During the spring/summer, Palisade held a wedding expo to display their facilities and banquet menu. It was really nice, held indoors and outdoors with a bunch of great little bites. Pictured aboveis the platter I made for that event as well as an awesome sculpture made by Creative Ice.
For being a vegetarian roll, it has a meaty flavor that everyone can enjoy. However, it does have goat cheese in it.
This roll consists of: Cucumber (Cut into strips.) Goat cheese Stir fried Shitake mushrooms Avocado Sweet chili sauce (May Ploy)
For the mushrooms: You should remove the stems from the mushrooms and slice the caps. You want to cut about twice as much as you think you will need because they will shrink when cooked. Heat up a pan with sesame oil and add your mushrooms. The mushrooms will soak up the oil as they cook so if it looks like it's disappearing, don't freak out. Next you should add a little salt and fresh ground pepper, soy sauce and white sugar. Make sure you add enough sugar so that you can taste some sweetness. After you've added all your ingredients keep stir frying the mushrooms. You want to cook them till they're dark and kind of dried out looking. Don't worry about frying them to death. Over cooking the mushrooms gives them a great texture and kind of a charred, meaty taste. The roll is mainly made up of very soft ingredients, so having that "toughness" balances it out.
The mushrooms are kind of addicting. I like eating them with goat cheese on a cracker as well.
Moving on, Start a roll Uramaki style (rice outside) and place the cucumber, goat cheese (putting softened cheese in a piping bag makes this easier and less messy) and mushrooms inside. Try to have an equal amount of cheese to mushrooms because the cheese can overpower the other flavors. Once rolled, I put sliced avocado on top and then pressed it with a bamboo mat to hold things together. Cut your roll then top with sweet chili sauce and some roasted sesame seeds.
I usually don't like vegetarian rolls (and hardly make them) but this one is a great snack and is very light. Good for anyone who doesn't really like raw fish.
This roll was an adaptation of something I saw on Sushi-vids.com Usually I'd explore the web for ideas and came across this roll which I liked very much, but thought I could add a little more to it :)
This roll is a little more advanced, but it's basically an Uramaki roll with toppings, that's then seared. If you don't have a torch, it's perfectly good left unseared as well. It's got great flavor and is like having multiple rolls in one!
OMR Roll (My version) consists of: Avocado Cucumber Cream cheese (cut into strips for easier handling, or you can soften and put in a piping bag.) Kanikama (crab mix, what you see in a California roll.) Shrimp tempura (You can find frozen tempura at most stores that's easily heated in an oven.) Salmon (Make sure it's sushi grade!) Spicy mayo Unagi sauce Masago (optional) Green onion Roasted sesame seeds Sriracha (optional)
A lot of ingredients, I know, but if you can pull it off it's worth a try :)
Since there's some much filling you want to be careful when rolling, and make sure it's completely sealed. In case any of you were wondering, the plastic wrap prevents sticking between the roll and your bamboo mat. It also keeps the toppings in place while cutting. Also be sure to use a rocking motion when cutting your rolls. It's "heel to toe" movement (Heel meaning the back end of your blade.) Making sure you use fewing motions when slicing will give you a cleaner cut, so try to avoid sawing at it if possible.
Hey everybody, I have come here to give my blog new life! About a year ago I started one to share all my sushi thoughts, but I became to busy to maintain it and it wasn't getting a lot of traffic. But I'm here now thanks to some new inspiration from a friend of mine :D
I've been working in the Seattle area for about 4 years, making sushi. I was the head chef at Mizu and am now the sushi lead at Palisade. Currently I am waiting for my menu launch there.
Anyways, I'll start my first post with a pretty simple roll I came up with.
This is kind of an adaptation of a recipe I found on Foodwishes. It's a Miso and Maple glazed Salmon roll!
The recipe is pretty simple for the glaze: 1 part Miso paste (I used "Shiro" Miso, or "White") 1 part sushi vinegar (He used rice vinegar, but I like the flavor more of sushi vinegar. Doesn't really matter which one you use.) 1 part maple syrup Sriracha to taste Black pepper
Combine all ingredients in a bowl (it's easier if you dissolve the miso in the vinegar first.) Then taste to see if you want more Sriracha or pepper. If your glaze tastes too strongly of vinegar don't be worried. After it's been cooked it will taste sweeter.
Since this is just for a roll I used pretty small pieces of salmon. One roll probably only contains about 1 to 1.5 oz of salmon. Place your salmon on greased foil, on a tray and bake it. Also, since it's such a small amount, you can do this in a toaster oven, on broil. It won't take long.
In the mean time you can blanch some asparagus to go with the roll. You can use just the salmon if you want, but adding some vegetables will give it more textures. (It's kind of like a salmon dinner in a roll.)
When all parts are done, take a sheet of nori and place it in front of you vertically, rough side up! Rice always goes on the rough side because it will hold better! Spread the rice about 2/3 of the way, bottom to top. Place all your components near the bottom of the nori and roll it up :) Cut into desired number of pieces and garnish with roasted sesame seeds.
This type of roll is a typical "maki"; seaweed on the OUTSIDE. Most people see "Uramaki", which are rolls with rice on the outside. (Ex: California rolls)
Hope you enjoyed my first post. I will post more about sushi vinegar, rice, tools, etc. later on.
