Green and Blue Maki Roll with Native Cranberry Vinaigrette

Green and Blue Maki Roll with Native Cranberry Vinaigrette

servings
30

Ingredients


























Cooking Instructions

For rice:


1

Thoroughly rinse rice well; drain. Bring water and rice to a boil over high heat, then reduce heat to simmer. Cover, then cook over low heat for 20 minutes, or until rice is done. Remove rice and place in a large, shallow pan. While rice is cooking, place vinegar, salt and sugar in a non-reactive pan; bring to a boil and dissolve. Cool immediately in an ice bath. Add vinegar mixture to rice, cooling rapidly with a constant slicing motion with spatula.


For roll:


1

Using a bamboo rolling mat, place nori on mat; layer with rice, smoked trout strips, avocado slices, wasabi and cheese. Roll up and reserve.


For wasabi-cream:


1

Mix sour cream with sherry and a marble-sized piece of wasabi; put into a squeeze bottle, then reserve.


For vinaigrette:


1

In a food processor or blender, place cranberries and sugar; process until blended. In a mixing bowl, combine the remaining ingredients; add cranberry mixture. Mix with a clockwise motion.


2

To serve: Cut maki roll in half, then cut halves on the bias. Stand on plate, then use wasabi-cream to outline maki rolls with a flower design or other shape. Carefully spoon cranberry vinaigrette inside design. Serve slightly chilled.


Ingredients


























Cooking Instructions

For rice:


1

Thoroughly rinse rice well; drain. Bring water and rice to a boil over high heat, then reduce heat to simmer. Cover, then cook over low heat for 20 minutes, or until rice is done. Remove rice and place in a large, shallow pan. While rice is cooking, place vinegar, salt and sugar in a non-reactive pan; bring to a boil and dissolve. Cool immediately in an ice bath. Add vinegar mixture to rice, cooling rapidly with a constant slicing motion with spatula.


For roll:


1

Using a bamboo rolling mat, place nori on mat; layer with rice, smoked trout strips, avocado slices, wasabi and cheese. Roll up and reserve.


For wasabi-cream:


1

Mix sour cream with sherry and a marble-sized piece of wasabi; put into a squeeze bottle, then reserve.


For vinaigrette:


1

In a food processor or blender, place cranberries and sugar; process until blended. In a mixing bowl, combine the remaining ingredients; add cranberry mixture. Mix with a clockwise motion.


2

To serve: Cut maki roll in half, then cut halves on the bias. Stand on plate, then use wasabi-cream to outline maki rolls with a flower design or other shape. Carefully spoon cranberry vinaigrette inside design. Serve slightly chilled.


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