Angel
Sushi
By
Executive Chef Gary Chu, Osake, Santa Rosa,
CA
"The
smoked salmon, sesame seeds, cucumber, sweet
and sour flavors soaked into the daikon, have
such unique flavors, that your first reaction
is not to reach for the soy sauce. That is my
goal for this creation."
Made
with:
Organic Lundberg Sushi Rice
Ingredients:
Daikon, whole
Salt
2 cups Water
1 cup Rice Vinegar
1 cup Sugar
1 half sheet of Nori Seaweed
Sushi Rice (already cooked and cooled)
Shiso leaves
1 Cucumber (peeled, sliced thin like sticks)
Burdock Roots (sliced thin like sticks)
Smoked Salmon (thinly sliced)
Sesame Seed
Green Onion
Advance
Preparation Method:
Make two liquid solutions for soaking: a lightly
salted water solution, and a rice vinegar and
sugar solution, of equal parts. Peel daikon
with a sashimi knife in a continuous spiral
until it can be pressed into a sheet. Soak it
first in the salt and water solution for one
minute. Then soak it in the rice vinegar and
sugar solution for one hour. This will absorb
the sweet and sour flavors of the solution into
the daikon.
Drain
on paper towel. Set aside. Set aside 6 half
sheets of nori. Trim the daikon sheet to be
the exact size as the half sheet of nori. It
should make about 6 sheets. Make sure the sushi
rice is sufficiently cooled down to be handled.
Place the nori seaweed in a vertical position.
Make
Angel Sushi
Place the rice on the nori. Press out to the
edges, about 1/4 inch thick. Place the shiso
leaves in the center; with the edge of the leaf
hanging outside the edge of the nori seaweed.
Place the cucumber sticks and the burdock roots
in the center with the edges sticking out, going
out over the sides, like the shiso leaves. Place
the smoked salmon in the center, doesn't have
to stick out. Sprinkle lightly with sesame seed,
and very finely chopped green onion. Then roll
it. The seaweed is on the outside, the daikon
sheet on the outside of that. Use your sushi
mat to shape the roll.
Plating:
Squeeze Soy Honey Sauce onto the plate. Slice
with very sharp knife. Place on the plate.
More
Chef Recipes:
Ahi
Tempura
Angel
Sushi
Dragon
Roll
Horizon
Sushi
Sauces
to Create Contrasting Flavors
Seared
Scallops with Salmon Roe
Shrimp
Puffs
Spicy
Fish Cakes
Sushi
Rice
The
Catepillar
Other
Great Related Links:
Sauces
to Create Contrasting Flavors
Sushi
Rice Tips
The
Secret's in the Rice
Lundberg
Family Farms
Executive
Chef Gary Chu - Bio
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