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Green and Blue Maki Roll with Native Cranberry Vinaigrette

Servings: 30


For Rice:
3 1/2 cups short grain rice
4 cups water
5 tablespoons rice vinegar
4 teaspoons salt
5 tablespoons sugar

For Roll:
10 sheets nori
2 fillets (10 ounces each) smoked trout, cut into strips
2 ripe avocados, sliced
1/4 cup wasabi
2 1/2 cups (10 ounces) Wisconsin blue cheese

For Wasabi-Cream:
3 tablespoons sour cream
Spritz of sherry

For Vinaigrette:
3 ounces cranberries
1/2 cup sugar
1 teaspoon mustard flour
1 1/2 teaspoon salt
1/2 cup cider vinegar
1 clove garlic, chopped
1 cup salad oil
1/3 cup sesame oil

Cooking Directions:

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

For vinaigrette: 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.

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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