Best Prairie Sushi Recipes

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VEGETARIAN HAND ROLLED SUSHI (TEMAKI)



Vegetarian Hand Rolled Sushi (Temaki) image

Provided by Food Network

Categories     appetizer

Time 1h

Number Of Ingredients 16

Sushi rice, recipe follows
Nori
Carrot, julienned
Orange and red bell peppers, julienned
Cucumber, julienned (Chinese B without seeds, or regular is also ok)
Asparagus
Avocado
Scallions, julienned
Black sesame seeds
White sesame seeds
Black sesame seeds/salt combination
3 1/3 cups short grain rice
4 cups water, plus 1/4 cup water
6 tablespoons rice vinegar
5 tablespoons sugar
3 teaspoons salt

Steps:

  • Place a half sheet of nori horizontally in front of you on your mat. Place rice on left third of nori, leaving border of nori all around. Place filling ingredients vertically across middle of rice. Fold near corner of nori over to begin folding into cone shape. Continue to roll until cone is formed.
  • Serve with pickled ginger, wasabi and soy sauce as condiments.
  • Rinse rice in water until the water runs clear and then drain in a colander for 1 hour. Place the drained rice in a rice cooker or in a pot with a tight-fitting lid and add 4 cups water. Over medium heat, cover and bring the water to a boil. Boil for about 2 minutes, reduce heat and allow to simmer for another 5 minutes. Reduce heat to low and cook for about 15 minutes, or until water has been absorbed. Remove from the heat, remove lid, and place a towel over pot. Replace lid and let stand for 10 to 15 minutes.
  • While the rice cooks, combine vinegar, sugar and remaining 1/4 cup water in a saucepan. Heat over low temperatures, stirring, until sugar and salt dissolve. Let cool.
  • Empty rice into a hangiri (or other nonmetallic) tub and spread it evenly over the bottom with a shamoji (or large wooden spoon). Run the spatula through the rice in slicing motions to separate the grains. While doing this, slowly add vinegar mixture. Add only as much as is necessary; the rice should not be mushy. If you have help, fan the rice with an uchiwa (fan) during the cooling and mixing procedures.
  • Do not refrigerate the rice. Keep it in the tub covered with a clean cloth until ready to use. The rice will last one day.

PRAIRIE PUNCH



Prairie Punch image

Provided by Ree Drummond : Food Network

Categories     beverage

Time 1h10m

Yield 10 servings

Number Of Ingredients 7

2 1/2 cups cranberry juice
2 1/2 cups pomegranate juice
1 3/4 cups Simple Syrup, recipe follows
1 1/4 cups grape juice
1 1/4 cups orange juice
1 1/4 cups lime juice
1 cup sugar

Steps:

  • In a large (gallon-sized) pitcher or vessel of choice, add the cranberry juice, pomegranate juice, Simple Syrup, grape juice, orange juice and lime juice. Stir to combine with a wooden spoon. Add ice to top up the pitcher or, if you prefer, put ice in the glasses first and fill with the punch.
  • Add the sugar and 1 cup water to a pan over medium heat. Heat, stirring, until the sugar dissolves. Let cool completely, then chill before using.

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