Cedar Plank Buffet Sushi Rolls

Cedar Plank Buffet Sushi Rolls

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by Cedar Plank buffet Dragon Roll, Rainbow Roll and Salmon Lemon Roll

kgw.com

Posted on February 26, 2010 at 7:00 AM

Updated Wednesday, Oct 30 at 10:08 AM

Dragon Roll Recipe:

8 oz avocado sliced thinly
5 oz bbq eel
2 C. seasoned sushi rice (recipe follows)
2 ea. Nori seaweed paper
3 oz julienne cucumber
3 oz julienne carrots
4 oz avocado
Seasoned Sushi Rice

•    1 ½ C.  short grain rice or sushi grade equivalent rice
•    1 C. water or enough water until it comes just above the level of the rice
•    2 oz rice vinegar
•    2 oz sugar
•    ½ tsp salt




Rinse rice with water until the water becomes clear instead of cloudy. Drain rice and put in pot with the water. Cook rice at a simmer for approximately 45 minutes or until rice is soft to touch. Remove rice from the heat and in a wooden bowl with a wooden spoon fold in the remaining ingredients with the rice be careful not to over mix the rice as this will make it mushy. Allow the rice to cool for a few minutes.

Dragon Roll Method:
Place a sheet of nori on a bamboo sushi roller. Spread half the rice mixture onto the nori seaweed sheet. Make one thin even layer all the way from one end to ¾ of the way up the other side of the nori. Leave the last ¼ of the sheet bare. Flip the roll over on the bamboo roller so the rice is now touching the roller and have the bare section facing your body. Place half of the eel, cucumber, avocado, and carrots in the center of the nori sheet making sure that they stretch evenly from one end to the other in a line that is parallel to your body. Then using the sushi roller and rolling away from yourself wrap the seaweed around the ingredients making sure that your seaweed covers all the ingredients. The seaweed should only cover your ingredients in the middle then hold onto the roller section that is farthest away from you and pull tightly on your nori and ingredients in the middle. Maintain this grip and gently roll the rice away from yourself. Once you have the rice in a roll press firmly along edges to seal the roll in place. Place half the sliced avocado on top of the rice each piece overlapping the last about half way and cut the roll into 8 even pieces. The easiest way to achieve this is to cut the roll first in half and then each half in half and so on until you have 8 pieces.

 

Rainbow Roll Recipe:

6 oz thinly sliced yellow fin tuna
6 oz thinly sliced salmon
6 oz ebi shrimp
6 oz Tilapia
2 C. seasoned sushi rice (recipe follows)
2 ea. Nori seaweed paper
4 oz Imitation crab mixture (recipe follows)
3 oz julienne cucumber
3 oz julienne carrots
4 oz avocado
Imitation Crab Mixture


•    4 oz shredded imitation crab
•    ½ C. mayonnaise
•    2 tbsp. lemon juice
•    3 tbsp. powdered sugar

Mix all ingredients together in a mixing bowl and season to taste.

Seasoned Sushi Rice

•    1 ½ C.  short grain rice or sushi grade equivalent rice
•    1 C. water or enough water until it comes just above the level of the rice
•    2 oz rice vinegar
•    2 oz sugar
•    ½ tsp salt

Rinse rice with water until the water becomes clear instead of cloudy. Drain rice and put in pot with the water. Cook rice at a simmer for approximately 45 minutes or until rice is soft to touch. Remove rice from the heat and in a wooden bowl with a wooden spoon fold in the remaining ingredients with the rice be careful not to over mix the rice as this will make it mushy. Allow the rice to cool for a few minutes.

Rainbow Roll Method:
Place a sheet of nori on a bamboo sushi roller. Spread half the rice mixture onto the nori seaweed sheet making one thin even layer all the way from one end to ¾ of the way up the other side leaving the last ¼ of the sheet bare. Flip the roll over on the bamboo roller so the rice is now touching the roller and have the bare section facing your body. Place half of the imitation crab mixture, avocado, cucumber and carrots in the center of the nori sheet making sure that they stretch evenly from one end to the other in a line that is parallel to your body. Then using the sushi roller and rolling away from yourself wrap the seaweed around the ingredients making sure that your seaweed covers all the ingredients. The seaweed should only cover your ingredients in the middle then hold onto the roller section that is farthest away from you and pull tightly on your nori and ingredients in the middle. Maintain this grip and gently roll the rice away from yourself. Once you have the rice in a roll press firmly along edges to seal the roll in place. Place the slices of fish in an alternating pattern on top of the rice and cut the roll into 8 even pieces. The easiest way to achieve this is to cut the roll first in half and then each half in half and so on until you have 8 pieces.

 

Salmon Lemon Roll Recipe:

6 oz thinly sliced salmon
2 C. seasoned sushi rice (recipe follows)
2 ea. Nori seaweed paper
4 oz salmon cut into ¼ inch by 2 inch pieces
3 oz julienne cucumber
3 oz julienne carrots
16 ea. Thinly sliced lemon moons

Seasoned Sushi Rice

•    1 ½ C.  short grain rice or sushi grade equivalent rice
•    1 C. water or enough water until it comes just above the level of the rice
•    2 oz rice vinegar
•    2 oz sugar
•    ½ tsp salt

Rinse rice with water until the water becomes clear instead of cloudy. Drain rice and put in pot with the water. Cook rice at a simmer for approximately 45 minutes or until rice is soft to touch. Remove rice from the heat and in a wooden bowl with a wooden spoon fold in the remaining ingredients with the rice be careful not to over mix the rice as this will make it mushy. Allow the rice to cool for a few minutes.

Salmon Lemon Roll Method:
Place a sheet of nori on a bamboo sushi roller. Spread half the rice mixture onto the nori seaweed sheet making one thin even layer all the way from one end to ¾ of the way up the other side leaving the last ¼ of the sheet bare. Flip the roll over on the bamboo roller so the rice is now touching the roller and have the bare section facing your body. Place half of the salmon strips, cucumber, and carrots in the center of the nori sheet making sure that they stretch evenly from one end to the other in a line that is parallel to your body. Then using the sushi roller and rolling away from yourself wrap the seaweed around the ingredients making sure that your seaweed covers all the ingredients. The seaweed should only cover your ingredients in the middle then hold onto the roller section that is farthest away from you and pull tightly on your nori and ingredients in the middle. Maintain this grip and gently roll the rice away from yourself. Once you have the rice in a roll press firmly along edges to seal the roll in place. Place the slices of fish on top of the rice and cut the roll into 8 even pieces. The easiest way to achieve this is to cut the roll first in half and then each half in half and so on until you have 8 pieces. Then place one slice of lemon on top of each of the eight pieces of sushi you have cut.


 

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