Ingredients with Measurements:
- 12 large, pitted dates
- 1/4 cup smooth peanut butter
- 1/4 cup unsalted roasted peanuts, finely chopped
- 1/4 cup sushi rice
- 1/3 cup water
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1/2 teaspoon salt
Special equipment needed:
- Bamboo sushi mat
- Plastic wrap
Step-by-step instructions:
1. Rinse the sushi rice in a fine mesh strainer until the water runs clear.
2. In a medium saucepan, combine the rice, water, rice vinegar, sugar, and salt. Bring to a boil over high heat, then reduce the heat to low and cover the pan with a tight-fitting lid. Cook for 18 minutes, then remove from heat and let sit for 10 minutes.
3. Transfer the cooked rice to a large bowl and let it cool to room temperature.
4. While the rice is cooking, prepare the filling. In a small bowl, mix together the peanut butter and chopped peanuts until well combined.
5. Lay a sheet of plastic wrap on top of the bamboo sushi mat.
6. Take one date and use a small knife to make a lengthwise slit in the center, being careful not to cut all the way through.
7. Open the date and remove the pit.
8. Fill the date with a small spoonful of the peanut butter mixture, then close the date around the filling.
9. Place the date on the plastic wrap, with the slit facing up.
10. Take a small amount of the cooled sushi rice and press it onto the top of the date, covering the filling completely.
11. Use the sushi mat to gently roll the date into a tight cylinder.
12. Repeat with the remaining dates and rice.
13. Once all the dates are rolled, use a sharp knife to cut each cylinder into 6 even pieces.
14. Serve immediately or store in the refrigerator until ready to serve.
Time:
Preparation time: 30 minutes
Cooking time: 18 minutes
5. Temperature:
N/A
Serving size:
Makes 12 pieces
Nutritional information:
Per serving (1 piece):
Calories: 80
Fat: 4g
Carbohydrates: 10g
Protein: 2g
Sodium: 70mg
Sugar: 6g
Substitutions for ingredients:
- Almond butter or sunflower seed butter can be substituted for the peanut butter.
- Cashews or almonds can be used instead of peanuts.
- Brown rice can be used instead of sushi rice.
Variations:
- Add a drizzle of honey or maple syrup to the peanut butter filling for extra sweetness.
- Roll the maki in sesame seeds or shredded coconut for added texture and flavor.
- Use dried figs or apricots instead of dates.
Tips and tricks:
- Wet your hands with water before handling the sushi rice to prevent it from sticking.
- Use a sharp knife to cut the maki into even pieces.
- Serve with soy sauce or a spicy dipping sauce.
Storage instructions:
Store the maki in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
N/A
Presentation ideas:
Arrange the maki on a platter and garnish with chopped peanuts and fresh herbs.
Garnishes:
Chopped peanuts, fresh herbs, sesame seeds, shredded coconut.
Pairings:
Green tea, sake, or a light white wine.
Suggested side dishes:
Edamame, seaweed salad, or miso soup.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and mix well.
- If the rice is too sticky, add a little more rice vinegar and mix well.
Food safety advice:
Make sure to wash your hands and all utensils thoroughly before handling food. Store the maki in the refrigerator and discard any leftovers after 2 days.
Food history:
Maki sushi originated in Japan in the early 1800s and has since become a popular dish around the world. Traditional maki is made with sushi rice, seaweed, and various fillings such as raw fish, vegetables, or egg.
Flavor profiles:
The sweet and chewy dates are balanced by the salty and nutty peanut butter filling, while the sushi rice adds a subtle tanginess.
Serving suggestions:
Serve the maki as an appetizer or snack.
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