Ta-aki Yao Recipe

Cook and season rice

Cook short-grain sushi rice according to package instructions to yield about 3 cups cooked. While hot, fold in 3 tablespoons rice vinegar, 1 tablespoon sugar and 1/2 teaspoon salt (adjust to taste). Let rice cool to warm room temperature, spreading on a tray to speed cooling.

Prepare leek and cream cheese

Thinly slice the leek lengthwise into long slender strips. Pat the cream cheese slightly with paper towel if very soft, then cut into 12 equal, thin sticks (about 1/4 x 1/4 x 2 inches) for filling.

Prepare plantain

Peel the ripe plantain and slice lengthwise into 12 strips about 1/2-inch thick. Heat a nonstick skillet over medium heat with 1 tablespoon oil and pan-fry the plantain slices 1–2 minutes per side until golden and slightly caramelized. Remove to paper towel and set aside.

Cook bacon

Pan-fry or bake the bacon until crisp. Drain on paper towels and cut each slice in half lengthwise to make 8–12 thin strips. Keep warm.

Season and bread shrimp

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Set up a breading station: flour in one bowl, beaten eggs in second, panko in third. Dredge each shrimp in flour, dip into egg, then press into panko to coat fully.

Fry shrimp

Heat about 1 to 1 1/4 cups vegetable oil in a heavy skillet over medium-high until it reaches 350°F (or hot enough that a breadcrumb sizzles). Fry breaded shrimp in batches 2–3 minutes per side until golden and cooked through. Drain on a rack or paper towel. Trim each shrimp to fit roll length if necessary (aim for 3 shrimp per roll).

Lay out nori and rice

Place a bamboo mat on a work surface and wrap with plastic. Lay one nori sheet shiny side down. With wet fingers, spread about 3/4 cup seasoned sushi rice evenly over the nori leaving a 1-inch strip at the far edge without rice.

Add fillings

Across the center of the rice place: 3 breaded shrimp (lengthwise), 3 sticks of cream cheese, 3 strips of pan-fried plantain, 2 strips of bacon (laid flat), and a few thin leek strips. Do not overpack — leave room to roll.

Roll

Using the mat, lift the near edge and roll firmly but gently away from you, tucking fillings as you go. Press to form a tight cylindrical roll. Seal the exposed nori edge with a little water. Chill 10 minutes in fridge for easier slicing (optional).

Finish

Using a sharp, wet knife, slice the roll into 8 equal pieces. Wipe the knife between cuts for clean slices.

Make honey-soy glaze (Salsa Miel)

In a small saucepan combine honey, 2 tbsp soy sauce and mirin/rice wine. Warm over low heat, stirring until glossy and slightly reduced (1–2 minutes). Remove from heat and stir in toasted sesame oil if using.

Prepare eel sauce

If using bottled unagi sauce, warm slightly. If making quick version: combine 4 tbsp soy sauce, 2 tbsp sugar and 2 tbsp mirin in a small saucepan and reduce until syrupy, then cool.

Plate and garnish

Arrange sushi pieces on a platter. Drizzle honey-soy glaze lightly over each piece and then a thinner drizzle of unagi (eel) sauce. Sprinkle toasted sesame seeds and sliced green onion atop. Serve immediately with pickled ginger and wasabi if desired.