Sushi American Style

One from the Cooking Club archives; Sushi American Style (page 100) 29 Jun 2022

[Google:Termarizushi] [Rice balls]

Sushi American Style

Ingredients

• 6 shrimp

• 6 cilantro leaves

• 1 slice of lemon

• 2 cup sushi rice

• 2 cups roasted red pepper

• 6 slices prosciutto

• 6 slices smoked salmon

• 10 slice chives

• 10 slices jalapeño soy dipping sauce or citrus soy dipping sauce

Instructions

• Soak 6 (7-inch) wooden skewers in water for 10 minutes.

• Cut the shrimp along the back almost through.

• Butterfly the shrimp out on a cutting board and gently tap with the back of a knife to flatten out the shrimp body.

• Lay a 12-inch-square piece of plastic wrap on the work surface.

• In the center of the plastic wrap, place 1 cilantro leaf.

• On top of the cilantro, place 1 lemon wedge.

• Place 1 piece of the shrimp, back-side down, on top of the lemon.

• Wet your hands and scoop out a walnut-sized ball of sushi rice.

• Lay the rice ball on top of the shrimp.

• Gather up the 4 corners of the plastic wrap and twist the rice ball until the wrap tightens; squeeze a few seconds and release.

• Remove the rice ball from the plastic wrap.

• Skewer the shrimp/cilantro ball and slide to the end of the skewer, leaving a 2-inch space for the handle.

• Lay a 12-inch-square piece of plastic wrap on the work surface.

• Place 2 crossed strips of red pepper on the plastic wrap.

• Center the prosciutto over the red pepper.

• Wet your hands and scoop out a walnut-sized ball of sushi rice.

• Lay the rice ball on top of the prosciutto.

• Gather up the corners of the plastic wrap and twist close around the rice ball, squeezing for a few seconds.

• Remove the rice ball from the plastic wrap.

• Skewer the prosciutto ball next to the shrimp kabob.

• Lay a 12-inch-square piece of plastic wrap on the work surface.

• Center a piece of salmon on the wrap.

• Place a rice ball on top of the salmon.

• Gather up the corners of the plastic wrap and twist around the rice ball, squeezing gently.

• Remove the rice ball from the plastic wrap.

• Wrap a string of chive around the salmon ball.

• This can be a wee challenge, so it's a good thing you have extra.

• Skewer the salmon ball next to the prosciutto ball.

• Place all the skewers on a large serving platter with small dishes of jalapeño soy dipping sauce or citrus soy dipping sauce.

• Variations —

  • Try wrapping the rice balls with any of these combinations or your own creations: Marinated red or yellow peppers topped with a tiny curl of anchovy and a shred of basil

  • Avocado slice with a wafer-thin lemon wedge tied with a string of blanched chive

  • Prosciutto with a sliver of honeydew melon Pastrami, a strip of provolone, and sweet pickles before twisting up the rice balls in plastic wrap, lightly sprinkle some of them with black or white sesame seeds, almonds, crushed pink peppercorns, or dried herbs.