TMCHAWK ~
Got this from gourmet.com - great website. I would use only a bit of the wasabi - and get IBS friendly vegetables. Have a sushi party - put cooked salmon inthere, anything goes! I toast the nori (seaweed) a bit before eating, brings out the flavor, you have the stand there and watch it though, this thing burns easy, for a few seconds will do, don't leave it in like bread.
SUSHI-ROLL RICE SALAD
Active time: 40 min Start to finish: 1 1/2 hr 1 1/2 cups short-grain sushi rice 1 3/4 cups plus 1 1/2 tablespoons water 1/4 cup seasoned rice vinegar 1 tablespoon sugar 1 teaspoon salt 1 medium carrot 1 1/4 teaspoons wasabi paste (Japanese horseradish paste) 1 1/2 tablespoons vegetable oil 1/2 large seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, cored, and chopped (1 cup) 3 scallions, thinly sliced diagonally 3 tablespoons drained sliced Japanese pickled ginger, coarsely chopped 1 tablespoon sesame seeds, toasted 1 firm-ripe California avocado 8 fresh shiso leaves (optional) 1 (6-inch) square toasted nori (dried laver), cut into very thin strips with scissors
Rinse rice in several changes of cold water in a bowl until water is almost clear, then drain in a colander 30 minutes.
Bring rice and 1 3/4 cups water to a boil in a 3- to 4-quart heavy saucepan, then simmer, covered, 2 minutes. Remove from heat and let rice stand, covered, 10 minutes (do not lift lid).
While rice is standing, bring vinegar, sugar, and salt just to a boil in a very small saucepan, stirring constantly until sugar is dissolved, then cool 2 minutes.
Spread rice in a large shallow baking pan, then sprinkle with vinegar mixture and toss with a wooden spoon.
Shave thin lengthwise slices from carrot with a vegetable peeler, then cut slices diagonally into 1/4-inch-wide strips.
Whisk together wasabi, remaining 1 1/2 tablespoons water, and oil in a bowl, then add rice, carrot, cucumber, scallions, pickled ginger, and sesame seeds and toss gently.
Halve, pit, and peel avocado and cut crosswise into 1/4-inch-thick slices. Arrange 2 shiso leaves (if using) on each of 4 plates. Top with avocado and rice mixture and sprinkle with nori strips.
Makes 4 servings. Gourmet July 2002 Gourmet Entertains
Print
Remind Me
Notify Moderator
|