Deco Maki Recipe
Pink Sticky Rice, Shrimp Tempura, Mango, Cream Cheese, Red Onion and Eel Sauce
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Ingredients
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Sushi Rice
Fillings
Nori and Garnish
Method
Prepare Sushi Rice
- 1
Rinse and Cook Rice
Rinse the sushi rice under cold water until the water runs clear. Combine the rinsed rice and 1.5 cups of water in a rice cooker and cook according to the manufacturer's instructions.
- 2
Season the Rice
Once the rice is cooked, transfer it to a large bowl. In a small bowl, mix together the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the rice while it's still warm. Add pink food coloring gradually until the desired color is achieved. Let cool to room temperature.
Prepare Fillings
- 3
Prepare Shrimp Tempura
If using frozen shrimp tempura, follow the package instructions to cook. If making fresh, prepare the batter and fry the shrimp until golden and crispy.
- 4
Slice Mango and Red Onion
Peel the mango and slice it into thin strips. Thinly slice the red onion.
- 5
Prepare Cream Cheese
Soften the cream cheese at room temperature for about 10 minutes for easier spreading.
Assemble the Maki
- 6
Lay Nori and Spread Rice
Place a sheet of nori on a bamboo sushi mat, shiny side down. With wet hands, grab a handful of the pink sushi rice and spread it evenly over the nori, leaving about 1 inch at the top edge.
- 7
Add Fillings
In the center of the rice, add a line of shrimp tempura, mango slices, cream cheese, and red onion.
- 8
Roll the Sushi
Using the bamboo mat, carefully roll the sushi away from you, applying gentle pressure to keep it tight. Roll until the edge of the nori is reached, then wet the edge to seal it.
- 9
Slice the Maki
Using a sharp knife, slice the roll into 6-8 pieces. Wipe the knife with a damp cloth between cuts for cleaner slices.
- 10
Drizzle with Eel Sauce and Garnish
Arrange the sliced deco maki on a plate, drizzle with eel sauce, and sprinkle sesame seeds on top for garnish.