Salamander Restaurant’s Maki Rolls

Title: Salamander Restaurant’s Maki Rolls
Categories: Dujour08
Yield: 1 servings

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

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.