![]() Arrange on a platter and serve with pickled ginger, soy sauce (or tamari), wasabi, extra chives, sesame seeds and/or sriracha mayonnaise.Use a wet, sharp knife to cut into 1-inch pieces.Gently squeeze the mat to tighten the sushi roll.Wet the narrow rice-free border and seal like envelope.Pick up the edge of the mat closest to you and gently begin to roll the mat toward the far end, using forefingers to keep fillings in place and pull the mat back.Arrange the fish, strips of apples and sweet potatoes, and chives across the center of the rice.Use wet hands or wooden spoon to spread a thin layer of rice evenly over the nori sheet, leaving a narrow border along the furthest edge from you.Place a nori sheet, shiny-side down on the mat. VFC has a complete line of Wisconsin cheeses (regular & flavored cheese curds, 1 to 8 year old cheddars, smoked cheeses and string. Place a sushi mat on a clean cutting board with the slats running horizontally. Valley Fish & Cheese carries a wide variety of hickory-smoked fish (salmon, walleye, catfish, lake trout, etc), smoked jerky (beef, turtle, pork, alligator, etc.Add maple syrup and gently toss to coat the potatoes. In a pot, boil sweet potato strips in water.Pour vinegar mixture over the cooked rice, gently folding to incorporate.Prepare sushi vinegar by mixing rice vinegar, sugar and salt in saucepan over low heat until sugar dissolves.Stir to prevent rice from sticking to pot. After 2 to 3 minutes, place on low heat and let simmer for 10 to 15 minutes. In a large pot, bring the water to a boil.Pour off and repeat 2 times to remove excess starch. Place rice in bowl and cover with water, swirling the rice.Materials: ice cold water, bamboo sushi mat, sharp knife Instructions ![]()
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