|
Sushi Rice
Assorted
Nigiri
Spicy Tuna
Cone
Tea-Smoked Salmon and Avocado Cone
Grilled
Shrimp Salad
Maki Sushi
Beau MacMillan's Seared Scallops with Maitake
Ginger Garlic Cream and Rice
WINE NOTES
Shizensu:
Uses Kimoto method (300-year-old method that is rare
because it's so labor-intensive, mash is hand-beaten with long poles
that then ferment.) Results in a more full-flavored sake. This one
has a complex flavor with balancing acidity.
Sato No Homare: Junmai Ginjo: Elegant super-premium, with
light fruity nose of violets, strawberry, pear and grape. Semi-dry.
Hints of anise and tropical fruit (secondary notes that the Japanese
call fukumi-ka.
|
|
Maki Sushi
Tea Smoked Salmon and Cucumber Maki
Makes 4 full rolls, 5 pieces each
- 1 cup water
- 1 tablespoon vinegar
- 4 toasted nori sheets
- 2 cups Master Sushi Rice
- 1/2 pound Ming's tea-smoked salmon, thinly
sliced (available on ming.com)
- 2 tablespoons wasabi, either fresh frozen
grated or powder bloomed in water
- 1 hothouse cucumber, peeled and julienned
In a small bowl, combine water and vinegar.
Place a nori sheet shiny side-down on a sushi rolling mat with one
long edge toward you. Wet your hands and pat a 1/4-inch layer of
sushi rice over the bottom half of nori. Arrange salmon slices down
middle of rice, spread a bit of wasabi over, and top with cucumber.
To roll, lift the mat, compressing it against the filling as you
roll the bottom edge in on itself -- you want the edges of the rice
to meet each other. Continue rolling toward the top edge until
1/4-inch of the nori remains unrolled. Moisten a finger and wet the
edge of the nori. Press the mat to seal the roll. Allow the maki to
rest, seam-side down, for 2 minutes. Repeat with remaining nori and
filling. With a sharp knife, slice each maki in half. Cut one half
straight across into 3 pieces and cut the other half diagonally into
2 pieces, wiping and wetting the knife when grains of rice stick to
it.
Click Here for a
Printer Friendly version
|
