SUSHI BURRITOS
This isn't authentic sushi by any means, but it really does mimic the flavor of those popular sushi rolls you can find at less "fine dining" sushi restaurants--and it's very family-friendly and home chef-friendly as well. Great to cut into sushi-portioned appetizers and serve with traditional pickled ginger, wasabi, and soy sauce.
Provided by Marianne Williams
Time 35m
Yield 2
Number Of Ingredients 12
Steps:
- Place sushi rice in a medium bowl. Combine vinegar, sugar, and salt in a small saucepan and bring to a simmer over medium heat. Stir until sugar and salt have dissolved, about 1 minute. Pour vinegar mixture over sushi rice and mix to combine. Set aside.
- Place each nori sheet onto a piece of parchment paper on a clean work surface. Top each sheet with 1 cup sushi rice, pressing to create an even layer, leaving 1 inch exposed at the bottom of the sheet and 1/2 inch exposed on the sides and top. Spread 1 1/2 tablespoons mayonnaise lengthwise down the middle of the rice. Top each with 1/4 cup avocado slices, 1/4 cup cucumber, 2 tablespoons carrot, 1 tablespoon radish, 1/2 ounce smoked salmon slices, and 1/2 ounce cream cheese. Make sure all ingredients run down the length of the mayonnaise in the center of each burrito.
- Wet fingers with a little bit of water and spread on the bottom of each nori sheet. Using parchment paper, tightly roll the bottom of each nori sheet up over salmon, cream cheese, and vegetables, and continue rolling until completely sealed. Use parchment paper to press and ensure roll is tight. Discard parchment paper and slice sushi burritos in half on a diagonal. Serve immediately.
Nutrition Facts : Calories 524.7 calories, Carbohydrate 65.9 g, Cholesterol 26.3 mg, Fat 25.8 g, Fiber 5.7 g, Protein 9.8 g, SaturatedFat 6.5 g, Sodium 600.7 mg, Sugar 4.6 g
SUSHI SALAD (PAREVE)
We LOVE sushi, and it makes a wonderful appetizer for a summer Shabbos meal. But sushi takes time to prepare. This Sushi Salad is a great way to enjoy the great taste of sushi without all the time and effort required to prepare sushi. Adapted from http://kosherfood.about.com/od/koshersaladrecipes/r/sushi-salad.htm by Giora Shimoni http://kosherfood.about.com/bio/Giora-Shimoni-17142.htm
Provided by pesachz
Categories Kosher
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a pot with a cover, bring 1 1/2 cups of water to a boil.
- Add 1 cup of sushi rice. Turn heat down to low, cover, and cook for 18 minutes.
- Turn off the burner, and let the rice steam in the covered pot for 5 minutes.
- Remove the cover and stir the rice vinegar, sugar and salt into the rice. Flake the rice with a fork, and let cool.
- Cut mango, cucumber, and celery into small squares.
- Grate carrot.
- Stir the vegetables into the cooled rice.
- In a small bowl, mix the soy sauce with the wasabi. Then stir the soy and wasabi mixture into the rice.
- Tear sushi seaweed paper into small pieces and sprinkle on top of the salad.
Nutrition Facts : Calories 177.5, Fat 0.5, SaturatedFat 0.1, Sodium 757.9, Carbohydrate 40.2, Fiber 2.8, Sugar 11.9, Protein 3.8
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