Maxs Hoisin And Vegetable Sushi Roll Recipes

VEGETABLE SUSHI ROLL

Steps:

• 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.

MAX'S HOISIN AND VEGETABLE SUSHI ROLL

Steps:

• Sprinkle the rice with vinegar and mix lightly.
• Dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
• Spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end). Sprinkle rice with sesame seeds.
• Spread 1/2" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
• Add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
• Dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
• Make a tight "jelly roll" starting at the begining end. Let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections. Letting it sit for a few minutes will make the wrapper easier to cut. Use a serrated bread knife to cut the roll.
• Accompany with soy sauce, pickled ginger and wasabe.

VEGETABLE SUSHI ROLLS FOR ALL AGES

Steps:

• For the rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
• Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
• To assemble rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.

SUSHI ROLLS

Steps:

• Cook rice according to package instructions.
• Mix vinegar, sugar and salt.
• Cut vinegar mixture into cooked rice until well combined.
• To roll sushi you can use a bamboo sushi mat, or just use a clean towel instead, or you can even forgo the roller and just carefully roll using your hands.
• Place nori sheet on roller and spread a thin layer of the sushi rice over the nori.
• Place your filling in a center line on the nori sheet.
• Begin rolling by carefully folding over the top edge and starting the roll.
• Continue to roll, keeping the roll as tight as possible.
• Take a sharp knife and slice the roll into 1- 1 1/2 inch pieces.
• Some Possible Sushi Filling Combos----------.
• Once you have your layer of rice on the nori sheet, try some of these ingredient combos.
• Mix and match to suit your taste.
• Things like thinly sliced cucumber or carrots and radish sprouts are good general ingredients to add to all kinds of rolls.
• Spicy Tuna Roll-- Sushi grade raw tuna, minced and mixed with a small amounts of mayonnaise, oriental style hot sauce and sesame oil and served with radish sprouts.
• California Roll-- Imitation crab meat, mayonnaise and avocado.
• Salmon& Asparagus (one of my personal creations)-- Leftover cooked salmon (grilled tastes best) with an blanched asparagus spear and a small amount of mayonnaise mixed with oriental hot sauce.
• Veggie-- Thinly julienned strips of cucumber, carrot and zucchini with avocado slices and sprouts.

SPINACH SUSHI ROLLS

Steps:

• Preparation: Wash rice and drain well. Add rice and water to pan, bring to the boil, reduce heat & simmer, uncovered, until the water is absorbed. Turn heat off and cover rice firmly with kitchen foil, for 4 - 5 minutes Leave to cool, then stir in the combined rice vinegar, sugar and salt. Place spinach leaves in a bowl, and pour over boiling water. Let stand for 30 seconds then strain.
• Layer half the spinach leaves on a tea-towel. Overlap to form a base 20 x 30cm.
• Place half the rice on top of the spinach, moisten hands or flat knife with a little vinegar and spread rice to cover spinach, leaving 1" uncovered at the top.
• Spread a thin line of wasabi along the rice, 1" from the bottom. Top with your choice of meat & 2 vegetables.
• Roll up firmly from the bottom, using the tea-towel or damp hands (like a Swiss/Jam Roll).
• Repeat above steps with remaining ingredients.
• Refrigerate for 30 minutes. Remove from fridge/tea-towel. Cut into 1" sections with a sharp knife.
• Serve with soy sauce for dipping, and extra wasabi for those who like it HOT.

FUTOMAKI - BIG SUSHI ROLL

Steps:

• Cut sea sticks in half lengthwise.
• Cut cucumber lengthwise into narrow strips.
• Halve avocado, remove pit and slice into strips. Remove center ribs and shred lettuce.
• Mix one cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
• Place a piece of plastic wrap on a bamboo rolling mat. Place a piece of nori, rough side up on the plastic wrap.
• Take a handful of rice and spread it over half of the nori, leaving 1" on the far side of the nori clear. Repeat to cover the other half of the seaweed sheet.
• Arrange 5-6 shrimp in a row about 2" from the close edge.
• Add a row of sea sticks, then a row of shredded lettuce.
• On top of the shrimp, place slices of avocado and shredded carrots so the ingredients are piled like logs of wood. One third of each of the filling ingredients should be used for each roll.
• Pick up the mat from the near side and roll it up, pressing gently. Remove from rolling mat. Repeat steps to make two more rolls.
• Cut each roll into 8 slices. Serve with soy sauce, wasabi and pickled ginger.

HOMEMADE VEGETARIAN SUSHI ROLLS

Steps:

• Slice cucumber into wide, flat pieces and blot with a paper towel to dry.
• Lay cucumber slices flat on a work surface, slightly overlapping each piece. Place nori sheet on top and arrange bell pepper and carrot slices along the edge that is closest to you. Gently roll the sushi, slice into 6 pieces, and top with avocado slices.

VEGETABLE SUSHI ROLLS

Steps:

• Place the rice and stock cube in a pot and add 500 ml of boiling water. Bring back to a boil, cover, lower the heat and simmer for 7-10 minutes or until the water has been absorbed. Allow the rice to chill.
• Place a sushi sheet on a flat surface or on a bamboo mat. Spread evenly with the mashed avocado, leaving a 1/2 inch border.
• Add a thin layer of rice.
• Arrange a row of each remaining ingredient in the center of the roll. Carefully fold the edge of the sheet closest to you over the filling. Tuck the end in and begin to roll, as tightly as possible. Before you reach the end, moisten the top edge of the nori sheet with a little water so it sticks. Wrap in cling film and place in the fridge until ready to eat.
• To serve slice the sushi with a very sharp knife into 1/2 - 1 inch pieces. Serve with a little tamari/soy sauce.