Post by Sanji Himura on Mar 24, 2012 18:38:26 GMT -5
I'm starting my collection of recipes that focus on what I created on the Iron Chef RPG. These Recipes are my own creation, and if you do wish to recreate them, do it at your own risk.
Grape Trout Sushi - Californian Style
2 Cups Prepared Sushi or Short Grain Rice prepared Sushi style (Method can be found on Food Network.com)
About 1/4 pound of seedless grapes
1/2 Trout fillet or any other pink fleshed fish available in season
2 Cups of Sesame seeds, Toasted
4 sheets Nori
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
Cooking Steps:
1. Prepare the Sushi rice as directed on the Food Network site.
2. Slice the Trout fillet into small strips. If you are cutting into flesh that is about an inch thick, cut the corresponding piece that results from that in half. Set aside.
3. Slice about half the grapes in half, being careful of the wooden stems.
4. (Optional) Pan fry the trout fillet strips for about 30 seconds in a small skillet with butter.
5. Assembling the Sushi:
a. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
b. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down.
c. Place the Grapes, Trout and cucumber in small portions across the roll.
d. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth.
6. Grill the sushi whole under a salamander oven for thirty seconds a side, or until the rice is golden brown and delicious.
Cut each roll into six and serve either alone, with soy sauce or with grape syrup sauce(recipe to follow)
Grape Syrup Sauce
About 1/4 pound of seedless grapes, cut in half
1 Cup of grape juice
1 Cup of water
1/4 Cup of Sugar
Mix all ingredients together in a saucepan and reduce 1/4, stirring often.
Grape Trout Sushi - Californian Style
2 Cups Prepared Sushi or Short Grain Rice prepared Sushi style (Method can be found on Food Network.com)
About 1/4 pound of seedless grapes
1/2 Trout fillet or any other pink fleshed fish available in season
2 Cups of Sesame seeds, Toasted
4 sheets Nori
1 small cucumber, peeled, seeded, and cut into matchstick-size pieces
Cooking Steps:
1. Prepare the Sushi rice as directed on the Food Network site.
2. Slice the Trout fillet into small strips. If you are cutting into flesh that is about an inch thick, cut the corresponding piece that results from that in half. Set aside.
3. Slice about half the grapes in half, being careful of the wooden stems.
4. (Optional) Pan fry the trout fillet strips for about 30 seconds in a small skillet with butter.
5. Assembling the Sushi:
a. Cover a bamboo rolling mat with plastic wrap. Cut nori sheets in half crosswise. Lay 1 sheet of nori, shiny side down, on the plastic covered mat.
b. Wet your fingers with water and spread about 1/2 cup of the rice evenly onto the nori. Sprinkle the rice with sesame seeds. Turn the sheet of nori over so that the rice side is down.
c. Place the Grapes, Trout and cucumber in small portions across the roll.
d. Grab the edge of the mat closest to you, keeping the fillings in place with your fingers, and roll it into a tight cylinder, using the mat to shape the cylinder. Pull away the mat and set aside. Cover with a damp cloth.
6. Grill the sushi whole under a salamander oven for thirty seconds a side, or until the rice is golden brown and delicious.
Cut each roll into six and serve either alone, with soy sauce or with grape syrup sauce(recipe to follow)
Grape Syrup Sauce
About 1/4 pound of seedless grapes, cut in half
1 Cup of grape juice
1 Cup of water
1/4 Cup of Sugar
Mix all ingredients together in a saucepan and reduce 1/4, stirring often.