Recipes
Photo by Christophor Cavalieri
Ingredients
Spicy Tuna Cone:
1 cup water
1 tablespoon rice vinegar
4 sheets toasted nori, halved into 2 triangles
1/2 pound #1 grade Ahi tuna, cut into 1/2-inch dice
Juice of 1 lime
1 tablespoon minced red jalapeno, no seeds
1 tablespoon sambal
1/2 cucumber, peeled and julienned
Kosher salt and freshly ground black pepper
Tea-Smoked Salmon and Avocado Cone:
1 cup water
1 tablespoon rice vinegar
4 sheets toasted nori sheets, halved into 2 triangles
2 cups Master Sushi Rice
1/2 pound Ming's tea smoked salmon, sliced (available at Ming.com)
1 package daikon sprouts
1 avocado, sliced into 1/2-inch spears, drizzled with lime juice
Grilled Shrimp Salad:
1 tablespoon rice vinegar
1 cups water
1/2 pound grilled shrimp
1/2 cup 1/4 inch dice celery
1/4 cup mayonnaise
1 teaspoon naturally brewed soy sauce
1/4 cup sliced scallions
4 sheets toasted nori, halved into 2 triangles
2 cups Master Sushi Rice
Directions
Spicy Tuna Cone:
In a small bowl, combine water and vinegar. In a medium bowl combine tuna and lime juice and stir gently. Add jalapeno and sambal; season with kosher salt and freshly ground black pepper and combine thoroughly but gently. Place a half-sheet of nori on a work surface shiny-side down, long edge towards you. Wet your hands in the water-vinegar mixture and spread about 1/2 cup rice on lower half of nori, patting it down lightly. Top with tuna, placing it diagonally across the rice from the upper left corner to the bottom right. Place cucumber on the tuna. Fold the lower left-hand corner of the nori toward the right side to enclose the filling, and continue to roll toward the nori's left side to form a cone. Wet a finger in the vinegar water and moisten the top 1/2-inch of the nori's edge to seal the cone. Let rest, seam-side down, or place in a cone holder. Repeat with remaining ingredients.
Tea-Smoked Salmon and Avocado Cone:
In a small bowl, combine water and add vinegar. Place a half-sheet of nori on a work surface shiny-side down, long edge towards you. Wet your hands in the water-vinegar mixture and spread about 1/2 cup rice on lower half of nori, patting it down lightly. Top with salmon, placing it diagonally across the rice from the upper left corner to the bottom right. Place daikon sprouts and avocado on the salmon. Fold the lower left-hand corner of the nori toward the right side to enclose the filling, and continue to roll toward the nori's left side to form a cone. Wet a finger in the vinegar water and moisten the top 1/2-inch of the nori's edge to seal the cone. Let rest, seam-side down, or place in a cone holder. Repeat with remaining ingredients.
Grilled Shrimp Salad Cone:
In a small bowl, combine rice vinegar and water. In a large bowl, combine shrimp, celery, mayo, soy sauce and scallions and mix well. Place a half-sheet of nori on a work surface, shiny-side down, long edge towards you. Spread about 1/2 cup rice on lower half of nori, patting it down lightly. Top with shrimp salad, placing it diagonally across the rice from the upper left corner to the bottom right. Fold the lower left-hand corner of the nori toward the right side to enclose the filling, and continue to roll toward the nori's left side to form a cone. Wet a finger in the vinegar water and moisten the top 1/2-inch of the nori's edge to seal the cone. Let rest, seam-side down, or place in a cone holder. Repeat with remaining ingredients.
Related recipes
Ming's Tea-Smoked Salmon and Cucumber Maki
Beau MacMillan's Seared Scallops with Maitake Ginger Garlic Cream and Rice
Assorted Nigiri
Simply Ming In Your Kitchen
NOW AVAILABLE. Ming's newest cookbook includes 80 new recipes with QR codes to access videos of Ming preparing each recipe and free shopping lists.
