These rolls are another set of sushi inspired by the book Sushi American Style. I first played with recipes in this book for my Glo Party, resulting in one of my favorite recipes of ahi watermelons. These watermelons were a nice offering for my friends who don’t like wasabi, but do like their maguro spiced up with chili paste.
What this cookbook does is continually remind me to try anything in a sushi roll. If its good, it’s going to be good encased in rice and neatly packaged for your mouth.
My sushi making this time around resulted in three rolls served with bright mango dipping sauce.
- ~ Mango Dipping Sauce: warm several chunks of mango and whirl up in a food processor with salt, and a touch of rice vinegar.
- ~ Roll One: a stripe of mayonaise mixed with chili paste sits on top of the sushi rice which is then topped with thin strips of broiled crispy breaded chicken patty ( I use Morningstar’s fake chicken patties) and thin spikes of green onion. This is especially tasty swabbed in the mango dipping sauce.
- ~ Roll Two: made inside out (sushi rice on the outside), crushed smoked almonds are pressed into the rice, and then flipped over to encase a stripe of mayonaise mixed with wasabi, and strips of crunchy apple with thin bits of pink grapefruit.
- ~ Roll Three: sushi rice lined with mayonaise mixed with deli style horseradish sauce, under thin strips of crunchy chicken patty and topped with onion jam before rolling.
These rolls offer a nice mingling of sweet, salt and heat. And, they’re darn pretty too.