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"Dieter Zakas" > wrote in message
...
> 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
>
Thanks, I'm going to to try the Asian Market this morning 
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