bowl and mix well to create sushi powder.
Lay the rice paper image side down on a piece of parchment paper. Steam the paper with a handheld steamer or brush the back of the paper lightly with boiling water to soften the top layer and make it sticky. Use a small strainer to dust the sushi powder on the back of the paper. Put another sheet of parchment on top of the seasoned paper and place a cutting board on top of the parchment to press the paper. Once the paper is dry (after 20 to 30 minutes) use a paper cutter or sharp knife to cut the photos into individual bites. Reserve in an airtight container at room temperature until ready to serve.
MAKI SALAD ROLLS:
Put the hamachi, shallot, daikon, coriander leaves, puffed rice, peppercorns, and salt in a medium bowl and mix gently to blend. Add the Togarashi Aioli and stir until incorporated. Cover with plastic wrap and refrigerate until ready to plate, not longer than 10 minutes.
Just before serving, use an ice cream scoop to portion the maki salad into 20-gram servings and gently form them into balls. Wrap the maki salad with the nori to create 6 Maki Salad Rolls.
TO FINISH:
Set 1 Maki Salad Roll on each plate. Top each roll with the edible Maki Paper. Garnish the plates with a small amount of Pickled Ginger and Pickled Carrots. Serve immediately.
