Veggie Mexican Roll
From chefenstein 17 years ago
- 11-22 minutes to make
- Serves 210
There is a guy that comes into town once a week for work. He always stops in and asks me to make up something, some sort of platter. This roll got a big possitive response from him. If your in the market for making sushi and you do it alot, this would be something to add to your hot outside day repetoir
Ingredients
- Already to use sushi rice shopping list
- limes to squeeze (about 1/8 the lime per roll) shopping list
- jicama (about 6-9 jullienne per roll) shopping list
- cilantro (its your roll, how much do you like cilantro?) shopping list
How to make it
- First ready your rice (rinsed, soaked, cooked, vinegarized, ect.)
- gather ingredients for roll and misen place for rolling ( rolling matt, nori, water, knife ect.)
- jullienne jicama
- cut lime to be squeezed
- rough chop cilantro
- lay out your nori on matt and spread rice
- lay on jicama
- squeeze lime juice on rice and jicama
- sprinkle cilantro over top and roll it up
- remember to wet sealing part of nori, unless using ura maki method (rice on outside)
- slice and serve
- I like to serve this with a mango puree that our bar uses for drinks or this crazy chili pepper -sake-vinegar-sugar-complicated sauce its like gazpacho meets chilis meets blackpepper tabasco
People Who Like This Dish 2
- chefmeow Garland, TX
- erisgrrrl Bloomington, IN
- chefenstein Cleveland, OH
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