Recipe Courtesy of Cooking.com.
This roll was originally inspired by the Indonesian gado gado salad – jicama, carrots, cucumbers, hard-boiled eggs, bean sprouts, tofu and any other ingredient thrown in at the whim of the chef – that is served with a peanut sauce. Satay is served in Malaysia with compressed rice cakes. It seemed like a natural fusion/cross-cultural dish to combine the ingredients together in one sushi roll.
A hand-roll is a great way to put this roll together – you are able to pack it full with lots of vegetables. When preparing it, think of an ice cream cone. You wrap the roll into a conical shape, albeit the bottom will be slightly open, just like where you bite the ice cream cone to get that melted chocolate ice cream at the bottom.
Facts per Serving
Calories: 172 Fat, Total: 3g Carbohydrates, Total: 31g
Cholesterol: 0mg Sodium: 35mg Protein: 6g
Fiber: 1g % Cal. from Fat: 16% % Cal. from Carbs: 72%
- 3 dried nori sheets, halved crosswise
- 3 cups Sushi Rice (see recipe)
- 4 ounces baked or smoked firm tofu, cut into matchstick-size strips
- 1 large carrot, peeled, cut into matchstick-size strips, blanched
- 2 ounces bean sprouts
- 1/2 English hothouse cucumber, cut into matchstick-size strips
- 6 teaspoons purchased Asian peanut sauce
- ACCOMPANIMENTS: soy sauce, wasabi paste, pickled ginger
- SUSHI RICE: 5 tablespoons rice vinegar, unseasoned
- 5 tablespoons sugar
- 4 teaspoons sea salt
- 3 inch square kombu
- 3 1/2 cups short-grain sushi rice
- 4 cups water
- 1 Place 1 piece nori shiny-side down on bamboo sushi mat. Using rice paddle, spread 1/2 cup Sushi Rice crosswise over one third of sheet. Arrange 1/5 tofu, carrot, bean sprouts and cucumber horizontally over middle of rice with 1/2-inch of the filling extending past edge of nori sheet. Drizzle 1 teaspoon peanut sauce over fillings.
- 2 Beginning with rice side, roll the nori around filling at a slight angle to achieve a conical shape. Repeat with remaining nori, rice, tofu, vegetables and sauce.
- 3 Serve sushi with accompaniments.
- 4 SUSHI RICE: Combine vinegar, sugar, sea salt and kombu in small skillet. Stir mixture over low heat until sugar and salt dissolve. Cool to room temperature.
- 5 Meanwhile, rinse rice under cold running water until water runs clear. Drain well. Combine rice and 4 cups water in heavy medium saucepan. Bring water to boil. Reduce heat to medium-low. Cover and simmer gently until most of water is absorbed, about 15 minutes.
- 6 Alternatively, cook rice in rice cooker according to manufacturer's instructions. Remove from heat; let stand covered 10 minutes.
- 7 Transfer rice to large wide wooden or glass bowl. Sprinkle with 1/2 of vinegar mixture. Stir rice gently being careful not to smash rice. Season mixture to taste with additional vinegar mixture.
- 8 Transfer rice to container cover with a damp cloth to prevent rice from drying out.