Cooks this dish for paying guests · Verified chef · Answers buyers directly
1 h total45 min hands-onServes 2Medium
275 more verified cooks and this recipe costs $14.99
TOP RATED → LEGENDSmoked mussel and cream cheese in ink-black rice, teriyaki with its caramel edge, and crisp dried onion for bite.
Yours for good once bought. Updates from the chef included.
The sauce, the cure, the dough, the dressing — a restaurant makes these itself, and so will you. Every one below is a full sub-recipe: its own ingredient list, its own method, its own yield and shelf life. Nothing says «use shop-bought».
A few ingredients to show you what the dish is built on. Every one on the full list carries a gross and a net weight per portion, and a note on what you can swap it for where you live.
Mussels000 g
Iceberg lettuce000 g
Sushi rice000 g
Nori000 g
Cream cheese000 gMost of what goes wrong is decided at the counter, before you cook anything. These are filmed by the chef: what to buy, how to tell it is good, and how to set your own kitchen up for it.
Fish counter: what sashimi grade means and what to ask
Rolling inside-out on cling film, filmed from above
The mat, the film, and cutting eight even pieces
Written the way a restaurant writes a technical card: one operation per step, each with its own time and temperature. 14 of the 17 carry a photo of what it should look like at that moment, and 5 carry a short clip for the parts a still cannot show.
Hardest step: closing the roll without squeezing the filling out of the ends — step 10 of 17.
Read the whole method before you start, then weigh everything out. Every timing below assumes the next ingredient is already within reach.
Free preview3 things Daria Melnyk watches for every service. You can read what they are right now — the answer to each one comes with the recipe.
Wet hands, dry knife
Pressing the roll twice, lightly
Cutting with one pull, never a saw
The rice seasoning ratio, and the pressure on the mat that holds the roll without crushing it.
Written by Daria Melnyk. Visible only to people who bought this recipe.
Read it — $6.99Only people who bought the recipe and showed the dish they made can leave a note. Nobody is paid for it.
225 people cooked it, 82% got it right, and that is the entire reason it costs $6.99 rather than nothing. In 275 more cooks the price becomes $14.99. Your copy never does.
One payment · Yours for good · No subscription
