JIM WELLER wrote to DANIEL <=-

soy wrapper / What a neat innovation! It hasn't hit our stores or restaurants here yet but I would certainly try it when it does.

I bet you could get it on request at a sushi restaurant.

Perhaps. We have two of them here but I haven't been to either one of
them lately. And we have a pretty good for a small town Asian grocery store that carries a little bit of everything from all over. Again I haven't been there for a while.

Have you considered cauliflower rice Chirashizushi (scattered sushi)
where the rice (or cauliflower) is served in a bowl and topped with
a variety of fish and vegetable garnishes?

And then there's Sake-zushi with rice wine instead of vinegar in
preparing the rice for the bowl.

Here's a low carb sushi roll with neither rice nor cauliflower:

Then it can't be "sushi". The very definition of sushi requires rice.

"Sushi is a Japanese dish of prepared vinegared rice, usually with some
sugar and salt, accompanying a variety of ingredients, such as seafood, vegetables, and occasionally tropical fruits. Styles of sushi and its presentation vary widely, but the one key ingredient is "sushi rice"."

Not to be overly pedantic- but, there it is. Kicking and quivering. I'm
the same way with those rednecks who declaim "I don't do sushi. I want
my fish cooked."

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Vegetable Sushi
Categories: Rice, Vegetables, Fruits, Herbs
Yield: 20 rolls

MMMMM---------------------------RICE---------------------------------
3 c Short-grain Japanese rice,
- rinsed
1/3 c Rice vinegar
3 tb Sugar
Salt

MMMMM---------------------------ROLLS--------------------------------
10 Nori sheets; halved
Sesame seeds; for sprinkling
1 Cucumber
1 Avocado
1 Plum tomato; seeded
1 sm Red onion
20 Asparagus spears; trimmed,
- blanched
Wasabi paste; for spreading
- and serving
1 Romaine lettuce heart
Pickled ginger; for serving

Recipe courtesy of Masaharu Morimoto

Make the rice. Combine the rice and 3 1/4 cups water in
a rice cooker and cook according to the manufacturer's
instructions. A rice cooker is the best way to get
perfect sticky-firm rice, but if you don't have one,
just use a saucepan. Fold in the vinegar. Combine the
vinegar, sugar and 1 teaspoon salt in a saucepan over
medium heat, stirring to dissolve the sugar. Transfer
the cooked rice to a large wooden bowl (traditionally,
a wooden tub). Drizzle a quarter of the vinegar mixture
over a wooden spoon or spatula onto the rice. Fold the
rice gently with the spoon to cool it and break up any
clumps; be careful not to smash the grains. Fold in the
remaining vinegar mixture and let the rice sit 5
minutes. Spread the rice.

Cover a bamboo sushi mat with plastic wrap. Place a half
nori sheet rough-side up on the mat. Moisten your hands
and scoop a handful of rice, slightly larger than a
lemon, onto the nori. Press the rice to spread it evenly
up to the edges of the nori, moistening your fingers as
you go. Sprinkle with sesame seeds.

Prepare the vegetables. Peel the cucumber and slice into
matchsticks. (Morimoto cuts the entire cucumber into a
paper-thin sheet, then quickly slices it into strips-but
he's had some practice.) Thinly slice the avocado,
tomato and red onion; peel the tough ends of the
asparagus. Add the filling. Carefully flip over the nori
so it's rice-side down on the mat with the short end
facing you. Spread a bit of wasabi paste in a line about
one-third of the way up the nori-it's spicy, so use it
sparingly. Arrange a few pieces each of lettuce,
cucumber, avocado, tomato and onion in a tight pile in
the lower third of the sheet. It's OK if the vegetables
hang over the edges of the nori. Roll the sushi. Roll
the sushi away from you with your hands, tucking in the
vegetables as you go. Remove the mat from under the roll
and place it on top. Press the roll into a compact
rectangular log, using the mat to help you. Slice the
roll. Cut the sushi roll into 4 to 6 pieces. Repeat with
the remaining nori, rice and vegetables. Serve with
pickled ginger and more wasabi.

From: Food Network Magazine

Yield: 20 rolls

RECIPE FROM: https://www.foodnetwork.com

Uncle Dirty Dave's Archives

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... Man does not live by vegetables alone! Have a cookie.

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Quoting Dave Drum to Jim Weller <=-

Here's a low carb sushi roll with neither rice nor cauliflower:

Then it can't be "sushi". The very definition of sushi requires rice.

Yeah, we all know that. But we are in the middle of a thread about
low carb alternatives to rice for sushi like rolls.

"Sushi is a Japanese dish of prepared vinegared rice

But not all sushi rice is vinegared. In southwestern Japan on the
island of Kyushu where Sasebo and Nagasaki are located, sake-zushi
is a thing, a regional specialty of Kagoshima. It's a style of
scattered sushi made with sake instead of rice vinegar, served in a
tub, and topped with seafood and vegetables.

