Best Maxs Hoisin And Vegetable Sushi Roll Recipes

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VEGETABLE SUSHI ROLL



Vegetable Sushi Roll image

Make and share this Vegetable Sushi Roll recipe from Food.com.

Provided by under12parsecs

Categories     Short Grain Rice

Time 1h20m

Yield 20 Rolls

Number Of Ingredients 14

3 cups short-grain japanese rice, rinsed
1/3 cup rice vinegar
3 tablespoons sugar
salt
10 nori, halved (dried seaweed)
sesame seeds, for sprinkling
1 cucumber
1 avocado
1 plum tomato, seeded
1 small red onion
20 asparagus spears, trimmed and blanched
wasabi paste, for spreading and serving
1 romaine lettuce hearts
pickled ginger, for serving

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.

Nutrition Facts : Calories 141.5, Fat 1.8, SaturatedFat 0.3, Sodium 6.2, Carbohydrate 28.6, Fiber 2.2, Sugar 3, Protein 3

MAX'S HOISIN AND VEGETABLE SUSHI ROLL



Max's Hoisin and Vegetable Sushi Roll image

A fun recipe to make with the kids. Before making it, go shopping at an international market to find the ingredients. Even though all of the ingredients for this recipe can be found at your local supermarket it is fun to wander the aisles of the international markets and see things you normally wouldn't, especially if you find a really authentic market. My sons love investigating everything; from whole frozen rabbits (head and feet included) to pig ears, live octopi and many more culinary odities.

Provided by Max and Dad

Categories     Rice

Time 20m

Yield 8-10 pieces, 2 serving(s)

Number Of Ingredients 9

1 sheet nori
1 cup sushi rice, cooked to package directions and cooled to room temperature
1/2 teaspoon rice wine vinegar
1 teaspoon sesame seeds
1 small carrot
1 cucumber
1 avocado
5 slices water chestnuts
1 teaspoon hoisin sauce

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.

VEGETABLE SUSHI



Vegetable Sushi image

Provided by Ina Garten

Categories     main-dish

Time 1h15m

Yield 40 appetizers

Number Of Ingredients 20

1 1/4 pounds sushi rice (2 3/4 cups)
3 cups water
1/4 cup mirin, plus additional for moistening nori
5 sheets nori (1 package)
4 teaspoons wasabi powder, mixed with 2 teaspoons water
1/2 cup small-diced red onion
1 carrot, julienned
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 scallion, julienned (green part only)
1 hothouse cucumber, seeded and julienned
1 (10-ounce) jar pickled ginger
1/2 teaspoon wasabi powder
1/4 teaspoon water
1/2 teaspoon crushed red pepper flakes
1 teaspoon minced pickled ginger
1 teaspoon minced scallion (green part only)
1/4 cup white wine vinegar
3 tablespoons good soy sauce
1/2 teaspoon dark sesame oil

Steps:

  • Place the rice in a strainer and rinse under cold running water until the water is fairly clear, about 5 minutes. Shake the water out and allow the rice to dry in the strainer for 15 minutes.
  • Put the rice in a pot with exactly 3 cups of water and cook covered over high heat until it starts to foam, about 5 minutes. Reduce the heat to low and cook until tender, about 15 minutes. Turn off the heat and sprinkle with 1/4 cup mirin. Replace the lid and allow the rice to steam for 15 minutes. Place in a bowl and cool to room temperature.
  • To prepare the sushi, place a bamboo sushi roller flat on a table with the bamboo reeds horizontal to you. Sprinkle lightly with water. Place 1 nori sheet on top, smooth side down, and moisten lightly with mirin. With damp hands, press 1 1/4 cups rice flat on top of the nori, leaving 1 1/2-inch edges on the top and bottom, but pressing all the way to the sides. Make sure the rice is pressed even and smooth.
  • Spread 1/4 teaspoon of wasabi paste in a horizontal stripe near the lower edge of the rice. Over the wasabi, lightly sprinkle the red onions in a horizontal stripe. Place strips of carrots in a horizontal stripe, on top of the wasabi and onions, and follow by piling the red and yellow peppers, scallions, and cucumbers on top, making a tight, straight bundle of vegetables. Place 1 layer of pickled ginger slices on top.
  • To roll the sushi, pick up the near edge of the bamboo roller and hold it with the nori, then pull them up and over the vegetable bundle until the nori reaches the rice on the other side. Press the roller to make a round bundle, then roll the bundle to the far edge of the nori and press again to make a round bundle. (The nori should totally enclose the rice and vegetables in a round tube, but the ends will have rice and vegetables sticking out.) Repeat the process with the remaining ingredients. Keep the rolls under a damp towel and refrigerate until ready to serve. To serve, slice off the ends with a very sharp knife and slice each roll into 8 equal pieces.
  • Meanwhile, for the sushi dipping sauce, combine the wasabi powder and water to make a paste. Mix in the red pepper flakes, ginger, scallions, vinegar, soy sauce, and sesame oil. Serve the sushi at room temperature with the dipping sauce.

