Rock 'n' rabbit roll
Source of Recipe
the web
List of Ingredients
3 cups Nishiki rice
4 cups saffron broth
1 tablespoon salt or salt to taste
1 pint seasoned rice vinegar
1/3 cup black sesame seeds
4 pounds smoked rabbit loin, cut into strips
1 pound carrot strips, gingered
1 pound fresh spinach, sauteed in sesame oil and garlic and pressed
1/2 pound grilled red pepper strips
1 pound shiitake mushrooms, lightly blanched in seasoned sake
3 avocados, peeled and cut into 10 strips
10 Yaki Sushi Nori sheets Recipe
In a medium pot, boil rice with broth. Immediately after boiling, adjust to low heat, cover and simmer for about 20 minutes or until liquid is absorbed. Remove from heat and cool 10 minutes. Place contents in large nonmetallic bowl and carefully blend in rice vinegar. Cool for 20 minutes.
Place a sushi sheet on a sushi rolling mat covered with seasoned rice. Sprinkle with black sesame seeds. Turn the sheet over to create an inside-out roll. Arrange 1/10 of the other ingredients in a nice order on top of the sheet and roll. Set aside and follow the same process with the other sheets.
This may be done several hours prior to serving, but rolls should be wrapped in plastic wrap if they will be refrigerated for more than 30 minutes.
With a sharp knife, cut each roll into eight equal slices and arrange on a decorative platter served with pickled ginger, Wasabi paste and soy sauce. Add sundried blueberry barbecue sauce or favorite sauce if desired.
Source: David A. Gerlach, executive chef of Corpus Christi Yacht Club
Servings: approximately 20
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