2001 Recipe Contest Top Ten Runner-Up
Cooking Instructions:
For the Sushi Roll:
- 1-1/2 cups
Lundberg® Sushi Rice
- 3 tablespoons seasoned rice wine vinegar
- 1 50-sheet package of Sushi Nori
(roasted seaweed sheets)
- 1/4 cup toasted sesame seeds
- Soy sauce
- Wasabi (Japanese horseradish)
- Water in a small bowl
For the Roasted Vegetable Filling:
- 1 medium red bell pepper, sliced
- 1 medium red onion, sliced
- 1 medium zucchini, sliced long way, then sliced again
- 1 portabella mushroom, sliced
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 2 teaspoons garlic powder
- 1 tablespoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
For the Smoked Salmon Filling:
- 1 package nova smoked salmon
- 3 scallions, chopped
- 1 package alfalfa sprouts
For the Pesto Chicken Filling:
- 1/2 lb. sliced chicken breast meat
- teriyaki marinade sauce
- 1 cup packed fresh basil
- 1/4 cup grated Parmesan cheese
- 1/4 cup pine nuts or walnuts
- 1/2 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Boil 3 cups water in a 3 qt. pot. Add rice. Cover
and turn heat to low and cook for 20 minutes. Remove from heat
and allow to cool for 15 minutes. Put into a plastic bowl and add
the rice wine vinegar. Mix well. While the rice is cooking and
cooling, prepare the fillings.
Make sure that your hands are dry. Take one sheet
of sushi nori out of the package. Place shiny side down on either
a bamboo sushi roller or a large cutting board. With a flat
wooden spoon, put 2 spoonfuls of rice on the nori. Push it down
into a thin, even layer using the spoon or a fork, to the left and
right sides of the nori, leaving one inch of space at the top and
bottom ends. Place several tablespoons of the filling of your
choice along the middle of the rice layer. You should now have a
one inch by one inch layer of filling running horizontally.
Sprinkle sesame seeds on top.
To create the Roasted Vegetable Filling, place
all of the sliced vegetables into a bowl. Create a marinade made
of olive oil, red wine vinegar, basil, garlic powder, salt and
pepper. Pour over vegetables and mix. Let stand for about 15
minutes, stirring every 5 minutes. Heat a grill or a grill pan on
the stove or heat the oven to broil. Remove vegetables from the marinade
and grill 3-5 minutes on each side or broil 4-5 minutes on each
side. Remove from heat and cool. When vegetables are cooled, mix
well. Prepare the nori with rice layer. The vegetables can be
placed on the rice in a random way. Lay them in a horizontal line.
Don't put too much or you will be unable to roll the nori and
rice mixture. Sprinkle with sesame seeds. Roll as outlined above.
To create the Pesto Chicken Filling, marinate the
chicken slices in a teriyaki type sauce. In a food processor, add
all the other ingredients except the olive oil. Blend until
smooth. While it is blending, slowly add the olive oil until it
created a nice smooth mixture. Remove the chicken slices from the
marinade and dispose of the marinade. Grill on a grill, grill pan, or
broil in the oven. After you have prepared the sushi nori with the
layer of rice, brush an even layer of pesto about a inch wide in
the middle of the rice layer. It should run horizontally. Add thin
slices of chicken on top of the pesto layer. Sprinkle with sesame
seeds and roll.
To create the Smoked Salmon Filling, prepare nori
with rice layer. Create a layer of chopped scallions about an
inch wide in the middle of the rice layer. It should run
horizontally. Add slices of nova smoke salmon on top. On top of
the salmon, sprinkle the alfalfa sprouts. Sprinkle with sesame seeds
and roll.
Susan F. Goldstein
Wynnewood, Pennsylvania