Japanese Homestyle Dishes by Susie Donald

Author:Susie Donald
Language: eng
Format: epub, pdf
ISBN: 978-1-4629-0575-1
Publisher: Periplus Editions

Inside-out California Rolls

1 red bell pepper

1 small zucchini, cut lengthwise into 8 strips

1 small, slender Japanese eggplant, halved lengthwise and cut into 1-in (2-cm) long slices

Olive oil for brushing

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 sheets nori, toasted (page 64) and halved

3 cups (450 g) cooked Sushi Rice (pages 12–13)

1/2 cup black sesame seeds

5 oz (150 g) mushrooms, sliced and sautéed in olive oil

2 tablespoons Coriander Pesto (page 15)

1 Preheat oven to 350˚F (180˚C/Gas mark 4). Bake the bell pepper for 20 minutes or until the skin wrinkles. Place it in a paper bag to steam and when the skin loosens, run the pepper under cold water to peel the skin off. Deseed and cut it into 1/2-in (1-cm)-long strips.

2 Brush the zucchini and eggplant lightly with the olive oil. Sprinkle with the salt and pepper, and bake until soft, about 5 minutes and set aside to cool.

3 Cover a sushi mat with a sheet of plastic wrap. Place a half sheet of the nori on the mat. Spread 1/3 of the Sushi Rice evenly over it. Sprinkle with some black sesame seeds and cover with another layer of plastic wrap.

4 Place one hand between the first plastic sheet and the bamboo mat. Place the other hand over the second plastic sheet. Turn the nori over so that the sesame seeds are on the bottom and the nori is on top. Then, remove the plastic wrap on the nori.

5 Layer the vegetables along the center of the nori. Spoon a thin line of the Coriander Pesto close to the bell pepper.

6 Lift the front of the mat together with the sheet of plastic wrap and roll up the sushi. When the front of the mat is 3/4 in (2 cm) from the end of the sushi, lift the mat and plastic wrap away from the sushi. Continue rolling to complete the sushi roll.

7 Cut each roll into 8 uniform slices and serve.

Makes 24 slices

Cooking time: 20 mins

Assembling time: 15 mins

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