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Wasabi Mayonnaise
Makes 1/2 cup
1/2 cup mayonnaise
2 teaspoons wasabi
powder mixed
with a few drops of water or 2 teaspoons wasabi paste
In a small
bowl, mix ingredients well.
Jalapeño Soy Dipping Sauce
Makes 1
cup
1 cup soy sauce
1 jalapeño, thinly sliced
cross-
wise
Combine the ingredients in a glass jar. Shake well. Refrigerate
for up to 4 weeks. The flavor will get hotter with age. Remove
the
pepper slices
when the desired potency is
reached.
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taste explosion
Packaged like a firecracker, the BLT Handroll is a
juicy combination of
rice, bacon, tomato, avocado, and lettuce. Squirt on the
wasabi
mayonnaise for a peppery bite.
blt sushi roll
Makes 6-8 handrolls
10 bacon strips
1 cup prepared
short-grain
sushi rice
6-8 half sheets nori
1/2 cup Wasabi Mayonnaise
(recipe follows)
1 tomato, cut lengthwise into
1/2-inch-
thick
strips
1 avocado, cut lengthwise into 1/4-inch
strips
1 cup mixed baby
lettuces
Freshly ground black
pepper
1. Fry the bacon and drain on paper
towels. Cut the bacon into 4 x
1/2-inch strips.
2. Lay nori shiny-side down
horizontally in the
palm of your left hand. Press 2 tablespoons of rice into the
left side
of the nori. Dab a thin line of wasabi mayonnaise down the center of
the rice. Lay in 1 or 2 bacon strips, 1 tomato slice, 1 avocado slice,
and a few
lettuce leaves. Season to taste with pepper.
3. Hold the
nori between both
palms like a book. Anchoring the roll with your right
hand, push up the lower
left corner of the nori with your left thumb
toward the top-middle edge. Curl
the corner over, and tuck it under the
ingredients. Continue curling up in a
spiral motion to form a cone
shape. Seal the corner of the nori with a couple of
mashed grains of
rice.
cowboy roll
Makes 4 big inside-out rolls
2 tablespoons coarsely cracked
black
pepper
1 tablespoon coarse sea or kosher salt
2 pounds
(1-inch-thick) beef tenderloin, London broil, or chuck steak
2
tablespoons
vegetable oil
4 whole sheets nori
4 cup prepared
short-grain sushi
rice
2 tablespoons coarsely cracked pink
peppercorns
1/2 cup Wasabi
Mayonnaise (see above)
1/2
cup crumbled Maytag blue,
Gorgonzola, or
Saga Blue cheese
1/2
red onion, cut into 1/4-inch rings, rings cut in
half
1 bunch of
arugula or baby spinach
1/2 cup Jalapeño Soy Dipping Sauce
(recipe
follows)
1. Spread the black pepper and salt onto a plate and press
both sides
of the meat into the seasonings to coat.
2. Heat the oil in a
grill
pan over high heat. Reduce the heat to medium and cook the meat 8-10
minutes on each side for medium rare. Let it rest for 10 minutes, then
slice it
into 1/4-inch-thick slices.
3. Wrap the rolling mat with
plastic wrap. Place
the nori on the rolling mat. Wet your hands and
spread about 1 cup sushi rice
evenly over the nori. Sprinkle the
surface of the rice with about 1 teaspoon
pink peppercorns. Flip the
nori over.
4. Dab about 3 teaspoons of the Wasabi
Mayonnaise in a
horizontal line across the middle of the nori. Place 4 to 6
slices of
meat in a line on top of the mayonnaise. Sprinkle about 3 tablespoons
blue cheese alongside the beef. Break up 2 half onion rings in a line
over the
cheese, letting the ends overhang the edge of the roll. Place
several arugula or
baby spinach leaves in a line over the onions.
5. Roll, and repeat to form
the remaining 3 rolls. Serve with
Jalapeño Soy Dipping Sauce
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