Recipe of the Week

From Heather’s kitchen of HeatherBoyd

GET YOUR SUSHI ON…

sushi wedeclectic (2)

Sushi is always a huge hit at receptions, showers and gatherings. The preparation takes a bit of time, but so much fun to make with friends. Prepare it the night before and cut slices just before the event to insure freshness and save time the day of.

SUSHI RECIPE
Rice:
6 cups water
3 cups of Italian Arborio or Sushi rice
1/3 cup Seasoned Rice vinegar (or 1/3 cup white vinegar plus 1 Tablespoon sugar)

Filling:
Use a variety of these ingredients (about 4) in each sushi roll; all cut in julienne slices
1 package Alaska crab flavored Pollock
1 cucumber, peeled
1 red pepper (or yellow or orange peppers)
1 package cream cheese
1 avocado
1 mango, peeled
grated carrots
coriander leaves (or other fresh herbs)

Base:
1 package (30 grams) Nori dried seaweed sheets
Bamboo sushi mat
plastic wrap to protect mat (optional)

Dipping Sauce:
Combine:
1/8 to 1/4 cup soya sauce or tamari
juice from 1/2 lemon
1 teaspoon sesame oil
1 Tablespoon toasted sesame seeds

Garnish:
Pickled ginger slices
Wasabi (Japanese horseradish…very hot)

METHOD:
Cook rice. Remove from heat. Add vinegar and stir to combine.
Cover sushi mat with plastic wrap (optional). Lay one Nori sheet on mat. Spread 2 heaping spoonfuls of cooked rice onto Nori, leaving about 1 inch bare at the top. Place a few rolls of filling ingredients on the rice, about 1/3 way up from the bottom. Roll sushi as per this YouTube video: http://www.youtube.com/watch?v=swGJ2dIu9XE. Cover rolls in plastic wrap until ready to cut. Cut each roll into 1 inch slices. Discard messy ends or save in a bowl.
To serve, place sushi on a large platter. Put dipping sauce in a small bowl and drained ginger slices in another small bowl. Guests dip the sushi in the sauce and top with a ginger slices. A small dab of wasabi can be added by guests if they dare!

Posted on May 31, 2013, in advice, inspiration, Recipe of the Week, WedEclectic and tagged , , , , . Bookmark the permalink. Leave a comment.

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