Grilled Portobello And Roasted Pepper Maki Sushi
Serves: 4
Manley Abshire
1 January 1970
Based on User reviews:
52
Spice
52
Sweetness
50
Sourness
37
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
2 tbsps
Balsamic Vinegar1 tbsp
Dijon Mustard1 cup
Virgin Olive Oil (extra)1 cup
Rice Wine Vinegar1 cup
Mirin1 cup
SugarDirections:
1
As soon as the portobellos and peppers are cool, slice them in long, thick strips
2
Save the juices in the bowl
3
Make sure they are well seasoned
4
Lay nori, shiny side down on sushi mat and lightly pat on rice on bottom half of nori, 1/4-inch thick
5
Place mushrooms, peppers and scallions 2/3 up on rice
6
Roll, moisten end and let rest
7
In the bowl of juices, whisk in vinegar, mustard and shallots
8
Lift with oil, season, and check for flavor
9
PLATING Slice the roll, both straight and on the bias
10
Drizzle with vinaigrette and serve immediately
11
Wash rice at least 3 times or until water is clear
12
Fill rice cooker or casserole with water to about 1-inch over rice
13
I highly recommend a rice cooker more than 2 billion people use them in Asia for a reason
14
Slowly heat vinegar, mirin and sugar until very hot but not boiling
15
Fold in su (vinegar and sugar) with the hot rice, add enough so that the rice has a tart/sweet taste
16
Rice should be shiny, not mushy
17
Carefully clean bowl with damp cloth, cover and let rest for 30 minutes