Salamander restaurant's maki rolls

Yield: 1 servings

Measure Ingredient
\N \N === RICE ===
2½ cup Sushi rice
2¾ cup Water
⅔ cup Rice wine vinegar
⅓ cup Mirin
\N \N === VEGETABLES ===
10 \N Asparagus spears; blanched
1 \N Red pepper; julienned
1 \N Cucumber; seeded, and
\N \N Sliced thin lengthwise
1 \N Avocado; pitted, peeled,
\N \N And sliced thin
½ pounds Crabmeat; picked over
1 pounds Raw tuna
1 pounds Cured or smoked salmon
\N \N Spicy mayonnaise
\N \N Gari-beni shoga; (pickled ginger)
\N \N Wasabi
\N \N Toasted coriander
\N \N Sesame seeds
\N \N Salt
10 \N Nori sheets

Rinse rice and drain. Soak for ½ hour in water. Cook rice in rice cooker.

Season when hot with rice wine vinegar and mirin. Cool rice. Prepare garnishes: When rice is cooled, roll in nori as tightly as possible using interesting combinations of garnishes inside. Accompany with gari, wasabi, and spicy mayonnaise. This recipe yields 45 to 50 pieces (you should get 8 pieces per roll).

Source: "CHEF DU JOUR - (Show # DJ-9386) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-28-1999 by Joe Comiskey - joecomiskey@..." Yield: "45 to 50 pieces" Recipe by: Stan Frankenthaler

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