Vegetable Sushi (Roy Yamaguchi)

[Guest guest]

I got this from a friend who says

" it really is one of the best veggie sushi rolls I have

ever had a recipe. " and " Everybody should have this recipe

and I would share it with the world if I could... "

 

So, here it is. I'm sharing! Looks like an interesting

combination. -pat

 

* Exported from MasterCook *

 

Crisp Vegetable Sushi with Thai Peanut Dip (Roy's)

 

Recipe By : Chef Roy Yamaguchi, Roy's Restaurants, Hawaii

Serving Size : 6 Preparation Time :0:00

Categories : Appetizers Chefs

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***Thai Peanut Dip***

2 cups unsweetened coconut milk

1/2 cup peanut butter (smooth)

1/4 cup brown sugar

1/4 cup soy sauce

1 tablespoon rice vinegar (unseasoned)

2 leaves kaffir lime

1/4 cup fresh Thai basil -- julienned

1/4 cup red curry paste*

1/2 onion -- chopped

2 tablespoons garlic -- minced

1 tablespoon shallot -- minced

1 tablespoon lemon grass -- minced

1 1/2 cups fresh cilantro -- chopped

***Vegetable Sushi***

1 1/2 cups carrots -- finely julienned

1 1/2 cups celery -- finely julienned

1 1/2 cups fennel bulb -- finely julienned

1 1/2 cups daikon -- finely julienned

1 whole beet (about 1/2 cup), peeled -- julienned

1/4 cup light soy sauce (preferably Yamasa brand)

salt & freshly ground pepper to taste

6 sheets sushi nori (trimmed to 5x8 inches)

peanut oil for frying

***Garnish***

Japanese spice sprouts (optional)

 

Combine all of the Thai Peanut Dip ingredients in a nonreactive saucepan.

Bring to a simmer. Cook gently over low heat, taking care not to boil the

mixture. When the sauce begins to thicken and the oils from the curry rise

to the surface, adjust the sugar, soy sauce, and vinegar if necessary, and

remove from the heat. Let cool and discard lime leaves before serving.

 

Blanch the carrots for about 15 seconds; plunge into ice water, cool,

drain, pat dry, and place in a bowl. Prepare the other vegetables in the

same manner (the beets should be blanched slightly longer - about 1

minute), placing each in a separate bowl. Drizzle the vegetables with the

soy sauce, and season with salt and pepper.

 

Place a sheet of nori on the bamboo sushi rolling mat, with the 5 inch edge

along the bottom. Arrange the vegetables neatly along the lower edge. Roll

up the nori tightly, and seal the edges with a little soy sauce or water.

Each roll should be about 1 to 1 1/2 inches in diameter.

 

Heat enough peanut oil in a large skillet to come 1/2 inch up the sides.

Pan fry the sushi over medium heat for about 1 1/2 minutes per side, or

until crisp. Remove and drain on paper towels. Cut two 1 inch pieces from

each roll, then cut the remaining larger pieces in half on a diagonal. To

serve, arrange 4 pieces on each plate (2 with a straight cut, 2 diagonal).

Garnish with Japanese spice sprouts if desired, and serve with the Thai

Peanut Dip on the side.

 

* Roy recommends using Mae Ploy brand Matsaman curry paste

 

Recipe from " Roy's Feasts from Hawaii " - Ten Speed Press PO Box 7123

Berkely CA Published 1995 ISBN 0 89815 637 8

 

Roy was named Best Chef for 1993 in the Pacific Northwest by the James

Beard Foundation, and in 1994 he hosted the popular public television

series " Hawaii Cooks with Roy Yamaguchi " . Today his cuisine can be enjoyed

at six restaurants in addition to the original Roy's in Hawaii: Roy's

Kahuna Bar and Grill and Roy's Nicolina on Maui, Roy's Poipu Bar and Grill

on Kauai, Roy's Pebble Beach in the Inn at the Spanish Bay in California,

Roy's in Tokyo, and Roy's on Guam in the Hilton Hotel.

 

Posted to RecipeCafe and FareShare 12/98 by JoAnn Pellegrino

Posted to Veg-Recipes 3/99 by Pat Hanneman

 

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