Ichi Roll Recipes

Steps:

• For the shut up sauce: Combine the cilantro, lemon juice, salt, chiles and onions in a blender and mix for 5 minutes until smooth.
• For the super 5 star roll: Cover the bamboo mat with a piece of plastic wrap. Place one sheet of seaweed paper onto the bamboo mat. Spread half the sushi rice onto the seaweed paper and press firmly to create an even layer. Turn the bamboo mat over so the rice becomes the outside of the sushi roll. Place half the spicy salmon and cucumbers onto the seaweed paper. Roll the bamboo mat forward, pressing the ingredients together into a roll. Remove the sushi from the bamboo mat/plastic wrap. Place half the seared tuna on top of the roll. Slice the sushi roll into bite-size pieces and cover in the shut up sauce. Repeat with the remaining ingredients.

Steps:

• Preheat a grill.
• Combine the flour, corn flour, salt, and white pepper. Dip clams in evaporated milk then dredge in the seasoned flour mixture. Fill a deep pot halfway full with oil and heat to 350 degrees F.
• Fry the clams in the vegetable oil for approximately 1 to 2 minutes (depending on size), until golden brown. Lightly butter a split-top hot dog roll and grill on both sides. Place clams on roll and enjoy.

Steps:

• For the garlic butter: Melt butter in a saucepan until clear. Mix in garlic, basil and oregano. Bring to about 200 degrees F so the ingredients are evenly mixed. Remove from heat. Let cool, mixing occasionally, to ensure ingredients remain suspended evenly throughout the butter.
• For the shrimp roll: Heat a saute pan with 1 ounce garlic butter (save the remaining garlic butter for another use).
• Saute shrimp until solid in texture, then add white wine to deglaze the pan. Drizzle lemon juice over dish and place shrimp in toasted roll.

Steps:

• Whisk together the cornmeal, paprika and some pepper in a bowl.
• Heat a cast-iron pan over medium-high to high heat and add several tablespoons oil. Dredge the haddock in the milk, then place in the cornmeal mixture to coat. Place the haddock into the pan and fry until golden brown, turning once, about 2 minutes per side. Remove and place onto the bottom half of the snowflake roll. Top with the lettuce, Quick-Pickled Red Onions and Tartar Sauce. Serve with Coleslaw.
• Put the honey into the bowl of a stand mixer fitted with the hook attachment. Add the warm water and yeast and let sit for 2 to 3 minutes. Add the high-gluten flour and mix on high until smooth. Let sit until doubled in size. Add the oil, salt and all-purpose flour, a little at a time, mixing until a ball forms on the hook.
• Preheat the oven to 300 degrees F and line a baking sheet with parchment paper.
• Place the dough onto a floured work surface and cut into ten to twelve 5-ounce dough balls. Knead and roll out into rolls. Place the rolls on the prepared baking sheet and let rise for 10 minutes. Gently push down and sprinkle the tops with all-purpose flour. Bake until golden brown and soft to the touch, 18 to 22 minutes. Rolls may be used hot from the oven.
• Mix together the vinegar, sugar, salt and 1 cup water in a bowl; stir well. Add the onions. Refrigerate for 2 hours.
• Stir together the mayonnaise, relish, carrot, sugar and black pepper in a bowl. Refrigerate until ready to use.
• Put the carrot, green cabbage and purple cabbage together in large bowl and mix well. In a separate bowl, combine the mayonnaise, vinegar, sugar and some black pepper; mix well. Pour the dressing over the slaw and toss. Refrigerate until ready to use.

Steps:

• Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise.
• Lay a 1/2 a sheet of the nori, shiny side down on a counter. Combine the rice vinegar and water in a bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Lay 1/4 of the pickle slices across the center of the nori. Roll gently, using the fingers and palms of both hands. Eat immediately, without cutting, and serve the soy sauce as a dipping sauce. Yield: 4 servings, 4 rolls
• VARIATION: CONES
• As a variation, roll the nori, rice and ingredients into a cone shape and serve with dipping sauce.

Steps:

• 1. wash rice well, drain and let stand for 30 minutes in colander.
• 2. Cook rice in rice cooker or according to directions provided with the rice.
• 3. After about 45 minutes of cooking remove rice into a large mixing bowl then add Sushi Su seasoning mixing it well into the rice.
• 4. Periodically turn rice to allow for even cooking, do this for about 20 minutes.
• 5. Place Nori rough side up and cover with rice leaving small area uncovered at the end, press the rice down with damp hands to even the layer of rice.
• 6. Sprinkle rice with Sesame Seeks and flip Nori over so rice is face down.
• 7. Place bands of Unagi, Cucumber, Kaiware Sprouts along the bare end of the Nori.
• 8. Roll the sushi into a tight cylinder then once roll is sealed, compress the roll with the bamboo rolling mat.
• 9. Put slices of fresh Avocado on top of Roll and press lightly to ensure it stays on.
• 10. Slice the roll into desired size and drizzle with Unagi Sauce. Display on a plate with Pickled Ginger, Wasabi and Soy Sauce for dipping.