FUTOMAKI - BIG SUSHI ROLL



Futomaki - Big Sushi Roll image

Make and share this Futomaki - Big Sushi Roll recipe from Food.com.

Provided by Lille

Categories     Lunch/Snacks

Time 25m

Yield 24 pieces

Number Of Ingredients 9

3 sheets nori
15 -20 large shrimp, cooked
3 imitation crab sticks
1/3 cup carrot, finely grated
1 small cucumber (preferably Lebanese or Japanese)
1 avocado
2 leaves romaine lettuce
4 cups cooked rice, seasoned with sushi vinegar (see #315511 Easy Sushi Rice)
1/4 cup rice vinegar

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 ROLLS



Vegetable Rolls image

Make and share this Vegetable Rolls recipe from Food.com.

Provided by Tisme

Categories     Vegetable

Time 35m

Yield 20 serving(s)

Number Of Ingredients 10

1 carrot, grated
1 zucchini, grated
1/2 small red capsicum, finely chopped
1/2 small red onion, finely chopped
125 g creamed corn
1 tablespoon barbecue sauce
3/4 cup seasoned stuffing mix
10 slices white bread
1 egg, lightly beaten
20 g butter, melted

Steps:

  • Combine vegetables, barbecue sauce and stuffing mix in a large bowl. Mix well.
  • Remove and discard the crusts from bread. Using a rolling pin, flatten each slice of bread.
  • Spoon 2 tablespoons of vegetable mixture over one half of each slice of bread and brush egg over remaining bread half. Roll up bread from vegetable side to enclose filling.
  • Cut each roll in half and place onto baking paper-lined oven trays and brush with melted butter.
  • Cook in a moderate oven (180C) for about 20 minutes or until bread is golden brown.
  • Stand rolls for 5 minutes before serving.
  • Serve warm rolls with tomato sauce.

VEGETABLE SUSHI ROLLS FOR ALL AGES



Vegetable Sushi Rolls for All Ages image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 rolls

Number Of Ingredients 13

1/3 cup seasoned rice vinegar
2 teaspoons sugar
1 teaspoon salt
1 1/2 cups short-grained sushi rice
1 1/2 cups water
4 sheets toasted nori
1 kirby cucumber or 1/2 regular cucumber, seeded and cut into matchsticks
1 carrot, cut into matchsticks
1 small yellow bell pepper, stemmed, seeded and cut into matchsticks
4 scallions, trimmed and cut into matchsticks
1 (4-inch) piece daikon, peeled, and cut into matchsticks (or pickled daikon or 6 red radishes)
1/2 firm-ripe Hass avocado, peeled, thinly sliced lengthwise, sprinkled with lemon juice
Soy sauce

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.

MAX'S FAVORITE TURKEY



MAX'S FAVORITE TURKEY image

This recipe is my son Max's favorite. He tells me before I better not leave this earth before making sure he has the turkey recipe :)

Provided by avalontwilightdesig

Categories     One Dish Meal

Time 6h10m

Yield 1 turkey, 10 serving(s)

Number Of Ingredients 8

2 tablespoons soul seasoning (or similar multi spice mixture such as sylvia's secret seasoning, emeril's seasoning, etc)
2 tablespoons Old Bay Seasoning
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 teaspoon poultry seasoning
1/2 teaspoon thyme
1/4 cup butter
1 cup turkey broth

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.

Nutrition Facts : Calories 42, Fat 4.6, SaturatedFat 2.9, Cholesterol 12.2, Sodium 40.7, Carbohydrate 0.3, Fiber 0.1, Protein 0.1

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