Easy Homemade Fish Cake & Basil Maki Rolls
Simple Home-Style Fish Cake and Basil Maki
As someone who absolutely adores maki rolls, I wanted to find a simple way to make them at home! So, I decided to create my own version using ingredients I already had. This recipe combines savory seasoned fish cake with fragrant basil and a zesty wasabi mayo sauce, offering a delightful explosion of flavors. It’s surprisingly easy to make, so give it a try!
Maki Ingredients- 1 serving of cooked rice (approx. 1 ladleful)
- 1 sheet of seaweed (nori)
- 1 piece of processed fish cake (savor)
- 4 fresh basil leaves
Fish Cake Seasoning- 0.5 Tbsp soy sauce
- 0.5 Tbsp cooking sake (mirin)
- 0.5 Tbsp cooking oil
- 0.5 Tbsp soy sauce
- 0.5 Tbsp cooking sake (mirin)
- 0.5 Tbsp cooking oil
Cooking Instructions
Step 1
First, prepare the fish cake. Take one piece of processed fish cake and thinly slice it into fine strips. Heat 0.5 Tbsp of cooking oil in a pan over medium-low heat and stir-fry the fish cake strips.
Step 2
Once the fish cake is lightly golden, add 0.5 Tbsp of soy sauce and 0.5 Tbsp of cooking sake. Stir-fry quickly until glossy and fragrant. Turn off the heat once the soy sauce and sake are well incorporated, and let it cool slightly. Stir-frying brings out the delicious flavor of the fish cake.
Step 3
Prepare about 1 ladleful of warm cooked rice and transfer it to a bowl. It’s best to let the rice cool slightly so the seaweed doesn’t tear when you roll it.
Step 4
Now, let’s season the rice for a wonderful flavor. Add 0.5 Tbsp of sesame oil, 0.5 Tbsp of rice vinegar, 1 Tbsp of plum extract, and a pinch of salt. Gently mix the rice with a spatula, being careful not to mash the grains, until it’s fluffy and well combined. The slightly sweet and sour taste is key, similar to sushi rice.
Step 5
Time to make the special sauce that’s the heart of this maki! In a separate small bowl, combine 1 Tbsp of mayonnaise, 2/3 Tbsp of wasabi, 0.5 Tbsp of honey, and 1 Tbsp of finely chopped Korean chili pepper. Mix well. The spicy and sweet combination creates a fantastic harmony with the fish cake and rice. Feel free to adjust the amount of wasabi to your liking.
Step 6
Prepare the seaweed sheets for rolling. Take one sheet of seaweed (nori) and fold it in half, then cut along the fold. This will give you two suitably sized pieces for making maki rolls. Cutting it this way ensures the rice doesn’t spill out when you form the cone shape.
Step 7
Now, let’s start rolling the maki! Spread a thin layer of the seasoned rice onto the wider side of one of the cut seaweed pieces. Be careful not to use too much rice, as it can make the roll fall apart. Then, gently bring the edges of the seaweed together and roll it firmly into a cone shape.
Step 8
Spoon about 1 Tbsp of the prepared spicy and sweet wasabi mayo sauce attractively over the rice. Gently spread the sauce to ensure it blends well with the rice.
Step 9
Garnish the maki with 2 fresh basil leaves, arranging them nicely on top. The aromatic basil will add a touch of elegance to the overall flavor. If the leaves are large, you can cut them into smaller pieces for easier eating.
Step 10
Finally, top the maki with a good portion of the delicious stir-fried fish cake you prepared earlier. Your flavorful Fish Cake and Basil Maki is now complete! Enjoy your unique maki that’s as beautiful as it is delicious. It makes a satisfying snack or a simple meal. ♡
