Maxs Hoisin And Vegetable Sushi Roll Recipes

VEGETABLE SUSHI ROLL

Steps:

• Make the rice. Combine the rice and 3 1/4 cups water in a rice cooker and cook according to the manufacturer's instructions. A rice cooker is the best way to get perfect sticky-firm rice, but if you don't have one, just use a saucepan.
• Fold in the vinegar. Combine the vinegar, sugar and 1 teaspoon salt in a saucepan over medium heat, stirring to dissolve the sugar. Transfer the cooked rice to a large wooden bowl (traditionally, a wooden tub). Drizzle a quarter of the vinegar mixture over a wooden spoon or spatula onto the rice. Fold the rice gently with the spoon to cool it and break up any clumps; be careful not to smash the grains. Fold in the remaining vinegar mixture and let the rice sit 5 minutes.
• Spread the rice. Cover a bamboo sushi mat with plastic wrap. Place a half nori sheet rough-side up on the mat. Moisten your hands and scoop a handful of rice, slightly larger than a lemon, onto the nori. Press the rice to spread it evenly up to the edges of the nori, moistening your fingers as you go. Sprinkle with sesame seeds.
• Prepare the vegetables. Peel the cucumber and slice into matchsticks. (Morimoto cuts the entire cucumber into a paper-thin sheet, then quickly slices it into strips-but he's had some practice.) Thinly slice the avocado, tomato and red onion; peel the tough ends of the asparagus.
• Add the filling. Carefully flip over the nori so it's rice-side down on the mat with the short end facing you. Spread a bit of wasabi paste in a line about one-third of the way up the nori-it's spicy, so use it sparingly. Arrange a few pieces each of lettuce, cucumber, avocado, tomato and onion in a tight pile in the lower third of the sheet. It's OK if the vegetables hang over the edges of the nori.
• Roll the sushi. Roll the sushi away from you with your hands, tucking in the vegetables as you go. Remove the mat from under the roll and place it on top. Press the roll into a compact rectangular log, using the mat to help you.
• Slice the roll. Cut the sushi roll into 4 to 6 pieces. Repeat with the remaining nori, rice and vegetables. Serve with pickled ginger and more wasabi.

MAX'S HOISIN AND VEGETABLE SUSHI ROLL

Steps:

• Sprinkle the rice with vinegar and mix lightly.
• Dip your fingers in water to keep the rice from sticking to your fingers as you spread it onto the nori.
• Spread enough rice thinly and evenly onto nori to cover completely while leaving about 1 inch of nori uncovered at one end (finishing end). Sprinkle rice with sesame seeds.
• Spread 1/2" wide line of hoisin sauce on top of the rice along the width of the rice and nori at the beginning end.
• Add julienned carrots, cucumbers, water chestnuts and avacodos on top of the hoisin sauce, in a row, end to end the width of the nori sheet.
• Dip fingers in water and wet the last 1 inch of the finishing end of the nori so it will seal - like the glue on an envelope.
• Make a tight "jelly roll" starting at the begining end. Let the roll sit for 5 - 10 minutes and then slice into 8 - 10 even sections. Letting it sit for a few minutes will make the wrapper easier to cut. Use a serrated bread knife to cut the roll.
• Accompany with soy sauce, pickled ginger and wasabe.

FUTOMAKI - BIG SUSHI ROLL

Steps:

• Cut sea sticks in half lengthwise.
• Cut cucumber lengthwise into narrow strips.
• Halve avocado, remove pit and slice into strips. Remove center ribs and shred lettuce.
• Mix one cup of water with the rice vinegar in a small bowl and set aside to use as hand vinegar, to rinse your hands and keep the rice from sticking to them.
• Place a piece of plastic wrap on a bamboo rolling mat. Place a piece of nori, rough side up on the plastic wrap.
• Take a handful of rice and spread it over half of the nori, leaving 1" on the far side of the nori clear. Repeat to cover the other half of the seaweed sheet.
• Arrange 5-6 shrimp in a row about 2" from the close edge.
• Add a row of sea sticks, then a row of shredded lettuce.
• On top of the shrimp, place slices of avocado and shredded carrots so the ingredients are piled like logs of wood. One third of each of the filling ingredients should be used for each roll.
• Pick up the mat from the near side and roll it up, pressing gently. Remove from rolling mat. Repeat steps to make two more rolls.
• Cut each roll into 8 slices. Serve with soy sauce, wasabi and pickled ginger.

VEGETABLE SUSHI ROLLS FOR ALL AGES

Steps:

• For the rice:
• Mix together vinegar, sugar, and salt.
• Rinse the rice in colander and drain. Put the rice and water in medium saucepan with a tight fitting lid. Bring to a boil over high heat, reduce heat to very low and simmer, tightly covered. (For a good seal wrap the pan's lid tightly with a small kitchen towel and cover the saucepan. Make sure the towel's edges are folded up well away from the heat.) Cook until all the water is absorbed, about 15 minutes. Remove the rice from the heat (don't uncover) and set aside for 10 minutes.
• Fluff the rice with a fork and transfer it to a large bowl. Add the vinegar mixture and toss with the rice, using a wooden spoon. Spread it out on a parchment paper-lined baking sheet. Fan the rice continuously with a fan or magazine until cooled. Cover the rice with a damp towel.
• To assemble rolls:
• Place the sushi mat with the slats running crosswise directly in front of you on a clean work space. Lay a sheet of nori shiny-side down and lined up with the closest edge of the mat. Lightly moisten fingers with water, and evenly press about 1/4 of the rice onto the nori, with 1 1/2-inches uncovered at the far edge. Line up the fillings about 1-inch from the closest near edge, evenly across the rice. Leave 1-inch of rice uncovered at the far edge.
• Beginning with the near edge of the mat, tightly roll up the nori, rice, and fillings into a cylinder. Firmly tug on the rounded mat over the roll as you pull on the far edge of the mat to tighten the roll. Open the mat, dab unsealed edge of nori with a bit of water and roll the sushi forward to seal. Transfer the sushi to a plate and cover with damp paper towels. Repeat with remaining rice and fillings.
• Cut each sushi roll, crosswise, into 8 pieces with a sharp wet knife.
• Serve with bowl of soy sauce for dipping.

SMOKED SALMON SUSHI ROLL

Steps:

• Soak rice for 4 hours. Drain rice and cook in a rice cooker with 2 cups of water. Rice must be slightly dry as vinegar will be added later.
• Immediately after rice is cooked, mix in 6 tablespoons rice vinegar to the hot rice. Spread rice on a plate until completely cool.
• Place 1 sheet of seaweed on bamboo mat, press a thin layer of cool rice on the seaweed. Leave at least 1/2 inch top and bottom edge of the seaweed uncovered. This is for easier sealing later.
• Dot some wasabi on the rice. Arrange cucumber, avocado and smoked salmon to the rice. Position them about 1 inch away from the bottom edge of the seaweed.
• Slightly wet the top edge of the seaweed. Roll from bottom to the top edge with the help of the bamboo mat tightly. Cut roll into 8 equal pieces and serve. Repeat for other rolls.

MAX'S FAVORITE TURKEY

Steps:

• Blend all spices and rub into turkey - you may need to double this formulation depending on the size of your turkey. Place butter into turkey roasting pan and place turkey upside smashing it into the butter. Bake at 350 in this position uncovered for one hour. After one hour turn over turkey add a sprinkling of more spices to the top of the turkey. Add a can of turkey broth and continue to baste while cooking.