On Fri, 27 May 2005 02:57:25 GMT, "Bell Jar" >
wrote:
>Lately I have wanted to try rice rolls, I hesitate to call it sushi because
>I'm not interested in making them w/ raw fish. I have seen recipes to use
>cooked chicken, beef or even veggies.
>I just found out about an Asian market that is not to far from me. It
>sounds like I should give it a try.
>
You might want to try doing California rolls and substitute whatever
for the crab (this from Epicurious):
CALIFORNIA ROLLS
(SUSHI WITH AVOCADO AND CRAB)
1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into
1/8-inch slices
3 tablespoons fresh lemon juice
six 8 x 7-inch sheets of asakusa nori
3 cups vinegared rice
1 tablespoon wasabi powder, combined with 1 tablespoon cold water
2 frozen Alaskan king crab legs, thawed, shelled, and thick sections
halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed
and drained
For the sauce
1/4 cup soy sauce
2 tablespoons rice wine or scotch
In a small bowl toss the avocado gently with the lemon juice. Dry
roast each sheet of asakusa nori over direct heat, holding it at
opposite corners with tongs and waving it back and forth over the
burner, for 30 seconds, or until it turns green.
Lay a dry sudare (a bamboo mat used for rolling sushi and other foods)
on a work surface so that the slats run horizontally. Put a piece of
the nori on the sudare with a long side facing you and with dampened
hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border
along the top edge. Spread a small bit of the wasabi paste
horizontally across the center of the rice. (Use the wasabi paste
sparingly as it is very hot.) Arrange 3 avocado slices overlapping
slightly in a horizontal line over the wasabi paste and top them with
one sixth of the crab meat. Grasp the edges of the nori and the mat
from the side facing you, lift the nori and the mat slightly, and roll
the nori evenly and tightly away from you, pressing down slightly with
each quarter turn. Seal the roll with a drop of water on the far edge
of the nori, press the seam closed, and transfer the roll to a cutting
board. Make 5 more rolls in the same manner. With a serrated knife
dipped in hot water trim the ends of the rolls and cut each roll
crosswise into six 1-inch sections.
Make the sauce:
In a small serving bowl combine the soy sauce, the vinegar, and the
rice wine.
Arrange the rolls cut side up decoratively on a platter and serve them
with the sauce.
Makes 36 hors d'oeuvres.
Gourmet
August 1999
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
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