I love food. I love going out and trying new dishes from different cultures. Like those pork knuckle bones with all that gelatin in the Dominican Republic, lol.
Anyways I thought I’d start just taking pictures of new dishes I cook from time to time and post them here for fun and so I can remember what I put in them; I usually end up modifying from the original recipe and then forget. 🙂
I made this a few weekends ago when the neighbors dropped by for UFC 143. I had a hankering that afternoon for sushi and I hadn’t made it in over 10 years and thought, why not?
- Sushi rice – from Alton Brown’s Sushi Rice recipe
- 1/4 cucumber, sliced lengthwise into long narrow strips the length of the seaweed sheet
- 1/2 carrot, peeled, sliced lengthwise into long narrow strips the length of the seaweed sheet
- 4-6 stalks of asparagus, steamed or blanched, each sliced in half
- 2 slices of proscuitto ham
- 1/2 mango, thinly sliced
- 2 tablespoons sesame seeds
- Make the sushi rice as per the recipe.
- Follow the instructions to make the roll, maki or California roll style by adding whatever combination of asparagus, carrot and cucumber as the filling.
- For California style rolls, have the sesame seeds spread out on a plate and then dip the roll on one side. In lieu of sesame seeds, drape the prosciutto or mango slices over top of the roll.
- Cut the roll in half and then line up the two halves and cut twice more, making 6 pieces per roll.
Yields: 5 rolls of 6 pieces each (30 pieces)