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In article , Terry Pulliam Burd at
wrote on 5/27/05 0:05:

> On Fri, 27 May 2005 02:57:25 GMT, "Bell Jar" >
> wrote:
>
>> Lately I have wanted to try rice rolls, I hesitate to call it sushi because
>> I'm not interested in making them w/ raw fish. I have seen recipes to use
>> cooked chicken, beef or even veggies.
>> I just found out about an Asian market that is not to far from me. It
>> sounds like I should give it a try.
>>
> You might want to try doing California rolls and substitute whatever
> for the crab (this from Epicurious):
>
> CALIFORNIA ROLLS
>
> (SUSHI WITH AVOCADO AND CRAB)
>
> 1 avocado, halved lengthwise, pitted, peeled and cut lengthwise into
> 1/8-inch slices
> 3 tablespoons fresh lemon juice
> six 8 x 7-inch sheets of asakusa nori
> 3 cups vinegared rice
> 1 tablespoon wasabi powder, combined with 1 tablespoon cold water
> 2 frozen Alaskan king crab legs, thawed, shelled, and thick sections
> halved lengthwise, or 3/4 pound frozen Alaskan king crab meat, thawed
> and drained
> For the sauce
> 1/4 cup soy sauce
> 2 tablespoons rice wine or scotch
>
> In a small bowl toss the avocado gently with the lemon juice. Dry
> roast each sheet of asakusa nori over direct heat, holding it at
> opposite corners with tongs and waving it back and forth over the
> burner, for 30 seconds, or until it turns green.
>
> Lay a dry sudare (a bamboo mat used for rolling sushi and other foods)
> on a work surface so that the slats run horizontally. Put a piece of
> the nori on the sudare with a long side facing you and with dampened
> hands spread 1/2 cups vinegared rice onto it, leaving a 1-inch border
> along the top edge. Spread a small bit of the wasabi paste
> horizontally across the center of the rice. (Use the wasabi paste
> sparingly as it is very hot.) Arrange 3 avocado slices overlapping
> slightly in a horizontal line over the wasabi paste and top them with
> one sixth of the crab meat. Grasp the edges of the nori and the mat
> from the side facing you, lift the nori and the mat slightly, and roll
> the nori evenly and tightly away from you, pressing down slightly with
> each quarter turn. Seal the roll with a drop of water on the far edge
> of the nori, press the seam closed, and transfer the roll to a cutting
> board. Make 5 more rolls in the same manner. With a serrated knife
> dipped in hot water trim the ends of the rolls and cut each roll
> crosswise into six 1-inch sections.
>
> Make the sauce:
> In a small serving bowl combine the soy sauce, the vinegar, and the
> rice wine.
>
> Arrange the rolls cut side up decoratively on a platter and serve them
> with the sauce.
>
> Makes 36 hors d'oeuvres.
>
> Gourmet
> August 1999
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

Hi, group. Thought I'd chime in with my suggestions.

A previous poster in this thread suggested trying a different cuisine.

I recently moved to Dover, NJ, a town with a large Hispanic population. In
addition to restaurants that cater to different kinds of cuisines (Mexican,
Colombian, etc.), there are a couple of markets here in town that cater to
those cuisines, offering "familiar" fruits and vegetables and such, as well
as "mainstream" products. Perhaps visiting one of them will help inspire
you, or help you get out of your doldrums?

Dieter Zakas