Glazed Walnut Sushi Roll
|Dried gourd strip||1 Ounce (1 Package, Kampyo)|
|Water||1⁄2 Cup (8 tbs)|
|Rice vinegar||2 Tablespoon|
|Nori sheets||5 , toasted|
|Sushi rice||1 Cup (16 tbs)|
|Prepared japanese horseradish||1 1⁄2 Tablespoon (Wasabi)|
|Asparagus stalks||10 , peeled, ends trimmed, steamed until tender|
|Dry roasted sesame seeds||1 1⁄2 Tablespoon|
|Walnut halves||1 1⁄2 Cup (24 tbs)|
|Light corn syrup||1⁄4 Cup (4 tbs)|
|Japanese soy sauce||2 Tablespoon|
|Light brown sugar||2 Tablespoon|
Prepare Teriyaki Glazed Walnuts.
In a small bowl, cover gourd strip with water; add salt.
Soak 20 minutes to soften fibers.
Drain and rinse well.
Cut in 8-inch strips.
In a small saucepan, simmer gourd strips in Glazing Sauce until sauce is completely reduced.
Cool gourd strips.
In a small bowl, combine water and rice vinegar for moistening hands.
Place 1 sheet of nori, shiny side face down and long side running horizontally, on edge of a bamboo sushi mat.
With a damp measuring cup, measure 1 cup Sushi Rice; unmold in middle of nori sheet.
With damp hands, press rice over nori, leaving 1 -3/4 inches uncovered at top.
Make a slight horizontal indentation along center of rice from end to end.
Spread indentation with 1 teaspoon of horseradish.
Place 1/5 of Teriyaki Glazed Walnuts, gourd strips, Steamed Egg Cake with Green Onion, Sake-Glazed Mushrooms, Lemon-Cucumber Sunomono and 2 asparagus stalks, if desired, along length of horseradish.
Sprinkle with 1 teaspoon of Dry Roasted Sesame Seeds.
To form roll, lift edge of mat with thumbs.
Hold ingredients in place with fingers and roll mat and nori to enclose filling.
Roll to far edge of rice, leaving uncovered portion of nori extended.
Tuck in escaping grains.
Press mat firmly to set shape.
Moisten extending edge of nori with water; complete roll.
Wrap mat completely around rice roll; press gently a few seconds.
Unroll, tap ends on counter to even.
Repeat with remaining ingredients.
Place rolls on a cutting surface, seam-side down.
Wet a large sharp knife with water-vinegar mixture.
Slice rolls in half; wipe and dampen knife between cuts.
Slice each half in 3 (1-1/4-inch) pieces.
Place on a serving tray with small piles of pickled ginger slices.
Or store uncut in a loosely covered rectangular pan several hours at room temperature.
Do not refrigerate.
Teriyaki Glazed Walnuts: Bring a small pot filled with water to a boil.
Add nuts; remove pan from heat.
Let stand 30 minutes.
Preheat oven to 250F (120 C).
Pat dry on paper towels.
Spread nuts on a baking sheet.
Bake in preheated oven 20 minutes or until completely dry and toasted.
Oil a baking sheet or large pan.
In a small saucepan, combine corn syrup, soy sauce and brown sugar.
Simmer over medium-low heat 1 minute.
Stir in walnuts until well coated.
Cook, stirring constantly, 1 to 2 minutes or until walnuts completely absorb syrup and start becoming slightly tacky.
Scrape nuts onto oiled baking sheet; spread in a flat layer.
When cool, break apart.