Being of and brought in an Asian household I not only appreciate the richness and diversity of the cuisine, but also understand that it like the Asian community of Northwest Denver melds well with other cultural traditions.  In that spirit, I offer up a few unique twists on the basic sushi recipe.

Roasted Bell Pepper Nigiri

Moroccan Preserved Lemon and Salmon Maki

Check out this Wikipedia page for a detailed explanation of sushi types.

(random pic.  I will have a real pic once I find some time and a good camera.  I do have other pics though of other sushi recipes from the campaign.  See Next Post.)

INGREDIENTS

For the Rice

• 2 cups rice – Sushi grade (short to medium grain)
• 2 cups water
• 2 tbsp honey
• 2 tbsp rice wine vinegar
• pinch of sea salt

Everything else

• A few sheets of Roasted Nori (dried seaweed)
• 3 bell peppers of different colors
• 1 package cream cheese
• 1 package radish sprouts
• 1 lb of fresh salmon wild caught preferable but farm raised ain’t so bad
• 1 Preserved Lemon pith removed and sliced thin 1/8″ or less
• recipe to follow in next post or if you are impatient go to your local middle eastern grocer.

EQUIPMENT

• Rice paddle or wooden spoon
• Sushi mat
• A couple clean damp cloths sanitized in boiling water
• Bowl of warm water for paddle

DIRECTIONS

-The Sushi Rice-

1. Rinse rice once or twice in cold water
2. Drain for half an hour to 45 minutes in a strainer
3. While rice is draining, combine vinegar and honey
4. Add rice and water to pot
5. Bring quickly to a boil and then reduce to a simmer.
6. Cover the pot and keep firmly closed
7. Cook for 15 minutes, remove from heat and let rest 10-15 minutes
8. Place rice in large bowl or Pyrex pour vinegar mixture over rice along with salt and mix while fanning with paper plate.
9. When rice is mostly mixed and cool enough to handle set aside and cover with damp cloth.

• *tip* sushi rice is best molded and served at body temperature.

-Roasted Bell Pepper Nigiri(Piece)-

1. Cut bell peppers in half and remove pith and seeds.  Reserve half of the red and yellow for the next recipe(next post).
2. Heat Broiler on high with rack positioned close to broiler.
3. Place bell peppers skin side up on a cookie sheet or other oven safe pan.
4. Rub skins with a little olive oil and place under broiler
5. When skins are blackened mostly remove from broiler into plastic bag and seal
6. When peppers are cool enough to handle, remove charred bits and remaining skin using a sharp knife or peeler.
7. Slice roasted peppers into 1 inch strips along the bias and set aside.
8. As in all food preparation and especially for sushi.  Wash hand thoroughly, all utensils and try to keep a clean work area.
9. Moisten hands with the clean sanitized cloths you have prepared and grab a small amount of rice and form into oblong inside  of palm.  Think of loosely clenching your fist, like your grabbing a handful of cereal or raisins.  Finish shaping pieces between forefinger and thumb of both hands.
10. Place a small amount of cream cheese, radish sprouts on top of rice ball and a small amount of wasabi if desired.  I find you don’t really need it since the radish sprouts provide some bite.
11. Finish, topping the balls with the slices of roasted bell pepper.

• *Tip* you can also try leaving out the cream cheese, radish sprouts or substituting any manner of ingredients.  Experiment and enjoy!

-Moroccan Preserved Lemon and Salmon Maki-

1. Cut Nori sheet in half widthwise and place on sushi mat.
2. Spread rice using paddle on Nori about one or two grain thickness 1/8 inch or less, leaving the top ½ inch or so uncovered.  Don’t worry if it isn’t perfect as it will get easier the more rolls you make.
3. Cut salmon into ¼ inch strips, cutting only what you need.  I like to cut the thin part toward the belly for this purpose and saving the thicker part for pieces.
4. Place salmon along with preserved lemon in center of rice and roll toward the uncovered end which will overlap.
5. Lastly moisten sharp knife on damp cloths and slice into ¾ to 1 inch pieces.
6. Enjoy!

NEXT POST: Vegetarian California Rolls with Bell Pepper Roe and Preserved Lemon Recipe

sushi Campaign Chef