Salamander Restaurants Maki Rolls

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Salamander Restaurants Maki Rolls Ingredients

=== RICE ===	=== SEASONING AND GARNISHES
2 1/2 c Sushi rice	1/2 lb Crabmeat; picked over
2 3/4 c Water	1 lb Raw tuna
2/3 c Rice wine vinegar	1 lb Cured or smoked salmon
1/3 c Mirin	Spicy mayonnaise
=== VEGETABLES ===	Gari-beni shoga; (pickled
10 Asparagus spears; blanched	Wasabi
1 Red pepper; julienned	Toasted coriander
1 Cucumber; seeded, and	Sesame seeds
Sliced thin lengthwise	Salt
1 Avocado; pitted, peeled,	10 Nori sheets
And sliced thin

Instructions for Salamander Restaurants Maki Rolls

Rinse rice and drain. Soak for 1/2 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@netzero.net" Yield: "45 to 50 pieces" Recipe by: Stan Frankenthaler Converted by MM_Buster v2.0l.

Main Ingredient: FishCuisine: Uncategorized

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