How to Cook Tilapia Maki: Winner of 2nd Laurel Tilapia Cook Fest

Related Articles

National Food Showdown Flaunts Batangueno Cuisine, Pushes for Local Delicacy Innovations

19 hours ago

Laurel Caps Off 6th Tilapia Festival, Celebrates Youth, Heritage and Agriculture

June 23, 2024

Municipality of Laurel Dazzles in 1st Day of 6th Tilapia Festival

June 20, 2024

Chef Victoria “Tito Vic” Artillaga of Barangay Poblacion 5, with a sumptuous Tilapia Maki, bested other Laureleno chefs in the 2024 Tilapia Cook Fest.

Together with assistant Diosdado Balani, Tito Vic crafted a sweet and savory roll with textured layers that made up a satisfying and refreshing gastronomic experience. In an interview with WOWBatangas.com, Tito Vic noted that the Tilapia Cookfest is essential in promoting Tilapia, the municipality’s prime product, and in unifying local chefs in such a festive and vibrant event.

Like a true, proud Laureleno, Tito Vic prepares a meal with passion as his house guests are always welcomed with a tasty tilapia dish and are even given fresh tilapia to-go.

Here’s the recipe of Chef Vic’s renowned tilapia maki:

Tilapia Maki Ingredients:

3 Cups Cold Water

6 Tsp Rice Vinegar

2 Tsp Salt

4 Cups Sushi/ Dinurado Rice

4 pcs Carrots/ Julienne strips

1 Kilo Tilapia Strips/ Fillet, Steamed

2 pieces cucumber,remove seeds, Julienne strips

2 Packs Nori, unseasoned

2 packs masago

Sushi Mat

Procedure:

1. Make the sushi/ dinorado rice. Wash the rice and cook in a rice cooker until water has evaporated.
2. Combine vinegar, water and salt.
3. Place the cooked rice in a small bowl. Pour the vinegar mixture over rice and mix with wooden spoon/ spatula. Fan the rice to make it glossy and avoid mushiness. Set aside and cover with damp cloth.
4. Lay the sushi mat on the table. Cut the nori in half and lay the nori on the bottom part of the mat. Lightly wet with your fingers and add a small amount of rice.
5. Spread the rice all throughout the nori strips and the masago. Spread evenly. Flip the rice and masgo mixture with the rice and masago facing down already. Arrange the carrot, tilapia fillets and cucumber strips at the bottom of the nori.
6. To roll, tuck your thumbs down under the bamboo mat and lift the mat over the filling while using your other fingers to hold it in place, use the mat to continue rolling until you reach the end of the nori.
7. Press the mat so the roll sticks together, slowly peel away the mat. Use a sharp knife to slice the sushi roll.