Green and Blue Maki Roll with Native Cranberry Vinaigrette

Green and Blue Maki Roll with Native Cranberry Vinaigrette

prep time

minutes
cook time

minute
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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