Since I'm featuring capers this week here's a modern fusion version
of salmon sushi.

--MM

Jewish Sushi

2/3 cup uncooked short grain brown rice
3 tablespoons rice vinegar
1 tablespoon white sugar
1 teaspoon salt
4 sheets seaweed sheets
1/2 cucumber, peeled, seeded, cut into strips
1/2 red onion, cut into thin strips
8 ounces cream cheese
6 ounces smoked salmon
1 egg yolk
1 teaspoon mustard
1 lemon
1 c Olive oil
Capers
Salt and pepper
Sesame seeds

In a medium saucepan, bring 1 cup of water to a boil. Add the rice,
stir, cover, and reduce heat to a simmer for about 40 minutes.

While your rice is cooking, mix the rice vinegar, sugar and salt and
a small bowl and combine with rice after it is cooked.

Preheat oven to 300 degrees F. Heat your sushi sheets for 2 minutes
on a baking sheet until they are warm and flexible.

Center one sheet or seaweed on a bamboo sushi mat or towel. Wet your
hands and spread on a thin layer of rice on the sheet.

Then arrange 1/4 of the cucumber, lox, onions, and cream cheese in a
line down the center of the rice. Lift the end of the mat, and roll
it over the ingredients, pressing down gently. Roll it forward to
complete the roll. Repeat with the other rolls.

To make your mayo, mix 1/2 teaspoon water, 1 teaspoon mustard, 1 egg
yolk and about 10 drops of lemon juice. Then very slowly whisk in
the olive oil. Season with salt and pepper to taste, chopped capers
and more lemon juice.

Cut the rolls into six pieces, garnish with sesame seeds and serve
with caper mayo!

Amy Kritzer
This ain't yo bubbe's blog: modern interpretations of classic
recipes https://whatjewwannaeat.com

---

I don't subscribe to brown rice at all!


Cheers

Jim


... Cheffy recipe creators chug cooking wine & make up words like "capers"

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JIM WELLER wrote to DAVE DRUM <=-

Here's a low carb sushi roll with neither rice nor cauliflower:

Then it can't be "sushi". The very definition of sushi requires rice.

Yeah, we all know that. But we are in the middle of a thread about
low carb alternatives to rice for sushi like rolls.

Then it should be labelled "sushi-like" or "fake sushi".

"Sushi is a Japanese dish of prepared vinegared rice

But not all sushi rice is vinegared. In southwestern Japan on the
island of Kyushu where Sasebo and Nagasaki are located, sake-zushi
is a thing, a regional specialty of Kagoshima. It's a style of
scattered sushi made with sake instead of rice vinegar, served in a
tub, and topped with seafood and vegetables.

Errrrmmmmm wine is a precursor of vinegar, innit?

Since I'm featuring capers this week here's a modern fusion version
of salmon sushi.

I hereby gift and bequeath you my lifetime allotment of capers. ENJOY!

Of the 25 recipes I have for paella in my database this is the only one with capers. The rest - mostly from Spanish sources eschew the salt bombs.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: New York Times Cook Book Paella
Categories: Seafood, Shellfish, Pork, Vegetables, Rice
Yield: 8 Servings

1 1/2 lb Lobster; cooked
1 lb Shrimp
12 sm (or more) clams
1 qt Mussels
1 1/2 lb Chicken pieces
1 ts Oregano
2 Peppercorns
1 cl Garlic; peeled
1 1/2 ts Salt
6 tb Olive oil
1 ts Vinegar
2 oz Ham; in thin strips
1 Chorizo; sliced (hot Spanish
- sausage)
1 oz Salt pork; fine chopped
1 lg Onion; peeled, chopped
1 lg Bell pepper; seeded, chopped
1/2 ts Ground coriander
1 ts Capers
3 tb Tomato sauce
2 1/4 c Rice; washed, drained
4 c Boiling water
1 ts Saffron
15 oz Peas; thawed
4 oz Jar pimientos

Remove meat from the lobster. Shell and devein shrimp.
Scrub mussels and clams. Cut chicken into medium sized
serving pieces.

Combine oregano, peppercorns, garlic, salt, two Tbsp of
the olive oil and the vinegar and mash with back of
spoon or with a mortar. Rub chicken with the mixture.
Heat remaining olive oil in a deep, heavy skillet and
brown chicken lightly over moderate het.

Add ham, chorizo, salt pork, onion, green pepper,
coriander and capers. Cook ten minutes over low heat.
Add tomato sauce and rice and cook 5 minutes. Add
boiling water, saffron and shrimp. Mix well and cook
rapidly, covered, until liquid is absorbed, about 20
minutes.

With a large spoon, turn rice from top to bottom. Add
lobster meat and peas; cover and cook 5 minutes longer.
Steam mussels and clams in a little water until their
shells open. Heat the pimientos and drain.

Use the mussels, clams and pimientos as a garnish.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

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