The Perfect Sushi For Shabbos (No Rice & Cooked Fish)

This recipe, adapted from  the recipe called "Nori-Wraped Fish Sausages With Watercress-Wasabi Sauce" from Levana's Table, Kosher Cooking for Everyone, is the perfect "Sushi" for shabbos because:

1) There is no rice, so you can serve it at night and in the afternoon (the texture of rice changes after it's refrigerated, so you don't want to serve traditional homemade sushi for shabbos lunch.)

2) The fish in the "Sushi" is fully cooked, so you'll please more people (some people are just reluctant to eat raw fish)

3) The presentation is lovely.

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Step 1: First, you'll need nori & a bamboo mat for later. Set aside.

Step 2: Next, prepare the vegetable mix for the center of the sushi roll.

You'll need:

3 scallions
4-5 chives (Use more scallions if you can't get chives, it works just fine)
1 small carrot
4 shitake mushrooms, caps only
1/2 bell pepper

In the original recipe, each of the above ingredients were chopped fine by hand. But to save time, I just whirl them in the food processor until finely 'chopped.'

Step 3: Now create the fish filling. 
Clean out the food processor and whirl together:

1 pound of sole, salmon or flounder fillet
1 egg
1/2 medium onion
3 tablespoons oil

Process into a smooth paste.

Directions:

Bring a large pot of water to the boiling point. Meanwhile...

Divide the vegetable and fish mixtures into 4 portions.  Place 1 sheet of nori on a bamboo mat and spread 1 portion of the fish mixture neatly on its surface, leaving a 1/2-inch border along the top side.  Place 1 portion of the vegetable mixture on top of the fish mixture to cover  the bottom third of the nori only.

Roll tightly, jelly-roll style, into a log, guiding the process with the bamboo mat. One complet turn should encase the vegetable filling completely. Wrap the finished roll tightly in plastic wrap. Levana suggests you secure it with a twist tie at each end. I didn' have twist ties so I rolled the excess plastic wrap at the ends TIGHTLY and I tied it into a TIGHT knot. Repeat with remaining  nori, fish mixture, and vegetable mixture.

Lower the logs gently into the boiling water. Let the water come back to a boil, reduce the heat to medium, and poach for about 10 minutes. Remove the logs with a slotted spoon and let them cool. (You can put them in the fridge and leave them there til ready to serve.

There is a recipe in the book for watercress-wasabi dipping sauce, but I always serve it with Gold's wasabi mayonaise, and it tastes great.

To Serve:

Unwrap the cooled logs, and using a sharp knife, cut each log into 6 pieces. Serve cold or at  room temperatue, with the sauce on the side.

Comments

[david]

sushi rice is short grain rice and unlike long grain rice does not need to be hot to be soft. Long grain rice is hard when cold. shushi rice is not. Especially if you let it warm to room temp it is fine.