Friday, March 27, 2009
Peanut Avocado Rolls
2 sheets nori (roasted seaweed)
2 c. cooked sushi rice
1/2 c. roasted, salted peanuts
2 Tb. wasabi (horseradish paste)
1 Tb. soy sauce
2 Tb. sushi vinegar (see recipe below)
for rolling sushi: bamboo mat or waxed paper/plastic wrap
Cook sushi rice according to instructions on package. Add soy sauce to peanuts and marinate. On a cutting board or countertop, spread bamboo mat or waxed paper. Lay one sheet nori on top of mat with the longest side of the nori closest to you. Spread 1 c. cooked rice all over the nori, leaving 1/2" around the edges free of rice. Spread thin layer of wasabi (if you like a kick!) over one third of rice closest to you. Place the sliced avocado filling across the longest length of the nori, leaving about 3" of rice closest to you free of filling. Spread the peanuts next to the avocado lengthwise across nori. With assistance of bamboo mat, roll sushi tightly starting at the edge closest to you, covering the "filling" on your first roll. With a very sharp knife, cut the ends off of the sushi roll (about 1/2" on each end) and cut the roll into 1" slices. Repeat process with second sheet of nori I usually manage 6 slices per roll. Serve with soy sauce, wasabi, and pickled ginger.
Sushi Vinegar Recipe:
In a saucepan, combine 1/3c. vinegar with 2 Tb. sugar and 1 tsp. salt. Bring to a boil, and remove from heat. Mix 1 Tb. sushi vinegar per 1c.cooked sushi rice.