Ultra Spring Sushi Maki

Okay, this one is not vegetarian but it is my pick. And I make the
rules around here! So I’m gonna do it. I’m chef after all right?

A little sushi please!

Makes 12 servings

Ingredients:

1 rainbow trout
12 nori sheets (thin sheets of dried seaweed)
1/2 recipe House Sushi Rice (recipe follows)
1/2 red bell pepper, julienned
1/4 cucumber, julienned
24 fiddlehead ferns, blanched
12 ramps, quartered

Preparation:

Rinse trout under cold running water. Place in smoker lined with maple
wood chips. Smoke over medium heat for 6 minutes or until trout is
barely cooked through. Remove from smoker and cool.

On a bamboo rolling mat begin assembling the sushi maki:

One sheet of nori, a thin layer of sushi rice, a line of bell pepper,
cucumber, ramps, unraveled fiddleheads, and finally, the trout.

Roll up nice and tight. Serve with wasabi, soy sauce and fresh lemon.

Gatewood's Sushi Maki

Makes 12 servings

Ingredients:

4 cups House Sushi Rice (recipe follows)
1 medium red bell pepper, julienned
1/4 English cucumber, julienned
1 bunch scallions, julienned
1/4 cup wasabi tobiko roe
2 fillets smoked trout
12 nori sheets

Preparation:

On a bamboo rolling mat begin assembling the sushi maki:

One sheet of nori, thin layer of sushi rice, a line of bell pepper,
cucumber, scallions, wasabi tobiko roe, and finally the trout.

Roll up nice and tight. Serve with soy sauce and fresh lemon.

House Sushi Rice

Makes 32 servings

Ingredients:

4 cups sushi rice
4 quarts water
1/2 cup mirin (sweet rice cooking wine)
1/2 cup rice wine vinegar
1/2 cup sugar
2 teaspoons salt

Preparation:

Bring water to a boil.

Rinse the rice under hot tap water until it runs clear.

Stir into water and boil until done, about 25 minutes. Strain and
transfer to a large bowl.

Mix mirin, vinegar, sugar and salt and pour over hot rice. Gently stir
with a paddle until cooled slightly and most moisture is absorbed.
Cool some in fridge then use or cover.