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Avocado Carrot 1 thick avocado slice julienned carrot Roasted beet Juice (saved from recipe below) Green Leaf lettuce rice and nori When you mix your sushi rice save 1\5 of it and mix it with the beet juice leftover from roasting so the color is a pinkish hue. Dont go to crazy cause its water and the rice will not stick to the seaweed. Also you could cook the rice in the beet juice instead of regular water. Take one half sheet of nori and break it into 4 equal sized sheets, now roll a tiny maki roll with the carrots. Make all four and set aside, make futo maki style roll and place the 4 rolls inside the futomaki with a slice of avocado in the middle along with green leaf lettuce, roll up making sure the avocado stays in the middle. Cut in five and eat. ______________________________________________________ Vegetable and Kala Jeera 2 Medium Sized Beets 1\3 Avocado 1 head of garlic Basil 4 leafs Dijon Mustard 1 tsp 1 Carrot Julienned Green Leaf lettuce rice and nori Start with roasting your beets, i like steaming them but you could boil them if you want, place in shallow baking pan add 1\4 cup water and some thyme, cover with foil and in the oven for 1 hour at 400F(save the liquid). Roast the garlic, salt and pepper, tsp oil and wrap in foil roast for 20 min till soft. Start by making standard carrot maki, sprinkle some Kala Jeera and roll up, set aside. Make your garlic spread, remove bottom of garlic head and squeeze the soft garlic into small bowl, add chopped basil and Dijon mix. Now take your uramaki and spread garlic mixture in middle, add lettuce and beets. Step three layer avocado on top of your uramaki cut in six or eight then take your carrot roll and slice thinly into 10 pieces place them ontop of the avocado, now eat with lots of wasabi.. ______________________________________________________ Panko Fried Artichoke 10 Artichoke hearts Lemon 3 cloves garlic 4 tbls Dukes mayo Panko and AP Flour + 2 eggs 1/2 cup grapeseed oil rice and nori If there is no fresh artichokes use prefferably jarred, for the fresh ones peel of outer leaves leaving only the heart, soak with lemon juice and water in a saucepot then boil till tender. Take the garlic wrap in foil sprinkle with EVOO salt and pepper roast in 350 F oven untill nice and soft, smash it then mix with the dukes mayo and a squeeze of lemon juice set aside. Start heating up your oil, you can use a deep fryer if available but pan frying is ok. Have three bowls for your breading one with flour one with panko and last one with the beaten eggs. Take out your chilled artichokes and drench in flour, eggwash and panko, when the oil is nice and hot throw in your artichokes and fry till golden brown on all sides, transfer to papertowel. You can use futo maki for this or uramaki spread a little roasted garlic mayo artichokes and roll up the eat it. ______________________________________________________ Pickeled Ginger 1 lbs fresh ginger root 2 cups sushi vinegar pickle jar for storage Peel the ginger root with a spoon, slice as thinly as possible, if you have a sharp potato peeler that is fine or just practice your knife skills. Bring sushi vinegar to boil in small sauce pot and add ginger reduce to low heat and simmer till ginger is soft. Cool ginger then transfer to jar and use as palet cleanser with your favorite sushi, store in fridge up to one month. ______________________________________________________ Carmelized Broccoli 1 Broccoli Crown 3 Tbls grapeseed oil salt and pepper rice and nori seperate the broccoli into bite size pieces, heat the grapeseed oil till smoking and give the broccoli a carmelize untill nice and brown season with salt and pepper place on paper towel to soak up excessive oil. make futo style roll and arrange the broccoli, roll, cut and eat.... ______________________________________________________ Carpaccio Avocado Beef marinade 4oz coriander seeds 1 tsp cayenne 5 cloves garlic olive oil used sirloin steaks but a nice tenderloin couldnt hurt daikon julienne and soaked in cold water half an avocado rice and seaweed lettuce green tabasco mayo lemon juice let marinate 2 hours or more pan sear in evoo at high heat let rest in fridge, make a uramaki roll with the daikon, mayo and lettuce, make sure the seam is facing down for easier cutting and on top of the roll avocado and thinly sliced pieces of carpaccio lay a piece of plastic ontop and squeeze then cut into 8 and arrange however preffered, enjoy _____________________________________________________ Tiger Salmon Sushi Grade Salmon, 3 oz Tiger Sauce Horseradish 2 tbls, Lemon Juice, Mayo 2 tbls Asparagus 3 spears Rice + Seaweed Blanch the asparagus for 30 seconds in boiling water throw in ice bath then towel dry take horseradish and mix with equal parts of mayo then squeeze 1 tbls of lemon juice blend well. Make a standard uramaki roll with a thin line of Tiger Sauce in the middle then asparagus with the tips sticking out slightly then roll up and place sliced salmon on top cover with plastic wrap and give it a squeeze with your maki su, cut into eight pieces put a drop of tiger sauce on each piece. _____________________________________________________ Ceviche meets tuna Lime marinade 1 cup fresh key lime juice half garlic clove 3 tbls chopped cilantro i tbls salt fresh tuna 4oz sliced thinly 4oz ripe mango thinly sliced cucumber spears seeds removed rice and seaweed mariante the tuna in the lime juice for 1 min or until desired cookedness if no key limes take the softest and greenest limes you can find and only squeeze 1/3 of the juice out of each half if you squeeze to much the marinade will be bitter and trust me it will suck, make a uramaki roll with the cucumber then arrange the tuna and mango everyother on top of the roll make sure the seam is facing down for easier cutting lay a pice of plastic ontop and squeeze then cut into 8 then sprinkle some cilantro ontop, consume ____________________________________________________ Miso Salmon Sushi grade salmon if not available cook longer in oil corn oil or soy bean oil 1 quart tempura batter iceberg lettuce shredded cucumber spears seeds removed miso wrap, nori and rice preheat oil to 350degrees slice salmon thinly and lay out on soypaper remeber this will be futo style maki so place the wrap vertical on your bamboo matt roll it up and when at the end dip your fingers in the temura batter and smear across edges so it works as glue so it wont pop open in fryer. lay the roll in all purpose flour then in tempura batter deep fry to acquired taste and crispness, remove and make a new futo maki with rice and sesame seeds place iceberg then cucumber and fried salmon roll in middle roll up and cut into 5 pieces enjoy. if no tempura batter, take 1 cup flour 1\2 cup cornstarch 2 tbls baking powder water to desired thickness, also dont mix through lumps are good and throw a couple of icecube's for extra crispness _________________________________________________________________ Avocado Salmon Skin Salmon filet skin on avocado japanese mayo(or dukes) sesame oil and seeds sushi rice and seaweed Start by removing the skin from the salmon cut in shapes that fit neatly in your frying pan start skin side down with no oil in pan the oil from the salmon will be suffitient turn the heat down half way to avoid oil splatter and burns, when golden on both sides remove to paper towl make standard uramaki then place a stripe of mayo then salmon skin then avocado. cut in six or eight drizzle lightly with sesame oil enjoy! the salmon skin gets uber crispy so a sharp knife is recommended. ___________________________________________________ © 2010 karinevarga.com