Firecracker Roll Sushi Food

FIRECRACKER ROLL - SUSHI

Steps:

• Cook sushi rice.
• Slice the red bell pepper into thin strips, discarding the seeds.
• Cut cream cheese into thin sticks, about 1 cm wide.
• Wash cilantro, cut or tear into small pieces.
• Roll the sushi, using 2-3 slices of red bell pepper, about 3 sticks of cream cheese, and about ¼ tsp cilantro as your fillings.
• Serve with salsa. Enjoy!

CALIFORNIA ROLL SUSHI

Steps:

• Make 2 cups rice in a rice cooker.
• Take 1 1/2 cups of cooked rice and let cool.
• In a sauce pan on low heat combine rice vinegar, sugar and mirin together.
• Cook until the sugar dissolves.
• Once cooked, place aside later to mix with the rice.
• Julienne (cut into strips) the cucumber, imitation crab and avocado.
• Combine rice and vinegar mixture, make sure the rice is moist and not too wet.
• Using a sushi mat, place nori (seaweed) on the mat.
• Cover 4/5 of the nori with rice, leaving some space on the top.
• Add the crab, cucumber and avocado in a small strip across the bottom of the nori with rice.
• Slowly roll the sushi tightly and seal the edges with water.
• Cut the roll with a sharp knife, 6-8 pieces depending on how large the slices.
• Serve with soy sauce, wasabi and ginger.

DUCK L'ORANGE TEMPURA SUSHI ROLL

Steps:

• Season duck with salt, garlic, and chili powder.
• Toast sesame seeds and set aside.
• Puree garlic, sage, and olive oil in food processor using just enough oil to create a paste. This will act as your 'wasabi' when you plate.
• Cut shallow parallel slits on the skin side of the duck being careful not to cut into the breast itself. This helps render the fat in the cooking process. (A possible refinement is to pound the breasts flat here. This may make the end product easier to roll and cut as a sushi roll although I have yet to try this).
• Heat a dry pan over high heat. Place breasts skin side down and sear until crispy. Don't move the breasts once placed on a side to sear, to ensure a proper, quality sear.
• Flip and sear duck on the other side being careful not to cook past rare to med-rare. The duck will be cooked further when tempura battered.
• Pat dry and let duck rest 10 min on paper towels before slicing as thin as possible (you may not regret having pounded the duck previously!).
• Break egg into a bowl containing the iced water and whisk until frothy.
• Add baking soda and flour.
• Beat until the flour is just mixed together. Do not over beat!
• Batter should be so thin that the merest wisp clings to the duck when dipped in it--you don't want a lot of batter to stick.
• If it seems too thick, add a little more iced water, and keep the batter cold.
• Cook jasmine rice so its nice and sticky.
• Dip duck in batter and fry in deep fryer at 400 degrees F until golden brown--this should only take a min or 2. Use a slotted spoon to transfer duck onto paper towels. Always fry in small batches.
• Put ingredients for the L'Orange sauce in pan and heat until alcohol simmers off and sauce thickens, about 6 minutes.
• To plate spread a thin layer of cooked rice onto sushi mat. Place a layer of duck and apple on the edge of the rice and roll tightly. Sprinkle roll with toasted sesame seeds and cut into sushi pieces. Drizzle kecap decoratively over the roll and on the plate. Serve with L'Orange sauce and mound of sage/garlic 'washabi' for dipping.
• An easier alternate plating is to serve it as sashimi. This solves the difficulty of both rolling sushi, and getting clean cuts through the roll as the duck can be difficult to slice through without breaking the roll apart. To plate as sashimi mold the rice into thin half inch by one inch rectangles. Cut apple sticks to this size and place on top of the rice followed by a piece of duck which should be just smaller than this.

CATERPILLAR ROLL - SUSHI

Steps:

• Cook the unagi according to the package.
• Wash the cucumber and slice into long thin strips.
• Slice the avocado into very thin (but still thick enough so they don't tear when you put them on your sushi) slices.
• Slice the unagi into long thin strips.
• Roll the sushi inside-out, using cucumber and unagi as your fillings.
• Place the avocado slices overlapping on the sushi.
• Serve with shoyu, wasabi, and ginger if desired. Enjoy!

GOLDEN GATE ROLL (SUSHI)

Steps:

• Spread a 6x6-inch piece plastic wrap on rolling mat.
• Sprinkle plastic with toasted sesame seeds.
• Layer rice on plastic so it is about the same size as the nori.
• Cover rice with nori (shiny side down).
• Mix together mayonnaise with nanami togarashi pepper (adjust pepper amount to your taste).
• Spread nori with spicy mayo.
• Place tuna, tobiko, cucumber, and avocado on mayo so that it fits edge to edge.
• Using rolling mat, roll up rice/nori and peel back the plastic wrap as you go.
• When you reach the end, firmly press, then slice into serving pieces.
• Serve with wasabi paste, soy sauce, grated daikon, seaweed salad and pickled ginger as garnishes, if desired.